What is the most unforgettable place you've ever taken a refreshing sip of a cold beer? In Fifty Places to Drink Beer Before You Die, Chris Santella explores the best destinations to crack open a cold one, reflect on the day and take in the scenery. The book features the world's top locations for imbibing, from beautiful landscapes to beer festivals, breweries, classic drinking establishments and brand-new, under-the-radar spots. With a mix of national and international places to visit-Asheville, Denver, Prague, Munich, Vienna, and more-as well as firsthand accounts from contributors such as Sam Calagione (founder of Dogfish Head Craft Brewery) and Joe Wiebe (author of Craft Beer Revolution), this book will make you want to trek to each must-see destination. Packed with beautiful, vibrant photography that brings each locale to life, Fifty Places to Drink Beer Before You Die,/b will leave you craving barley and hops and eagerly planning your next trip.
Es tut sich was im legendären Bierland Franken: Eine neue Generation von Brauern ist angetreten, um aus Hopfen, Malz, Wasser, Hefe – und manchmal auch »verbotenen« Zutaten – Kreationen reifen zu lassen, wie man sie so noch nicht getrunken hat. Inspiriert von der belgischen, britischen und amerikanischen Bierkultur füllen sie entdeckungsfreudigen Feinschmeckern nie erlebte Genusshöhepunkte ins Glas. Martin Droschke und Norbert Krines haben die Meister des »neuen Bierfrankens« besucht und ihre Rotbiere, India Pale Ales, Imperial Stouts und Barley Wines für den Leser fachgerecht vorverkostet. Abwechslungsreich und unterhaltsam stellen sie zudem Wirte und Biersommeliers vor, die den Gaumen in Sachen neue Bierkultur schulen und verwöhnen. Ein wahres Erlebnis für Kenner und Neugierige! Der Genussführer zum Trend-Thema Craft Beer. Alle Hotspots der neuen Szene – wissensreich und unterhaltsam porträtiert. Mit detaillierten Infos zu Bezugsquellen und Ausflugszielen im Bierland Franken.
Beer Terrain reveals the story of the emerging farm-to-glass revolution on the New England and New York craft brewing scene. Just a few years ago, if a brewery wanted to use local ingredients, they were limited to what farmers had on hand for other markets, such as honey or fruit. Today, the region fosters numerous small hop farms as well as several malt houses that use local grain exclusively. As a result, breweries are now able to capitalize on a growing locavore economy by creating 'beer from here.' Small farmers are bucking a stagnant economy by marketing directly to the public as the growing number of both farms and farmers' markets demonstrates. The public wants local food, and no drink is more of a meal than the liquid bread in a pint of beer. In recent years, craft brewing has grown at a 15 percent clip. In 2014, there were 2,700 craft breweries in the US with another 1,500 in planning. Not since the 1880s have there been so many breweries throughout the country. As more brewers try to get their brand noticed, the incentive to distinguish one beer from another increases. Tapping the existing local food market by supporting small farms can help garner some attention for these start-ups. In the 19th century, brewers of the Northeast had plenty of local malt and hops to choose from. Now, old meets new in a way that supports tradition and contributes to the future security of our farmlands . . . whether it's the young mother who began her thriving and unique business by growing barley in her garden and malting it in her kitchen, or the incredible passion for the land of a brewer who began as a farmer himself. Not only does this book tell the story of these people, their products, and the land that supports them, it also serves as a guidebook for readers who want to explore this terrain for themselves. With an extensive resource section that illustrates the connections between the land and the beer, Beer Terrain will be a valuable companion on any New England vacation or staycation .
Going back to basics, small breweries are using meticulous craftsmanship to create beers with rich taste. These beers represent a new authenticity and way of life. For some, beer has always been a treat for body and soul. Now, beer is establishing itself as the drink of choice among a hipper, cultured audience. “Brew it yourself” is more than a trend; it’s the credo of a new creative scene that has developed around beer and is questing for its lost taste. What began over 30 years ago with hobby brewers in the United States has today become an international movement with beer-loving adherents from Europe to South Africa. Small enterprises worldwide are combining fresh ideas with traditional methods to create outstanding craft beers. Their inspired experimentation has resulted in a growing range of products that are rekindling passion for the golden goodness. No matter how they are brewed or whether they feature special flavors or new production methods, these beers are all made for maximum drinking enjoyment for those with discerning tastes. Their packaging design is as characteristic as the beers themselves and includes striking labels or bottles with unusual shapes or colors. Barley & Hops gives beer connoisseurs a behind-the-kettles look at their favorite beverage—from its historical origins and regional distinctions to current developments. The book includes portraits of those who are united in their passion for craft beer, the brewing process, and creating something unique. Here, they share their personal stories of how they came to brew beer and, in the process, give insight into how beer is advancing our drinking culture today.
From the craft favorite brewery, a guide to making the best beer at home, with accompanying recipes and insider lore. Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country. Beer lovers gravitate to its unique line-up, which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone Old Guardian Barley Wine, Stone Smoked Porter, and Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. In addition, it features recipes from the Stone Brewing World Bistro & Gardens like Garlic, Cheddar, and Stone Ruination IPA Soup, BBQ Duck Tacos, and the legendary Arrogant Bastard Ale Onion Rings. With its behind-the-scenes look at one of the leaders of the craft beer scene, The Craft of Stone Brewing Co. will captivate and inspire legions of fans nationwide.
If you’ve ever complained about a watered-down tasting glass of lager, wondered just what is causing that certain flavor in your favorite porter, or lamented the price of your favorite craft beer, then it might be time to try perfecting your own brew at home. Whether you’re an established beer snob or just want to try your hand at homebrewing, The Homebrewer’s Handbook will teach you everything you need to know to get started in this increasingly popular hobby. Teaching you all about beer and the few very simple components required to make it—malted barley, hops, yeast, and water—this comprehensive guide includes An overview of the brewing process Detailed explanations of extract, partial-mash, and all-grain brewing The best equipment for each process and methods for cleaning and sanitizing Suggestions on how to correct batches with off-flavors and aromas How to make bottling your beer easy A full glossary And much more Matthew Schaefer uses his years of expertise to show you how to control the nuances of flavor, body, and aroma, to craft your perfect bottle of beer. Whether brewing to share it with friends and family, or simply for the beautiful craft of the process, this book will guide you start to finish in making a great-tasting beer. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Good beer is a taste-intensive and surprisingly versatile accompaniment to good food--often better suited than wine. This book presents rescipes and fundamentals that explore the pairing of food and beer. Until recently, beer had been grossly underestimated as an accompaniment to sophisticated cuisine. But the booming craft beer movement is now sparking a fundamental shift. Diversity in aroma and nuance in flavor make these enw beers a wonderful complement to food--at times even better and more original than wine. The Gourmet's Beer Cookbook shows what an extensive, vibrant, and interesting role beer can play in the dining experience. Aside from an introduction into the culture and flavors of craft beer, this book presents recipes from innovative chefs to create deliciously adventurous food and beer pairings. These include tarte flambee with green asparagus to be served with Flemish red beer and saddle of veal with vanilla carrots and potato medallions to be served with pilsner. Desserts too can be coupled with the right beer for a unique taste experience, as with plum pancakes garnished with wheat beer zabaglione and served with wheat beer itself. Beer is not only for drinking. Used as an ingredient, it can provide dishes with the perfect seasoning. But when a strong companion for a meal is needed, a beer's spices and hoppy character make it an excellent choice. It can work as a harmonious complement to a dish or provide it with a surprising contrast, remaining distinct while not overshadowing any flavors. As an extension to our recent release Barley & Hops, The Gourmet's Beer Cookbook is a book for all who enjoy good food and drink, like to cook, and are enthusiastic about new taste experiences.
Hophead Harry Goes to the Brewery is a colorful story about a little hop's journey through the brewing process. The title character introduces himself and explains how beer is made-from the field to the glass. To better tell the tale, Harry visits a number of friends who accompany him on his journey to the brewery. Throughout the story, each character describes his or her role in the beer-making process. First, we run into Bobby Barley who shows us how the process begins with grain. Next, Mary Malts arrives on the scene to discuss how she transforms the barley into malt. Once these three have their hops and malt packed up, they head to the brewery where they meet Brewmaster Brooks and Wendy Water. Combining all their resources, along with some brewer's yeast, these five characters brew a craft beer together. After the beer is fermented in tanks, they transfer the beer into kegs before delivering them to the local pub. Although the story is set up as a children's book filled with quirky characters and vivid illustrations, it's as much meant for parents as it is for their children (actually, more so). It's entertaining and educational regardless of age, but it's a story predominantly meant for craft beer enthusiasts to enjoy.
Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, &quote; Montana Beer: A Guide to Breweries in Big Sky Country&quote; tells the story of the brewers and breweries that make the Treasure State's brew so special.