Beer and Brewing Books

Create new and unusual homebrewed favorites with recipes guaranteed to work well with home equipment. Enjoy more than 240 beer and ale recipes contributed by brewing suppliers, homebrew clubs, and individual artisans across North America.

“Send us your best”, said Karl F. Lutzen and Mark Stevens, in their appeal for the favorite recipes of homebrewers across North America. Homebrew clubs, brewing suppliers and homebrewers took up the call. Now here it is!

Homebrew Favorites is a nuts and bolts guide to creating unusual brews at home, including:

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.

Aging isn't just for wine. Some of the world's finest beers -- barley wines, stouts, sour beers, and other strong brews -- develop and improve with age, showing richer flavor in two, five, or even fifteen years. Closely examining what's happening in the bottle as beer ages, cellaring enthusiast Patrick Dawson provides everything you need to know to build a beer cellar you will savor for years to come.

Much like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

About the Author
Patrick Dawson has been accredited as a judge through the Beer Judge Certification Program. He travels the United States and Europe collecting beers worthy of aging, and has become a respected voice on the subject. He is the resident beer columnist for the North Denver Tribune, and his works have been published in DRAFT and Zymurgy. His ever-revolving cellar holds hundreds of beer at any given moment. He lives in Denver, Colorado.

Beer has inspired, influenced, and excited human beings for thousands of years! Discover the mysteries of the fermented beverage, revealed at last in this intriguing book of cultural history, poetry, song, little-known facts, and quirky quotes by beer drinkers from Nietzsche to Darwin.

Readers will be astonished to learn the esoteric facts that were discovered such as that in most ancient cultures only women were allowed to brew, and for much of history beer was considered a nourishing alternative to drinking water!

From the Back Cover:

Did you know that...
- The Mayflower abandoned its search for further destinations and landed in Plymouth because they had run out of beer?
- Women in ancient Sumeria dominated the art of brewing and tavern keeping, operating under the protection of Siduri, goddess of the brewery?
- Twenty people literally 'drowned in beer' in 1814 when a vat in a London brewery exploded, creating a tidal wave of beer?
- Alewives in Colonial America brewed a special high-test 'groaning ale' for a mother-to-be to swig while she was in labor?

If you have a backyard, or even a sunny porch or balcony, you can grow your own hops, brewing herbs, and malt grains to enhance the flavor, aroma, and uniqueness of your home-brewed beer - and ensure that you have the freshest, purest, best ingredients possible. Simple instructions from experts Joe and Dennis Fisher guide you through every step of the process, from setting up your first hop trellis to planting and caring for your herbs, harvesting and drying them, malting grain, and brewing more than 25 recipes specifically designed for homegrown ingredients. This fully updated second edition includes a new section featuring color photography of the plants, expanded information on growing hops in small spaces, innovative trellising ideas, an expanded section on malting, new profiles of prominent grower/brewers, and up-to-date information on grain-growing best practices.

Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a 'passionate epicure and talented alchemist', reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world.

Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, The Brewmaster's Table is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves.

Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant.

He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Finally, he suggests beer pairings that will please your tastebuds and blow your mind. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.

Master home brewer Stephen Snyder presents the A to Z guide for producing expert home brewing results every time. Everything there is to know about home brewing is here - how to ferment, condition, bottle or keg, store, serve and savor your homebrews.

Also Included:
- Tips on choosing yeast, malt, hops, specialty grains and additives
- Lists of every type of beer in the world - and how to make them
- Discoveries of supply shops, beer associations and publications
- Master Brewers’ suggestions for improving your beer

Providing easy-to-follow instructions and with the zeal of a true believer, Snyder walks novice brewers through their first simplest batches to more advanced techniques to the ultimate in homebrewing - formulating your own recipes.

Topping it all off is a mind-boggling array of recipes collected from brewmasters around the world. It would take a lifetime to brew them all. For each beer type - from India Pale Ale to the heaviest German Bock, from fruit- and spice-flavored beers and Christmas beers to the blackest chocolate stout - Snyder includes endless variations and professional advice, making this, truly, the only brewing guide you’ll ever need.

Does the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered 'yes' to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy 'geek goods', how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.

It’s finally here—the comprehensive, authoritative book that does for beer what The Wine Bible does for wine. Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate reader- and drinker-friendly guide to all the world’s beers.

No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisse's, milk stouts, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brewing methods, ingredients, labeling, serving, and more as immediate as it is lively.

The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or cut. It’s the book that every beer lover will read with pleasure, and use with even more.

Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.

John Holl, an enthusiast who believes that there's perfect beer for every meal, conducts an exciting tour of delicious food designed to eat with fine craft brews. Thinking beyond standard burgers and nachos, talented brewpub chefs offer pairings such as Pistachio-Crusted Salmon Sandwiches served with a bright hefeweizen, and Curried Pumpkin Chicken Soup paired with - what else? - a pumpkin porter. Craft beer never tasted so good.

Amelia Slayton Loftus shares her expert knowledge in this comprehensive guide that includes everything homebrewers of all levels need to know to brew delicious, organic beer. She covers the why's and how's of organic brewing, things to consider when buying equipment, and everything you need to know about organic ingredients (what makes them different, how to get them, and how to make substitutions). She also offers more than 30 irresistible recipes. You'll learn how to brew sustainably by growing ingredients yourself, recycling water, using solar energy, and achieving zero waste. Loftus also includes information on developing new recipes, tips for honing competition skills, and a tasting guide to different beer styles.

You can brew the best 150 beers in North America! Clone these brews and more without leaving your kitchen. Each recipe comes complete with partial mash, all-extract and all-grain instructions, making this book a must-have for brewers of all abilities.

What's your favorite beer? Enjoy home brews that taste just like the commercial brands you love to drink. Mark and Tess Szamatulski have spent years perfecting 200 recipes for popular ales, lagers and specialty beers, and you can make them all at home. Tested and retested, tasted and retasted, these recipes deliver the flavors you crave.

Magic Hat #9. Ithaca Brown Ale. Moose Drool. Samuel Adams Boston Ale. Try making clones of these and 196 more popular commercial beers! Revised, updated, and expanded, this second edition of CloneBrews contains 50 brand-new recipes, fully updated mashing guidelines, and a food pairing feature that recommends the best foods for every beer.

Other Included Recipes:
- Brooklyn Summer Ale
- Celebrator Doppelbock
- Checker Cab Blonde Ale
- Dogfish Head 60 Minute IPA
- Razor Edge Lager
- Saison Dupont
- Skull Splitter
- Spitfire Premium Kentish Ale
- Tsingtao
- And More!

Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation. Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors - and learn how to avoid them.

Brew Chem 101 Features:
- Nontechnical language and a highly readable style
- Explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems
- A primer on beer tasting and judging

Newly revised and updated, the Homebrewer's Companion is the master-level companion to the world’s bestselling beer making book, The Complete Joy of Homebrewing. In this inviting, easy-to-follow, hands-on guide, Charlie Papazian, the godfather of homebrewing, takes readers beyond the basics of homebrewing. This second edition of the classic volume includes detailed charts and tables, the latest techniques and equipment information, new recipes, and more, including:

- Added details on the art and science of brewing beer
- Up-to-date malt and fermentation charts
- Websites and resources
- Everything you need to know about hops and how to use them
- Expanded information on yeast and microbiological enhancements that can make your beer even better
- A list of beer styles with references
- 55 beer recipes and 10 mead recipes, plus dozens of new recipes
- How to make gluten-free beer
- An expanded glossary of beer characters and a beer evaluation section
- Expert insight and recommendations on beer and food pairings and cooking with beer

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbiers, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

From The Back Cover:
Can you tell a Weissbier from a Belgian? Deepen your appreciation of your favorite brews by learning to identify the scents, colors, and flavors of all the major beer styles. This completely updated second edition of the best-selling classic explores the culture, chemistry, and creativity that make craft beers so wonderfully complex. Randy Mosher delivers expert insights into the science of brewing and tasting, along with expanded sections on serving and pairing, including recipes for beer cocktails.

The ultimate guide to enjoying every pint to the fullest features:
- 10,000 Years of history
- Dozens of distinct styles
- Hundreds of breweries
- 900 Identified flavors

Fully revised and updated, The Complete Joy of Homebrewing is everything you need to know to brew beer at home from start to finish including new recipes, updated charts on hop varieties, secrets to fermentation, beer kit tips, and more - from the master of homebrewing...Charlie Papazian. The Complete Joy of Homebrewing is the essential guide to understanding and making beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow instructions, and the latest advancements in brewing. Master brewer Charlie Papazian also includes the history and lore of beer, the science behind brewing, and tips on how to create your own original ale.

This completely revised and updated edition includes:
- An expanded and updated homebrew recipe chart: How to brew 53 traditional beers
- A Beer Styles chart with easy-to-understand descriptions of key flavor and aroma characters along with homebrew technical data to make your own recipe formulations
- A list of more than 75 beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage
- Expanded charts on 68 hop varieties, descriptions, and uses
- Brand new recipes
- Beer kit tips
- Key information about using and understanding hops
- Five secrets to fermentation
- And much more

For everything there is a season - and beer is no exception. Best-selling author Randy Mosher leads you on a delicious tour of beer-tasting opportunities throughout the year, guiding you through all the best seasonal beer releases and festivals. Discover which beers are best to drink on warm spring afternoons or icy winter nights, and learn to make the most out of Craft Beer Week and Oktoberfest. Fun, fresh, and full of insider information, Beer for All Seasons will have you enjoying the varied delights of your favorite beverage year-round.

From the Back Cover:
Randy Mosher, a nationally recognized authority on beer appreciation, is your companion for a year-long tour of discovery that opens up new tasting options for everything from mowing the lawn - try a Belgian farmhouse beer! - to tucking into the Thanksgiving turkey - a clean blond doppelbock balances that rich meal. Along the way, Mosher highlights beer festivals, suggests holiday gifts, and even outlines a full year of beer-centric travel. The world of beer is broad and varied; explore all the possibilities.

Make your best beer ever! Legendary brewer Dave Miller brings a lifetime of professional experience into your home. With complete plans for a system that requires just 18 square feet and full of small-batch recipes, Brew Like a Pro reveals the secrets of truly great draft- and pub-style brewing. Learn to make classic all-grain beers that stay fresh in kegs for months, eliminating the need for bottling. This clear, concise guide is sure to take your homebrewing to the next level.

From the Back Cover:
Elevate your homebrewed beer to new levels of quality and consistency. Dave Miller has been a homebrewer and a professional brewmaster; he has firsthand knowledge of the inner workings of a pub brewer and a unique understanding of how to adapt pro techniques for home use. Follow Miller's advice on setting up an efficient all-grain home brewer and a draft system for serving fresh, cold beer, and you'll be brewing like a pro in no time - no bottling required!

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.

From the Back Cover:
Learn to make the world's iconic beers with techniques and recipes from the pros. Behind-the-scenes tours of 26 outstanding European and American breweries reveal the processes, equipment, and ingredients that distinguish each style.

Your knowledgeable guide is beer guru Jeff Alworth, who explores such fascinating topics as the old-time Czech brewing traditions behind Pilsner Urquell's winning flavors and how Belgium's rich agricultural history shaped Dupont's celebrated saison. Along the way, you'll learn what makes an Irish stout similar to an English ale, garner insights into the uniquely American love of hoppy beers, and more. And, most valuably, contemporary brewmasters share their secrets to help you create your own versions of these 26 classic beers.