Brewers publications (897 Ergebnisse)

Paperback. Zustand: Good. With over 260 homebrew recipes, this recipe book is divided into four seasons, based on the best or most traditional season to brew and enjoy a particular style, such as barley water for winter, lambric for spring, weizen for summer, and brown ale for autumn. Each chapter has a description of a beer style and recipes for every level - from extract to all-grain, with instructions and comments.…

Paperback. Zustand: Very Good. With over 260 homebrew recipes, this recipe book is divided into four seasons, based on the best or most traditional season to brew and enjoy a particular style, such as barley water for winter, lambric for spring, weizen for summer, and brown ale for autumn. Each chapter has a description of a beer style and recipes for every level - from extract to all-grain, with instructions and comments.…

Paperback. Zustand: Very Good. Helles, German for light -- as in color, not calories or alcohol content -- is the Bavarian quaffing beer and official beerhall lager of Munich's famous Hofbrauhaus. A page-turning guide through Bavaria with stories of royalty, dynasties, and helles seekers fill the pages. Beer enthusiasts and brewers interested in learning more about the dazzling helles will treasure this book. Written by a man who knows all about it, Horst Dornbusch covers the exact step-by-step brewing methods to achieve the necessary perfection of a helles.…

Paperback. Zustand: Good. Brewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement. Explore the varied history of how the cannabis plant became federally illegal and dive into both historic and current laws on decriminalization and legalization of cannabis in the U.S. Learn about the agriculture and biology of cannabis, unique characteristics of the plant, and the similarities between cannabis and hop plants. Find out all that is needed to successfully grow cannabis plants in the comfort of your own home (where state legal).Examine the active components of cannabis and the chemistry of how they interact with beer. Discover how to de-carboxylate THC-A into the fully psychoactive form of THC and learn methods of adding cannabis and CBD to non-alcoholic beer and homebrew for different effects. Delve into how and why the plant produces compounds such as cannabinoids and terpenes, how they function, and how to incorporate them into beer recipes. Both homebrewers and professional brewers will be inspired by a wide-range of extract-based and all-grain recipes they can adopt or use as guidance when creating non-alcoholic beer or homebrew. Designed as a practical guide to use in brewing, the final chapter will inspire readers on how the discovery of new cannabinoids and terpenes may be used in the future. This book will be especially useful to brewers seeking information on the responsible and state legal of use of cannabis in brewing.…

Paperback. Zustand: Very Good.

Paperback. Zustand: Good.

Paperback. Zustand: Very Good. Formulas, ingredients, historical and modern day brewing practices are all covered in this book. Drawing on information from old brewing records, books, contemporary beer analysis, and hundreds of recipes, the author provides a wealth of data on the current and historical brewing techniques and ingredients for 14 popular ale and lager styles. It also includes brewing calculations for planning and adjusting brews as well as a thorough examination of primary brewing ingredients.…

Paperback. Zustand: Fair. Formulas, ingredients, historical and modern day brewing practices are all covered in this book. Drawing on information from old brewing records, books, contemporary beer analysis, and hundreds of recipes, the author provides a wealth of data on the current and historical brewing techniques and ingredients for 14 popular ale and lager styles. It also includes brewing calculations for planning and adjusting brews as well as a thorough examination of primary brewing ingredients.…

Paperback. Zustand: Good. Formulas, ingredients, historical and modern day brewing practices are all covered in this book. Drawing on information from old brewing records, books, contemporary beer analysis, and hundreds of recipes, the author provides a wealth of data on the current and historical brewing techniques and ingredients for 14 popular ale and lager styles. It also includes brewing calculations for planning and adjusting brews as well as a thorough examination of primary brewing ingredients.…

Paperback. Zustand: Fair. Now is the best time in U.S. history to be a craft beer lover. Whether you want to be a craft beer expert or just learn more before trying your first craft beer, The Guide to Craft Beer will help you navigate the brave new world of beer. As of early 2019, more than 7,000 breweries are reinvigorating the beer scene with traditional styles and using American ingenuity to brew beers that push the boundaries of style. These small and independent breweries are changing the way we think about beer. The Guide to Craft Beer explains what craft beer is and how breweries are building community in their local areas. Dive into the 80+ style summaries and determine what beer you might like or find new styles to seek out. Develop your own tasting adventure with beer pairing tips for different styles and types of foods that marry well with them. Record your personal journey using the tasting log included in each book. A great resource for new or seasoned beer drinkers and perfect for gift-giving.…

Paperback. Zustand: Very Good. Now is the best time in U.S. history to be a craft beer lover. Whether you want to be a craft beer expert or just learn more before trying your first craft beer, The Guide to Craft Beer will help you navigate the brave new world of beer. As of early 2019, more than 7,000 breweries are reinvigorating the beer scene with traditional styles and using American ingenuity to brew beers that push the boundaries of style. These small and independent breweries are changing the way we think about beer. The Guide to Craft Beer explains what craft beer is and how breweries are building community in their local areas. Dive into the 80+ style summaries and determine what beer you might like or find new styles to seek out. Develop your own tasting adventure with beer pairing tips for different styles and types of foods that marry well with them. Record your personal journey using the tasting log included in each book. A great resource for new or seasoned beer drinkers and perfect for gift-giving.…

Paperback. Zustand: Good. You'll find everything you need to understand, appreciate, and brew bock in this book.

Paperback. Zustand: Good. One of the most exciting and dynamic segments of today's craft brewing scene, American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world's most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country's best known sour beer brewers. …

Paperback. Zustand: Fair. Since The Compleat Meadmakerwas first published, mead has continued to grow in popularity as crafted beverages have become an established part of the beverage market in America. In 2003 there were roughly 60 commercial meaderies in the US, but by 2020 this number stood at 450. Naturally, many hobbyists are also discovering the delights of making this nectar of the gods themselves. Thanks to the global distribution of bees and, therefore, honey, you will find mead-like drinks in virtually every corner of the world. No wonder historians recognize it as one of humankind's oldest fermented beverages. Mead production never really ceased in Europe and Africa, but its star was eclipsed with the increasing production and distribution of wine, beer, and distilled spirits from the 1600s onward. With the rebirth of brewing and the establishment of world-class wine producing regions in the US, it is time for mead in the twenty-first century to be brought back into the limelight. Mead needs to establish a vocabulary of its own and find a place in the hearts of homebrewers and home winemakers.In The Compleat Meadmaker, veteran meadmaker Ken Schramm--one of the founders of the Mazer Cup Mead Competition, North America's oldest mead-only competition--introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters, Schramm introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes, and malt.The author covers the many aspects of meadmaking in a comprehensive but easy-to-read fashion, with something for novices and experienced brewers and vintners alike from basic equipment for meadmaking, creating your first must, and on through the basics of fermentation, racking, and bottling. Once the first steps have been taken Schramm goes into more detail, involving balancing for taste using acid, priming for sparkling mead, corking practices, and strategies for clarifying. He also covers aspects of fermentation, such as selecting the right yeast strain, aerating and managing the pH of your must during the critical early phase of fermentation, and adjusting nutrient levels to suit mead fermentation. The author also troubleshoots common problems and processes, such as stuck fermentations, fermentations that will not start, slow or prolonged fermentations, measuring total acidity via acid titrations, and on balancing residual sugars through sweetening, malo-lactic fermentation, increasing acidity, and drying out the mead further. The fine-tuning process does not stop after fermentation is finished. Perhaps the finest characteristic of mead is that it seems to improve with age almost indefinitely. As well as advice on how long to store it, Schramm also offers up his experience with the many different approaches to conditioning and maturing mead, focusing on the use of oak chips, blocks, and barrels to age mead on wood.As one of the oldest fermented drinks and using the oldest sweetener known to humankind, mead and honey are inextricable. Schramm delves into a brief natural history of honey production and the bees that make it possible, with fascinating insights into the profession of beekeepers. He explores sources of nectar and pollen and the benefits of honey varietals explored, with a section devoted entirely to varietal honey based on floral variety. Along the way Schramm delves into the concept of honey vintage, grades of honey, sugar, moisture, organic acids, mineral content, color terminology, and how you should not judge a honey's flavor by its color. There is also a discussion of aroma compounds, absolutely essential if wishing to understand the organoleptic qualities of honey. While mead can be a charmingly simple drink to make, home meadmakers can easily indulge in a host of different flavors to make unique and delicious meads. The author provides you with an understanding of the role quality ingredients play in creating a really pleasing mead. There are several ingredients-focused chapters that look at making sack mead, melomel, cyser, pyment, hippocras, metheglin, and braggot. At the end, Schramm puts it all together in a section devoted entirely to recipes.As one of the most ancient of human beverages, mead arose in part because it was easy to make. Despite this, mead is a surprisingly complex, diverse, and romantic drink that can range from bone dry to profoundly sweet, and can be crafted to complement any type of food. With The Compleat Meadmaker, you can see just how simple, fun, and rewarding meadmaking is.…

Zustand: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Paperback. Zustand: Good. Brewing Better Beer is a comprehensive look at technical, practical, and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. It gives expert advice on mastering techniques, equipment, and ingredients as well as understanding how to effectively evaluate your own beer.…

Paperback. Zustand: Very Good. Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

Paperback. Zustand: Fair. The owner of several breweries, the author of this text presents his insight into yeast, hops, water and brewing condition to help the reader brew Scotch ale.

Paperback. Zustand: Good. Explore the evolution of one of craft beer's most popular styles, India Pale ale. Loaded with brewing tips from some of the country's best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 47 recipes ranging from historical beers to recipes for the most popular contemporary IPAs made by craft brewers such as Deschutes Brewery, Dogfish Head Craft Brewery, Firestone Walker Brewing Company, Pizza Port Brewing and Russian River Brewing Company.…

Paperback. Zustand: Good. The owner of several breweries, the author of this text presents his insight into yeast, hops, water and brewing condition to help the reader brew Scotch ale.

Paperback. Zustand: Good. Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

Zustand: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Paperback. Zustand: Very Good. Stan Hieronymus expertly explains the nature of hops, their origins, and how they are grown. He explores the basics of hop chemistry, quality, and utilization, and devotes an entire chapter to dry hopping. With recipes from renowned brewers, For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.…

Paperback. Zustand: Good. Stan Hieronymus expertly explains the nature of hops, their origins, and how they are grown. He explores the basics of hop chemistry, quality, and utilization, and devotes an entire chapter to dry hopping. With recipes from renowned brewers, For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.…

Paperback. Zustand: Very Good. Michael Lewis, Ph.D., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Illustrations and photos throughout.

Paperback. Zustand: Good. Since The Compleat Meadmakerwas first published, mead has continued to grow in popularity as crafted beverages have become an established part of the beverage market in America. In 2003 there were roughly 60 commercial meaderies in the US, but by 2020 this number stood at 450. Naturally, many hobbyists are also discovering the delights of making this nectar of the gods themselves. Thanks to the global distribution of bees and, therefore, honey, you will find mead-like drinks in virtually every corner of the world. No wonder historians recognize it as one of humankind's oldest fermented beverages. Mead production never really ceased in Europe and Africa, but its star was eclipsed with the increasing production and distribution of wine, beer, and distilled spirits from the 1600s onward. With the rebirth of brewing and the establishment of world-class wine producing regions in the US, it is time for mead in the twenty-first century to be brought back into the limelight. Mead needs to establish a vocabulary of its own and find a place in the hearts of homebrewers and home winemakers.In The Compleat Meadmaker, veteran meadmaker Ken Schramm--one of the founders of the Mazer Cup Mead Competition, North America's oldest mead-only competition--introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters, Schramm introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes, and malt.The author covers the many aspects of meadmaking in a comprehensive but easy-to-read fashion, with something for novices and experienced brewers and vintners alike from basic equipment for meadmaking, creating your first must, and on through the basics of fermentation, racking, and bottling. Once the first steps have been taken Schramm goes into more detail, involving balancing for taste using acid, priming for sparkling mead, corking practices, and strategies for clarifying. He also covers aspects of fermentation, such as selecting the right yeast strain, aerating and managing the pH of your must during the critical early phase of fermentation, and adjusting nutrient levels to suit mead fermentation. The author also troubleshoots common problems and processes, such as stuck fermentations, fermentations that will not start, slow or prolonged fermentations, measuring total acidity via acid titrations, and on balancing residual sugars through sweetening, malo-lactic fermentation, increasing acidity, and drying out the mead further. The fine-tuning process does not stop after fermentation is finished. Perhaps the finest characteristic of mead is that it seems to improve with age almost indefinitely. As well as advice on how long to store it, Schramm also offers up his experience with the many different approaches to conditioning and maturing mead, focusing on the use of oak chips, blocks, and barrels to age mead on wood.As one of the oldest fermented drinks and using the oldest sweetener known to humankind, mead and honey are inextricable. Schramm delves into a brief natural history of honey production and the bees that make it possible, with fascinating insights into the profession of beekeepers. He explores sources of nectar and pollen and the benefits of honey varietals explored, with a section devoted entirely to varietal honey based on floral variety. Along the way Schramm delves into the concept of honey vintage, grades of honey, sugar, moisture, organic acids, mineral content, color terminology, and how you should not judge a honey's flavor by its color. There is also a discussion of aroma compounds, absolutely essential if wishing to understand the organoleptic qualities of honey. While mead can be a charmingly simple drink to make, home meadmakers can easily indulge in a host of different flavors to make unique and delicious meads. The author provides you with an understanding of the role quality ingredients play in creating a really pleasing mead. There are several ingredients-focused chapters that look at making sack mead, melomel, cyser, pyment, hippocras, metheglin, and braggot. At the end, Schramm puts it all together in a section devoted entirely to recipes.As one of the most ancient of human beverages, mead arose in part because it was easy to make. Despite this, mead is a surprisingly complex, diverse, and romantic drink that can range from bone dry to profoundly sweet, and can be crafted to complement any type of food. With The Compleat Meadmaker, you can see just how simple, fun, and rewarding meadmaking is.…

Zustand: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Paperback. Zustand: Fair. Water is arguably the most critical and least understood of the foundation elements in brewing beer. This is the third title in Brewers Publications' Brewing Elements Series which takes the mystery out of water's role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, under-standing flavour contributions, and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. …

Paperback. Zustand: Very Good. Water is arguably the most critical and least understood of the foundation elements in brewing beer. This is the third title in Brewers Publications' Brewing Elements Series which takes the mystery out of water's role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, under-standing flavour contributions, and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included.…

Paperback. Zustand: Good. Water is arguably the most critical and least understood of the foundation elements in brewing beer. This is the third title in Brewers Publications' Brewing Elements Series which takes the mystery out of water's role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, under-standing flavour contributions, and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. …