"A home brew revolution is underway. No longer the preserve of '70s throwbacks, a new wave of booze-makers are brewing, fermenting and infusing in their home kitchens, making an exciting array of alcoholic drinks. Brew it Yourself is a collection of more than 75 homegrown brewing recipes, sure to put a fizz back into this popular pastime by adding a modern twist to some old favourites and introducing whole new range of drinks to tantalise the taste buds. Combining two of their passions--alcohol and gardening--authors Richard Hood and Nick Moyle (the Two Thirsty Gardeners) take special care to explain the importance of the ingredients in each of their recipes--whether grown in the garden, foraged in the wild or bought from their local supermarket. With drinks ranging from a classic elderflower sparkle to homemade absinthe, Richard and Nick bring the art of brewing back to earth. They'll tell you how to turn surplus fruit harvests into amazing wines and liqueurs; introduce you to the ancient arts of mead and cider making; guide you through some easy beer recipes, from hop packed IPAs to a striking Viking ale; use surprising ingredients such as lavender and nettles for some fun sparkling drinks; and take you on a world booze cruise that includes a Mexican pineapple tepache, Scandinavian mulled glogg and Finnish lemon sima. Brew it Yourself also debunks myths, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn't need to be complicated, doesn't need to be costly and, most importantly, can be a whole lot of fun." --Amazon.

Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.

Most brands of American beer taste pretty much the same. Imported beer, while offering more variety, tends to be too expensive for the average consumer. As a result, Americans have turned in greater and greater numbers to home brewing. Leigh Beadle's Brew It Yourself has, since it first appeared in 1971, become the home brewer's bible. The book clearly and simply outlines how, at minimalcosts, anyone can make a wide variety of of superior beer-better than any store-bought product. Brew It Yourself was an instant best-seller. In this revised edition, Leigh Beadle brings the reader up to date on the many improvements in equipment and ingredients now available to the home brewer. For all those who derive satisfaction from making good products in their own home, for cost-conscious consumers who suspect that much of what they buy does not live up to the manufacturer's promises, for beer lovers everywher, The New Brew It Yourself will be an invaluable, welcome guide.

Perfect for beginner home-brewers as well as more accomplished brewers who want to take their interest to the next level, Home Brew Beer is the bible on how to make great beer at home. Featuring detailed step-by-step instructions, full-page photographs, comprehensive timelines explaining what to do to the beer at each stage of its fermentation, and more than 100 home-brew beer recipes — from traditional pilsners and lagers to "hybrids" such as fruit beer and cream ale — Home Brew Beer is ideal for anyone looking for a wealth of delicious and satisfying beer recipes for any style.

Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what’s happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what’s happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity. The overarching aim of The Fermented Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.

The primary aim is to create an accessible and practical guide to home brewing, covering all aspects of the process. The intended outcome is that somebody following the guide, would be able to brew a number of different style of beers of good quality and take pleasure from both the process and the end product.Practically, the book will also offer some introductory, but very useful, information on other issues that are relevant to the home brewer; equipment and the cost versus benefit of different types, beer styles and flavours and an understanding of key, quality ingredients.The photography will fit this approach in that images will be useful and show helpful details but also be professionally shot and be more than just functional; they will be good to look at.The style of the book will be engaging and personal, in that it is intended to guide the reader through the process as something enjoyable, rather than approach it in a purely step by step approach. It is also intended to be light-hearted and, above all, readable and so could be enjoyed by someone actually brewing beer or someone who just wants an interesting way into the topic.

Learn how to brew your own beer at home.

Brooklyn Brew Shop’s Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop’s Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!”

Three-time Ninkasi Award winner, Gordon Strong has been a towering presence in the homebrewing community for many years. Now this Grandmaster Beer Judge invites you on a guided tour through over 100 of his own as-brewed recipes. While discussing the fundamentals of homebrewing, the author also invites you to develop your own style, with tips on recipe formulation and ingredients substitutions. In the initial chapters, Strong cover the basics of brewing, summarizing a variety of processes relating to water adjustment, mashing, and hopping. The author concisely and clearly lays out techniques like infusion mashing, step infusion, decoction, cereal mashes, and hybrid mash schedules. Get the rundown on adding hops in the boil, first wort hopping, hop bursting, whirlpool and steeping, hopbacks, and dry hopping. Learn the basics of recipe design and how to think about style recipe profiles; know the intensity of your ingredients and what contributes to a balanced recipe and how that might differ between styles—do you know what makes a balanced IPA versus a lambic? Make intelligent substitutions with ingredients you have and become comfortable scaling recipes, accounting for volume losses, mash efficiencies, and differences in hop utilization. The recipes themselves are tried and tested, provided by the author as he has brewed them, including specific advice and sensory profiles, plus insights into the creative process behind each recipe. There are myriad IPAs and everyday styles for easy drinking, such as pale ale, blonde ale, wheat beer, altbier, Kolsch, and brown and amber ales. Classic and modern lager recipes include Vienna, dunkel, Maibock, Oktoberfest, bock, and schwarzbier. Dark beers are plentiful, with dark milds, porters, and stouts, making a nod to both American and classic English versions. Stronger fare is on offer with barleywine, strong ales, and winter warmers; lovers of Belgian beer will also find an eclectic selection of traditional recipes, as well as some saisons and biere de garde. For when the creative juices are really flowing, the author includes a collection of experimental and historical recipes that may not find a place in any set style—pale mild or dubbel American brown ale, anyone?—but are delicious nonetheless.

For more than two decades, homebrewers around the world have turned to Brew Your Own magazine for the best information on making incredible beer at home. Now, for the first time, 300 of BYO’s best clone recipes for recreating favorite commercial beers are coming together in one book. Inside you'll find dozens of IPAs, stouts, and lagers, easily searchable by style. The collection includes both classics and newer recipes from top award-winning American craft breweries including Brooklyn Brewery, Deschutes, Firestone Walker, Hill Farmstead, Jolly Pumpkin, Modern Times, Maine Beer Company, Stone Brewing Co., Surly, Three Floyds, Tröegs, and many more. Classic clone recipes from across Europe are also included. Whether you're looking to brew an exact replica of one of your favorites or get some inspiration from the greats, this book is your new brewday planner.