Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. In a very readable fashion, this book provides a comprehensive overview of malt, from the field through the malting process.
One of the most exciting and dynamic segments of today’s brewing scene is American-brewed sour beers, with craft brewers and homebrewers alike adapting traditional European techniques to create some of the world’s most distinctive and experimental styles.
Book about distillation, Polish language
Book about making wine at home, in Polish language
In Craft Beer for the Homebrewer, beer writer and certified cicerone (think sommelier for beer) Michael Agnew merges the passions of consumption and creation into one definitive guidebook, designed for the craft beer lover who also happens to be a homebrew enthusiast.
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
This English language book provides you with plenty of information about the Walloon ‘saison’ beers and the French ‘bière de garde’ beers. Also specialties like, e.g. ‘grisette’, ‘bière de mars’ and ‘bière de Noel’ are discussed. Discover how to brew these tasty, often spicy and fruity ales. 198 pages.
This Polish language book about craft beers in Poland