Machine derived contents note: Radical Brewing: -- Recipes, Tales, and World-Altering Meditations in a Glass -- Table of Contents: -- Introduction: Changing the World a Glass at a Time -- Chapter 1: An Embellished History of Beer -- Chapter 2: What is This Thing Called Beer? -- What Makes a Beer? -- Body and Texture -- Beer Flavor -- Elements of Aroma -- Units of Measurement -- The Fine Art of drinking Beer -- Chapter 3: An Overview of Brewing -- Why Homebrew? -- The Brewing Process in a Nutshell -- Stuff -- Your First Radical Brew -- Extract Plus Mini-Mash -- How Not to Screw It Up -- Extract vs. Mashing -- Mashing Made Easy -- Mashing Made Difficult -- The Beer's OK. Now What? -- Chapter 4: Basic Ingredients -- The Beautiful Flavor of Malt -- More Hops! -- Is it or is it Not the Water? -- Godisgood: The Mystery of Yeast -- Chapter 5: How to Build a Beer -- A Word About Style -- It's Art, I Tell You: Putting a Recipe Together -- Cypherin' -- It's All About Process -- Fermenting and Conditioning -- Recipe Sheets -- Chapter 6: Is it Any Good? -- The Basics of Critical Tasting -- A Dirty Dozen of Off-Flavors -- Chapter 7: Basic Drinkers -- Extraordinary Ordinaries: British Bitter -- Not So Dumb Blondes -- A Flash of Brilliance: British Summer Ale -- A Sparkle in Your Ale -- Kick-Ass IPAs -- Brown is Beautiful -- Intire Butt: Porter -- Twelve Ways to Improve a Stout -- Chapter 8: Lager On! -- A Perfect Pilsner -- Decoctions : Are They Worth the Bother? -- Munich Dunkel -- Almost Porter : German Schwarzbier -- Alternate Bocks -- Chapter 9: Belgians are Easy -- Belgian Pale Ales -- Brews of Beelzebub : Belgian Strong Pale Ales -- Saison: Beer of Heavenly Balance -- Three Times the Fun - Abbey-Style Beers -- Chapter 10: Big Honkin' Brews -- Strong Ale Styles -- Techniques: Big Wort, Big Hops, Big Yeast -- English October Beer -- English Doble-Doble -- Tripels and Quads -- Chapter 11: Beyond Barley -- Sticky Stuff and How to Deal With it -- Classic Weizen -- Getting the Most From Unmalted Grains -- A Smattering of Adjunct Recipes -- Chapter 12: Hops Are Just Another Herb, Mon -- Spice Techniques -- Herbs and Spices for Brewing -- Wassail: Twelve Beers of Christmas -- Chapter 13: Tooting your Fruit -- Fruits for Brewing -- Oranges and Other Citrus -- Techniques for Brewing With Fruit -- Drink Your Vegetables -- Shrooms, Man! -- Chapter 14: Bent Beers -- Taking Liberties with Styles -- Only in Homebrew -- Smokin: Beers, That is -- Sugar, Sugar -- Radical Techniques -- Chapter 15: Spooky Belgium -- A Perfectly White Beer -- Oud Bruin: Flanders Sour Brown -- Stalking the Wild Yeast -- Chapter 16: Rolling Your Own -- Going Organic -- Malting Barley -- Roasting Malt -- Growing Hops -- The Yeast Hunter -- Chapter 17: Forward into the Past -- Very Ancient Beers -- The Age of Gruit -- Ales & Beers of Jolly Old England -- Scandinavian Farmhouse Brews -- Outlaw Ales of Northern Germany -- The Horrors of Colonial Ales -- Researching -- Resources -- Chapter 18: Save the Bees! -- Honey in Your Beer -- Bragot and Beyond -- Mead, Glorious Mead -- Chapter 19: Don't Try This Alone -- The Glory of Brew Clubs -- Big Barrels O' Beer -- Stone Beer -- Famous Get-Togethers -- Not Just Beer Drinking: Beer Tasting -- You Can Take it With You -- Brewing in the Wild -- Chapter 20: Building a Buckapound Brewery -- Some Generalities -- The Difference Between Stuff and Junk -- A Few Tips on Stainless Steel -- Automation -- The Buckapound Brewery -- Chapter 21: Beer & Food -- What Goes With That? -- Cooking With Beer -- Cooking With Beer Ingredients -- Chapter 22: What's Next? -- Perfecting Your Game -- Spreading the Gospel -- Going Pro: So You Want to Wear the Rubber Boots -- Appendix -- Weights and Measures -- Sources for Stuff -- Brewing Organizations.