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Books

Beer & Beer Making


How to Brew: Everything You Need To Know To Brew Beer Right The First Time

How to Brew: Everything You Need To Know To Brew Beer Right The First Time Lowest new price: $10.99
Lowest used price: $7.12
List price: $19.95
Author: John J. Palmer
Brand: Brand: Brewers Publications

Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.

Features:

  • Used Book in Good Condition

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods Lowest new price: $14.12
Lowest used price: $14.80
List price: $25.00
Author: Sandor Ellix Katz
Brand: Brand: Chelsea Green Publishing

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Features:

  • Used Book in Good Condition

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Tasting Beer: An Insider's Guide to the World's Greatest Drink

Tasting Beer: An Insider's Guide to the World's Greatest Drink Lowest new price: $5.58
Lowest used price: $5.58
List price: $16.95
Author: Randy Mosher
Brand: True Fabrications

For everyone who has known the pleasure of a pint, Randy Mosher explores and explains the tasting experience, guiding readers to a better understanding of how every batch of beer is affected by recipe formulation, brewhouse procedures, yeasts, fermentations, carbonation, filtration, packaging, and much more. Readers will learn to identify the scents, colors, flavors, and mouth-feel of all the major beer styles. There are also chapters on proper serving and storage conditions, and classic beer and food pairings. Finally, the book includes a style-by-style compendium of the different brews within major beer families, including American craft brews, British lagers, German ales, and Belgian Dubbels. For each style, Mosher includes historical and regional facts, taste and aroma characteristics, seasonal availability, food pairings, and a few terrific recommendations for readers to sample.

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Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles Lowest new price: $14.10
Lowest used price: $9.89
List price: $24.95
Author: Ray Daniels

Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.

Part 1 of Designing Great Beers is a complete book in itself, focused solely on home-brewing ingredients and techniques (including three superb chapters on hops alone). Ray Daniels proves himself the "techie" type, infusing his introductory chapters with as much brewing math as brewing lore. Yet, Daniels never hops off the deep end of beer geekdom. Instead, he complements this emphasis on data with the creative use of graphics; where one could get bogged down in the stats, there is usually a clear visual depiction to instantly summarize their meaning.

This focus on facts continues into part 2 of Daniels's guide, where it backs an admirably pragmatic take on beer styles and their importance in home-brewing. Daniels devotes a chapter to each of 14 major style categories, detailing historical origins and modern brewing techniques. He lays a contemporary groundwork by compiling and analyzing the recipes of the National Homebrew Competition's most successful beers. The assumption is that beers deemed representative of particular beer styles in modern competitions serve as ideal models for recipe creation. Among the information provided for each style is a chart showing the percentage of brewers using each type of grain and in what proportions the grains were added. Similar data are supplied for hop varieties, yeast strains, and water treatment. This reverse engineering of award-winning beers naturally benefits experienced brewers seeking to wow judges at the next competition. Yet, even brewers taking their first shy steps into creating their own recipes have much to gain from this kind of practical analysis. Daniels provides the basic tools a brewer of any level can use to formulate recipes with confidence and creativity. --Todd Gehman

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Water: A Comprehensive Guide for Brewers (Brewing Elements)

Water: A Comprehensive Guide for Brewers (Brewing Elements) Lowest new price: $11.27
Lowest used price: $11.82
List price: $19.95
Author: John Palmer
Brand: Brewers Publications

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

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For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements)

For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements) Lowest new price: $12.03
Lowest used price: $12.23
List price: $19.95
Author: Stan Hieronymus
Brand: Brewers Publications

Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

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Yeast: The Practical Guide to Beer Fermentation (Brewing Elements Series)

Yeast: The Practical Guide to Beer Fermentation (Brewing Elements Series) Lowest new price: $11.27
Lowest used price: $10.41
List price: $19.95
Author: Jamil Zainasheff
Brand: Brewers Publications

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

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The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes

The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes Lowest new price: $15.74
Lowest used price: $15.28
List price: $24.95
Author: Joshua M. Bernstein
Brand: Brand: Sterling Epicure

It's a great time to be a beer drinker, but also the most confusing, thanks to the dizzying array of available draft beers. Expert Joshua M. Bernstein comes to the rescue with The Complete Beer Course, demystifying brews and breaking down the elements that make beer's flavor spin into distinctively different and delicious directions. Structured around a series of easy-to-follow classes, his course hops from lagers and pilsners to hazy wheat beers, Belgian-style abbey and Trappist ales, aromatic pale ales and bitter IPAs, roasty stouts, barrel-aged brews, belly-warming barley wines, and mouth-puckering sour ales. There is even a class on international beer styles and another on pairing beer with food and starting your own beer cellar. Through suggested, targeted tastings, you'll learn when to drink down-and when to dump those beers down a drain.

Features:

  • Used Book in Good Condition

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The Complete Joy of Homebrewing Third Edition

The Complete Joy of Homebrewing Third Edition Lowest new price: $7.20
Lowest used price: $4.10
List price: $15.99
Author: Charlie Papazian
Brand: Harper Collins

Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.

The Complete Joy of Homebrewing, third edition, includes:

  • Getting your home brewery together: the basics -- malt, hops, yeast, and water
  • Ten easy lessons for making your first batch of beer
  • Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few)
  • Using fruit, honey, and herbs for a spicier, more festive brew
  • Brewing with malt extracts for an unlimited range of strengths and flavors
  • Advanced brewing techniques using specialty hops or the all-grain method or mash extracts
  • A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section
  • And much, much more

Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.

Features:

  • Third edition of book originally written by Charlie Papazian in 1984.
  • Covers homebrewing basics including getting the right supplies and ten tips for your first batch.
  • Also talks about advanced concepts including all-grain brewing and using malt and mash extracts.
  • Complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section.
  • Dimensions: 6.3"W x 9"H; 432 pages; Paperback.

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True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home Lowest new price: $11.49
Lowest used price: $13.19
List price: $23.00
Author: Emma Christensen
Brand: Random House

This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.

You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how.  
             
That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.  
             
Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike. 

Featured Recipe from True Brews Ginger Ale

Ginger Ale

Makes about 8 cups

Ingredients
  • 2-inch piece fresh ginger root
  • 1 cup water, plus more to fill the bottles
  • 9 tablespoons / 4 ounces white granulated sugar, plus more if needed
  • 1⁄8 teaspoon salt
  • 5 tablespoons freshly squeezed lemon juice (from 2 to 3 lemons), plus more if needed
  • 1⁄8 teaspoon dry champagne yeast
  • Peel and finely grate the ginger (I use a Microplane). You should have about 2 tablespoons of grated ginger root.
Directions

Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt and stir to dissolve. Add the ginger and let stand until cool. Stir in the lemon juice.

Pour the ginger water into a clean 2-liter bottle using a funnel. Do not strain out the ginger. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.

Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups. Pour the soda through a small fine-mesh strainer to catch the ginger as you pour.

Featured Recipe from True Brews Cloudy Cherry Sake

Makes 1 gallon

Ingredients
  • 1 1⁄2 pounds fresh or frozen sweet cherries
  • 1 gallon dechlorinated water (see page 14)
  • 1 Campden tablet
  • 10 cups / 5 pounds short-grain rice
  • 2 1⁄2 cups / 11⁄4 pounds koji rice (page 146, or see Resources, page 176)
  • 1 teaspoon yeast nutrient
  • 1⁄2 teaspoon acid blend
  • 1⁄2 teaspoon pectic enzyme
  • 1 1⁄2 tablespoons (1/2 tube) liquid sake or lager yeast, or 2 teaspoons (1 packet) white wine yeast
Directions

Starting 24 hours before you plan to brew, sanitize a 2-gallon bucket, its lid, the air lock, and a spoon for stirring.

Pit and coarsely chop the cherries. Combine the cherries with the water in the bucket. Crush the Campden tablet and stir it in. Snap on the lid and attach the air lock. Wait 24 hours for the Campden to sterilize the cherries.

The next day, soak, steam, and cool rice as described on page 140. Add the steamed rice, koji rice, yeast nutrient, acid blend, pectic enzyme, and yeast to the bucket with the cherries. (If you are steaming your rice in batches, combine everything with the first batch and add the remaining rice to the fermenter as it is cooled and ready.) Stir vigorously to distribute the yeast and aerate the rice mash.

Snap on the lid and attach the air lock. Store the sake somewhere cool and dark, ideally around 55°F. You should see active fermentation as evidenced by bubbles in the air lock within 48 hours. Ferment the sake for 2 weeks, stirring daily with a sanitized spoon.

To finish the sake, sanitize a strainer, flour sack towel, stockpot, funnel, a 1-gallon jug, and its stopper.

First, pour the sake through the strainer into the stockpot. Discard all the rice and cherry solids. Set the funnel in the 1-gallon jug and line it with the flour sack towel. Strain the sake again, this time into the jug. Because of all the rice sediment, this can take a while. Stir the liquid in the funnel frequently to prevent the sediment from compacting and slowing down the straining. If the flour sack towel becomes clogged, rinse it out, sanitize it, and replace.

Clean the stockpot. Set the jug of sake, uncovered, inside the pot and fill the pot with water until the water is level with the surface of the sake. Set the pot over medium heat. Warm the sake to 140°F to pasteurize the sake and stop the koji and yeast activity (this does not affect the alcohol content). Allow the sake to cool.

To bottle the sake, sanitize ten 12-ounce bottles or six 22-ounce bottles (or five 750-milliliter wine bottles), their caps (or corks), the siphon hose, the racking cane, its tip, and the bottle filler. Shake the jug of sake to make sure the sediment is fully suspended in the sake during bottling. Siphon the sake into the bottles, shaking the jug again if the sediment begins to settle. Cap (or cork) the bottles and label.

Sake can be drunk immediately or aged for up to 1 year. Shake the bottles before serving and serve chilled.

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