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 making wines and juices at home, Polish language
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.
Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
Raise a glass to vintage beer! Treat yourself to a tour through time with this historical collection of beer recipes from 1800 to 1965. Within these pages, you'll discover timeless recipes, along with drink profiles, and tales of how these tasty brews became a part of the evolution of beer.
Written by a home-brewing authority, this guide includes detailed instructions for both novice and more advanced home brewers, as well as comprehensive recipes for recreating some of Britain's best-loved beers at home.