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John Palmer was just another dedicated homebrewer who happened to have a great web site devoted to teaching others how to brew. As time went on this site grew and became a valuable and detailed resource for homebrewers of all levels. After many inquiries for a printed version, John published this exhaustive homebrewing tutorial and reference, and he did it from the perspective of a real homebrewer. For the beginner, this book offers clear and concise instruction that utilizes the most up-to-date information on ingredients, techniques and equipment. For the intermediate to advanced brewer, this book offers detailed sections on lauter tun designs, water chemistry, and a variety of other topics. From the simplest of recipes to the construction of all grain systems, this 400 page volume covers the widest variety of homebrewing subjects that we have seen.
Best of all, you can read and print the book for free by visiting the How To Brew website. If you like it, please return here to buy a dead trees version.
The book that started thousands of us in the hobby has been updated for the new millennium. Beer critic Michael Jackson calls it a "lifestyle manual, a philosophical tract, and a work of subversive literature." The third edition still features Charlie Papazian's easygoing, conversational writing style, taking readers from first extract batch through all-grain brewing. All of Charlie's well-known recipes (Toad Spit Stout, Goat Scrotum Ale, etc.) are back, with several new ones to boot. Best of all, much of the dated info from the 1978 second edition has been revised to reflect the greater quality and variety of ingredients and equipment now available to homebrewers.
By Ashton Lewis. Supplies practical, easy-to-follow answers to the questions that bubble up frequently in the course of homebrewing. Fix the problems, understand the chemistry, and achieve the flavor and balance you want in all your craft beers with this essential reference to the magic of brewing. 432 pages.
In the history of the AHA Natinal Homebrew Competition, few brewers have succeeded like Jamil Zainasheff. From his first gold medal in 2002 through his second Ninkasi award in 2007, he has accumulated a trophy case full of medals—all with the recipes contained in this book.
In Brewing Classic Styles, Zainasheff shares his award-winning extract-based recipes to help other brewers enjoy the top-quality beers that the homebrewing hobby offers today. The 27 chapters cover the standard homebrew competition categories published by the Beer Judge Certification Program, giving once recipe for each of more than 80 different style subcategories.
To kick the book off, homebrewing expert John J. Palmer gives insight into beer ingredients and their selection along with tips on brewing and recipe adjustments. The combined expertise from these legendary homebrewers delivers a proven collection of recipes suitable for all who make beer at home.
A comprehensive guide with easy-to-follow instructions on brewing, fermenting, conditioning, and packaging homebrewed beer. Also features lots of info on world beer styles with recipes, and tips on formulating your own recipes. 400 pages, softcover.
Starting with Minnesota's first brewery in 1849, author Doug Hoverson tells the story of the state's beer industry from the early small-town breweries to nationally prominent breweries like Schell's and Hamm's to the vibrant beer culture of today led by a new wave of breweries and brewpubs. Comprehensive list of Minnesota's breweries and illustrations of beer and breweriana. Hardcover, color, 340 pages.
Homebrewing Volume 1 is written by Al Korzonas, a homebrew shop owner and an award-winning home brewer. This book covers every topic in great detail, and anticipates many questions before you've thought to ask them. All of Korzonas' procedures are solid; when it comes to debatable ones (blow off vs. non-blow off, the use of secondaries, liquid vs. dry yeast) he presents both sides of the argument. Throughout the text are tips on performing tasks that seem straightforward, but are in reality the result of years of hands-on experience. (How do you sanitize a racking tube? How do you start a siphon without using your mouth? How do you get labels off bottles?) This book includes extensive sections on troubleshooting, recipe formulation, and an excellent FAQ. An appendix of beer styles, hop varieties and yeast profiles (including his own personal notes on yeast with which he has direct experience) round out this excellent book.
Dave Miller's Homebrewing Guide (a revised, updated version of his Complete Handbook of Homebrewing) gives the reader a professional brewer's perspective. Miller's writing is concise and technically accurate. Every aspect of homebrewing is covered, and about half the book is dedicated to advanced topics: all grain brewing, kegging, etc. Solid, bare-bones recipes are included for most major beer styles, in both extract and all-grain versions. Miller's brewing procedures, being derived from professional techniques, are all fundamentally sound; the only drawback is that he doesn't always provide hands-on tips for implementing them on a homebrew-scale.
Over 140 recipes for micro- and craft-brewed beers from the US and Canada, with extract, partial-mash, and all-grain formulations for each. Softcover; 167 pages.
This is the first book of clone beer recipes written Tess and Mark Szamatulski. It includes 150 recipes for beers like Pilsner Urquell, Guinness Extra Stout, Paulaner Hefe-Weizen, Sierra Nevada Pale Ale, Anchor Steam, and Chimay Red. All 150 recipes include separate extract, mini-mash, and all-grain recipes. 171 pages.
By Tess and Mark Szamatulski. Beer Captured is one of our favorite recipe books. Tess and Mark have made up "clone recipes" for 150 of their favorite beers. The selection of commercial beers is impressive, and includes everything from Lone Star to Sierra Nevada Celebration Ale to Scaldis Belgian Special Ale. For each clone recipe, an extract, mini-mash and all-grain recipe is provided. Unlike a lot of older "clone" brew books, Tess and Mark almost always hit their target. 202 pages.
Authored by Sam Calagione, founder of Dogfish Head. Nicely illustrated with lots of color photos, this book is a treatise on making extreme beers—high-gravity, highly hopped, unusual ingredients, and/or unconventional techniques—at home. Lots of recipes and procedural advice. Softcover; 184 pages.
In this book, veteran brewer and beer writer Randy Mosher combines an entertaining look at beer history and culture with practical approaches to innovative brewing. With recipes like India Red Ale, Belgian-American IPA, 1776 Porter, Chocolate Mint Stout, Abbey Weiss, Pilsnerbock, and Pumpkin Barley Wine, there's sure to be something in here that you haven't tried.
by Ray Daniels. Statistical study of the winners of the National Homebrew Competition. Great fun for competition wonks.
By Greg Noonan. Back in stock after a being out of print for many years! This is still the best English language book on German lager brewing. No, it's not just fermenting cold! Noonan may be the original American decoction advocate. 363 pages.
by Randy Mosher. Highly graphical, technical reference for the serious home brewer. Covers hop utilization, IBU calculation, mashing, recipe formulation, etc. Oversize; 224 pages.
by George Fix. Harvard-educated Fix tackles beer chemistry. Very technical. Updated edition with new and latest information. 189 pages.
Published in North America exclusively by the Siebel Institute of Technology, Northern Brewer is proud to offer this handsome hardbound edition of a landmark work. De Clerck, widely recognized as the most influential brewer of the 20th century, meticulously details and analyzes every aspect of the brewing process, from evaluation of raw materials to the theoretical and practical applications of procedures like boiling, fermenting, and racking. The ultimate reference manual for the technically-minded small-scale brewer. Translated by Kathleen Barton-Wright; hardcover; 577 pages.
The companion volume to Jean De Clerck's seminal work on brewing science. Volume 2 deals with analytical methods for raw materials, procedures, and finished product, and with scientific control of the brewing process. Translated by Kathleen Barton-Wright; hardcover; 650 pages.
By Phil Markowski. Two of the most obscure and least understood (at least outside their homeland) beer styles in the world—French biere de garde and Belgian saison—are explored in detail in this book. Includes historical origins, tasting notes, brewing ingredients and techniques, sample recipes, and color photographs. Required reading for beer judges and anyone who wants to faithfully reproduce these beers in a brewpub or homebrewery. 198 pages.
By Jeff Sparrow. This book covers the "spontaneousely fermented" beers of Belgium, namely East Flanders brown, West Flanders red, and lambic. Although many have claimed that these beer styles can only be brewed in their native Belgium where the microorganisms occur naturally, Sparrow shows how these styles can be brewed anywhere by cultivating and controlling the proper microoganisms. 315 pages.
By Stan Hieronymus. In this book, Stan Hieronymus details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you find yourself divinely inspired to brew some of your own, try out the tips and recipes as well.
Published by the AHA, this series offers intensive studies on a variety of important beer styles. All the books in this series follow the same basic format: the history of the style is discussed, along with traditional brewing ingredients and processes. At the end are commercial examples and recipes.
by Joe and Dennis Fisher. A vital reference for brewers who grow and produce their own ingredients, and for those who would like to start. Includes chapters on growing, drying and using homegrown hops and growing and malting barley and other brewing grains. Also features an informative chapter on brewing herbs—from the relatively common coriander and ginger to the more obscure alecost, elecampane, and valerian.
By Stephen Harrod Buhner. Although many of us may be tempted to only read the chapter on "psychotropic and highly inebriating beers," this whole book is a trove of information on offbeat, historical, and indigenous fermented beverages. Buhner traces the threads between the traditional indigenous beers, wines, and meads of Asia, Africa, and the Americas and the medieval European beginnings of brewing as we know it. Includes recipes for things like chicha (saliva-mashed corn beer), chang (Himalayan millet beer), nwenge (banana beer from Kenya), as well as a variety of ales made from a range of plants, trees, and herbs. 534 pages.
An illustrated manual on the techniques of proper yeast handling and culturing; useful for pros but detailed enough for those without formal lab training.
Beer, this is barbecue. Barbecue, beer. Oh, you've already met? Recipes for barbecue sauces, glazes, bastes, and mops using craft beer—even rubs using powdered barley malt—as well as a bevy of recipes of burgers, brats, ribs, seafood, and veggies.
Well-written and thorough book on growing hops in yards or gardens. Lots of good info on harvest and drying. Softcover; 110 pages.
Dozens of five-gallon recipes for choice ales and lagers from European breweries. Also includes chapters on ingredients, equipment, and procedure; also an appendix on sour beers.
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