We Make Beer ab 9.49 EURO Inside the Spirit and Artistry of America's Craft Brewers
ManBQue is the next griller's Bible for those in their 20s and 30s. Dedicated to meat, beer, and rock n' roll, it starts with the basics: how to grind, assemble, and grill a perfect burger and how to season, sear, and rest a perfect strip steak. Then it moves on to other staples,perfectly cooked wings, slow-roasted BBQ, and handmade sausages. There are also suggestions for monster sandwiches and mouthwatering tacos. Once you've got that under control, it takes on all the weird stuff: the pig tongue and beef hearts, snails and, yes, even salad. Along the way there are beer pairings, explaining the different styles and the basic principles of putting a bottle with whatever comes off the grill. Not content with simple descriptions, ManBQue worked with craft brew experts to tell you why that IPA goes so well with your lamb burger and which bock you should be dousing your brisket in. But ManBQue is more than a cookbook, it's a community it's a grilling and lifestyle organization that grew into a global society with thousands of followers. Once a month the members cast aside their daily responsibilities for good food and company. In this spirit, the margins are filled with stories of what you're eating, which ManBQue member invented it, and how that insanely delicious process occurred. By the end, you too will be shouting MANBQUE!'
From the author of Bourbon, 'the definitive history” (Sacramento Bee), comes the rollicking and revealing story of beer in America, in the spirit of Salt or Cod. In The United States of Beer, Dane Huckelbridge, the author of Bourbon: A History of the American Spirit—a Southern Independent Booksellers Alliance bestseller—charts the surprisingly fascinating history of Americans' relationship with their most popular alcoholic beverage. Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism. We learn of George Washington's failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century 'Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today's craft-brewing revolution.
A visual history of American whiskey, as told through hundreds of whiskey bottle labels, from early, pre-Prohibition-era days to the present. Just as wine is to the French or beer is to the Germans, whiskey--especially bourbon and rye--is an integral part of the history and culture of the United States. The Art of American Whiskey traces the arc of this beloved, renowned spirit--from its earliest days in the Colonial era, through the Civil War, Prohibition, Great Depression, and up to the current craft-distilling boom. Illustrated with 100 full-color modern and historic labels from the most iconic bottles ever made, The Art of American Whiskey is an instant collectible and a fantastic gift for any whiskey enthusiast or design lover. Captions, sidebars, profiles and short histories tell the story of the pioneers and places behind the labels, and each chapter features era-appropriate recipes from all-star bartenders and cocktail experts that will tickle any tippler's fancy.
ManBQue is the next griller's Bible for those in their 20s and 30s. Dedicated to meat, beer, and rock n' roll, it starts with the basics: how to grind, assemble, and grill a perfect burger and how to season, sear, and rest a perfect strip steak. Then it moves on to other staples,perfectly cooked wings, slow-roasted BBQ, and handmade sausages. There are also suggestions for monster sandwiches and mouthwatering tacos. Once you've got that under control, it takes on all the weird stuff: the pig tongue and beef hearts, snails and, yes, even salad. Along the way there are beer pairings, explaining the different styles and the basic principles of putting a bottle with whatever comes off the grill. Not content with simple descriptions, ManBQue worked with craft brew experts to tell you why that IPA goes so well with your lamb burger and which bock you should be dousing your brisket in. But ManBQue is more than a cookbook, it's a community it's a grilling and lifestyle organization that grew into a global society with thousands of followers. Once a month the members cast aside their daily responsibilities for good food and company. In this spirit, the margins are filled with stories of what you're eating, which ManBQue member invented it, and how that insanely delicious process occurred. By the end, you too will be shouting MANBQUE!'
Explores the evolution and nature of America's craft brewing movement, from the craftsmen who apply their creativity to expanding the beer landscape to the beverages its brewers have revived, including old English ales and Belgian lambics.
From the author of Bourbon, 'the definitive history” (Sacramento Bee), comes the rollicking and revealing story of beer in America, in the spirit of Salt or Cod. In The United States of Beer, Dane Huckelbridge, the author of Bourbon: A History of the American Spirit—a Southern Independent Booksellers Alliance bestseller—charts the surprisingly fascinating history of Americans' relationship with their most popular alcoholic beverage. Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism. We learn of George Washington's failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century 'Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today's craft-brewing revolution.