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    Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage. Simple to make and with a wide range of creative flavor additions, hard seltzer is a sparkling alternative for beer lovers looking to give their palate a different experience. 

    Explore recipes, serving suggestions, and even mocktails for using hard seltzer. In this guide, some of the country' s best hard seltzer producers provide recipes and advice for making seltzer for both commercial and home enjoyment.

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    Historical Brewing Techniques: The Lost Art of Farmhouse Brewing

    by Lars Marius Garshol

    This book explores ancient brewing traditions and practices that originated in remote areas of northern Europe, including approaches being revived by today’s craft brewers. Written by Lars Marius Garshol, a Norwegian software engineer who has spent half a decade researching various aspects of brewing at remote farmhouses throughout Scandinavia and the Baltic countries, the book brings readers along for a journey that is equal parts history, cultural anthropology, social science, and travelogue, all through the lens of beer.

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    By: Em Sauter

    Told through wit and humor and 100% color illustrations, Hooray for Craft Beer! is an entertaining and informative journey through the history and world of craft beer. Readers will explore every aspect of beer from the ingredients and brewing process to glassware and how to taste beer, as they embark on a whirlwind trip around the world to discover the origin of favorite beer styles. Hooray for Craft Beer! is a simple, easy-to-read guide to learning featuring delightful illustrations. Yes, craft beer can be whimsical as well as tasty!


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    By: Robert Keifer

    The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution. Individuals who have celiac disease, non-celiac gluten intolerance, or gluten sensitivity (as well as those who simply feel better when they avoid gluten) have historically been unable to enjoy today’s characterful beers. But many other types of grain can be used to brew beer of all styles; such alternative grains greatly expand the options available to beer lovers and brewers who cannot or choose not to ingest gluten, or those who just want to experiment with new and interesting flavors.

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    By: Keith Villa Ph.D.

    Brewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement. Explore the varied history of how the cannabis plant became federally illegal and dive into both historic and current laws on decriminalization and legalization of cannabis in the U.S. Learn about the agriculture and biology of cannabis, unique characteristics of the plant, the similarities between cannabis and hop plants, and what is needed to successfully grow cannabis plants at home (where legal).

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    With over one hundred exciting, inspiring recipes for cooking with beer and fantastic photography, this book will be a collector's dream. Featuring favorite recipes from Craft Beer & Brewing Magazine and their annual Cooking with Beer special issues, this book provides a unique collection of tested recipes from top chefs.

    2016

    Unfiltered Media Group LLC


     

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    Fifty-eight brewing scientists present time-tested solutions in an easy-to-read Q&A format. Includes 120 Cause-and-Effect Fishbone Diagrams to improve process control and product quality. 

    Edited by Peter W Gales

    2007

    American Society of Brewing Chemists

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    Explore the sensation of tart, fruity and refreshing Gose-style beers, popular in Germany centuries ago and experiencing a renaissance today. Follow the development of this lightly sour wheat beer as it grew, then bordered on extinction, before surging into popularity due to the enthusiasm and experimentation of American craft brewers.

    Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. Discover brewing methods from the Middle Ages and learn how to translate them to modern day beer. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best-known craft brewers of our time. This refreshing journey captures the innovation and experimentation that is occurring within the style and help you brew your own Gose-style beers.

    Written by Fal Allen

    2018

    Brewers Publications

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    Learn to brew the best possible beer with less work and the most fun! Simple Homebrewing reduces the complicated steps for making beer and returns brewing to the fundamentals. Explore easy techniques for directing water, malted barley, hops, and yeast (along with a few odd co-stars) to become beer. Pick up tips and tricks for a range of brewing challenges like making water adjustments, working with adjunct ingredients, and brewing wild beers.

    Drew Beechum and Denny Conn will guide you from extract brewing to all-grain batches, explain recipe design and small-batch brewing, and even share ideas on how to make technology work for you. Simple Homebrewing helps you develop a simple, thoughtful brewing process and makes homebrewing more accessible and enjoyable. Even experienced homebrewers can learn from these two famous homebrewers. Simple Homebrewing features fun and expert advice for brewers of all levels.

    By Drew Beechum & Denny Conn

    2019

    Brewers Publications

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    Fully revised and updated, How To Brew: Everything You Need to Know to Brew Great Beer Every Time 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.

    John Palmer adeptly covers the full range of brewing possibilities-accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How To Brew is loaded with valuable information on brewing techniques and recipe formulation.

    This completely revised and updated edition includes:

    More emphasis on the “top five priorities”:

    1. Sanitation. Good sanitation is the most important factor for brewing great beer. Brewing is all about preparing and fermenting a wort to your specification. Good sanitation ensures that your chosen yeast is the only microorganism in the brew.

    2. Fermentation temperature control. After good sanitation, a healthy fermentation is the most important factor for brewing great beer, and good temperature control is key. Yeast living organisms and their activity is controlled by temperature.

    3. Proper yeast management. Good beer needs well-managed yeast. After temperature, the most important factor for managing the fermentation is pitching the proper quality and quantity of yeast. These topics are discussed in chapters 6 and 7.

    4. The boil. The ingredients are cooked during the boil. If the is not cooked right, the beer will not taste right. Yes, you can undercook or overcook your beer. This will be discussed more in chapter 4.

    5. The recipe. The definition of a good recipe is that it has the right proportions of ingredients to provide both complexity and balance of the flavors. A typical recipe will consist of a majority of a pale “base” malt, with additional specialty malts for signature flavors or accents, and enough hops to provide a balance of bitterness, flavor, and aroma to the beer. It is important to realize that a great recipe will not overcome poor brewing techniques and a good recipe does not need to be complicated.

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    Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.  

    Written by Bill Collins

    2014

    Storey Publishing

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    In How to Distill, you'll learn every aspect of home distilling, from the fundamentals to controlling flavor development to packaging.

    Whether you want straightforward information for your first distillation or you’re a home distiller looking to learn more and perfect your craft, you’ve come to the right place. In this book, certified industry expert and knowledgeable home distiller Aaron Hyde lays out the how and why of all the key processes, starting at the mash and fermentation, through distilling, and ending with expert information on aging and blending spirits. You’ll find:

    • An Overview of Distilling and the Process: The fundamentals of distillation, concise distillation theory, still design, distilled products, and ingredients are all covered.
    • Pre-Distillation: Move on to learn about the fermentation process, making your own wash from sugar or cereal mashing grain.
    • Distilling: The main event! A robust section on distilling covers modern distillation techniques, the distillation process, key decisions during distillation, process control, collection, and further distillation runs.
    • Post-Distillation: Work your way through flavor development and control, polishing spirit, the aging process, quality considerations, blending, and packaging considerations.
    • Recipes: Whether you're interested in making bourbon whiskey, scotch whisky, gin, rum, or vodka, you’ll find an easy-to-follow recipe.

    With reliable, tested information throughout, this is the new standard for distilling.

    2022

    Written by: AAron Hydt

    Published by: Harvard Common Press

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