Austin might be known for its live music, but its beer scene is just as vibrant and historic. As early as 1860, German immigrant Johann Schneider started brewing beer out of a saloon on Congress Avenue, later crafting innovative brew vaults, the first of their kind in the city. Proving that Austin taste buds were thirsty for something more dynamic than a Lonestar, the end of the twentieth century and beginning of the twenty-first saw a huge boom in craft beer production by native Austinites and transplants alike, creating a culture of local beer advocates, homebrewing enthusiasts and innovators that could only come out of Austin. Join the ladies behind hilarious and informative beer blog BitchBeer.org as they explore Austin beer history, developments and culture--complete with read-along drinking games and local beer pairings.

A former milkman in the small village of Hoegaarden, Belgium, Pierre Celis opened a brewery that brought back the extinct witbier style of his native Hoegaarden and rejuvenated an old-world tradition throughout Belgium and Europe. Following a devastating fire in his native country, the godfather of witbier set up shop in Texas, where his passion took fresh shape in the form of Celis Beer and influenced an entire generation of beer lovers. His legacy continues under the stewardship of his daughter, Christine, who revived the brand in 2017, along with his granddaughter, Daytona, who brews there now. Author Jeremy Banas relates how the Hoegaarden legend founded Austin's first craft brewery.

With wit, enthusiasm, and a deep respect for the craft of brewing, Crouch profiles nearly 100 establishments in New England, offering insights into each brewmaster's philosophy and brewing style. 156 halftones.

"The Draught Beer Quality Manual provides detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring, and glassware sanitation. Covers both direct- and long-draw draught systems, important safety tips, and visual references. Written for draught system installers, beer wholesalers, retailers, and brewers"--

Beer Lover's Texas features state-wide breweries, brewpubs and beer bars for those looking to seek out and celebrate the best brews--from bitter seasonal IPAs to rich, dark stouts--their cities have to offer. With quality beer producers popping up all over the nation, you don't have to travel very far to taste great beer; some of the best stuff is brewing right in your home state. These comprehensive guides cover the entire beer experience for the proud, local enthusiast and the traveling visitor alike, including information on: - brewery and beer profiles with tasting notes- brewpubs and beer bars- events and festivals- food and brew-your-own beer recipes- city trip itineraries with bar crawl maps- regional food and beer pairings

Once upon a time not long ago, two responsible college professors, Lynn the psychologist and Kathy the literary scholar, fell in love with the television show Supernatural and turned their oh-so-practical lives upside down. Plunging headlong into the hidden realms of fandom, they scoured the Internet for pictures of stars Jensen Ackles and Jared Padalecki and secretly penned racy fan fiction. And then they hit the road—crisscrossing the country, racking up frequent flyer miles with alarming ease, standing in convention lines at 4 A.M. They had white-knuckled encounters with overly zealous security guards one year and smiling invitations to the Supernatural set the next. Actors stripping in their trailers, fangirls sneaking onto film sets; drunken confessions, squeals of joy, tears of despair; wallets emptied and responsibilities left behind; intrigue and ecstasy and crushing disappointment—it’s all here. And yet even as they reveled in their fandom, the authors were asking themselves whether it’s okay to be a fan, especially for grown women with careers and kids. “Crazystalkerchicks”—that’s what they heard from Supernatural crew members, security guards, airport immigration officials, even sometimes their fellow fans. But what Kathy and Lynn found was that most fans were very much like themselves: smart, capable women looking for something of their own that engages their brains and their libidos. Fangasm pulls back the curtain on the secret worlds of fans and famous alike, revealing Supernatural behind the scenes and discovering just how much the cast and crew know about what the fans are up to. Anyone who’s been tempted to throw off the constraints of respectability and indulge a secret passion—or hit the road with a best friend—will want to come along.

Overzicht en beschrijving van alle belangrijke biersoorten ter wereld.

This is the book for any really enthusiastic and ambitious brewer. "The Big Book of Brewing" brings to beginners and experts alike a simple method of mashing for producing the finest flavored beers, ales, stouts, and lagers from all-grain. Line makes the concepts understandable and describes all the necessary equipment and ingredients needed to succeed.

Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the “free from defect” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.

Historically speaking, Sacramento benefited from a gold rush, an agricultural boom and, more recently, a brewing renaissance. The region's craft beer scene exploded from six to more than sixty breweries in about a decade, and the roots of that culture stretch back more than a century. Before Prohibition, thousands of acres of local hops supplied brewers across the country. Local farms are once again taking advantage of the temperate climate. In 1958, the University of California-Davis started America's foremost brewing science program, producing some of California's top brewers. Rubicon's 1989 award-winning IPA was just the beginning for the current, innovative resurgence. Author Justin Chechourka explores the complexities and nuance of this fermenting heritage.