by
Own, Brew Your.
Call Number
641.87300000000005
Publication Date
2022
Summary
In this updated, beginner-friendly guide from Brew Your Own, you'll find the best homebrew techniques, tips, and new recipes.
Format:
Electronic Resources
Relevance:
0.0516
by
Caruso, Giuseppe.
Call Number
663.42
Publication Date
2022
Summary
This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species.
Format:
Electronic Resources
Relevance:
0.0617
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3.
by
Nurin, Tara.
Call Number
663.42082
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0590
by
Parkes, John.
Call Number
641.87300000000005
Publication Date
2021
Summary
Everything you need to know to brew a variety of beers at home, from the equipment and techniques to inside secrets from a professional brewer.
Format:
Electronic Resources
Relevance:
0.0918
by
Basarová, Gabriela.
Call Number
663.3
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0676
by
Alworth, Jeff.
Call Number
663.3
Publication Date
2017
Summary
From an award-winning beer author comes this fascinating tour of the historical brewing techniques and traditions behind 26 of the world's classic styles. Modern brewers offer homebrewing recipes for the time-tested beers.
Format:
Electronic Resources
Relevance:
0.0516
by
Morton, James.
Call Number
663.3
Publication Date
2016
Summary
Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process.
Format:
Electronic Resources
Relevance:
0.0686
by
Pires, Eduardo.
Call Number
663.3
Publication Date
2015
Summary
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.
Format:
Electronic Resources
Relevance:
0.0800
by
Strong, Gordon.
Call Number
663.42
Publication Date
2015
Summary
Craft beer is about innovation, discovery and interpretation. Homebrewing is about all that and more! As the beer scene evolves, so do the beer styles we know and love. In Modern Homebrew Recipes, Grandmaster Beer Judge and author Gordon Strong takes you on a guided journey of brewing discovery that includes information about some of the latest BJCP style changes. Following a primer on specific mashing and hopping techniques, recipe formulation fundamentals and how to adapt recipes to your system, Strong shares more than 100 distinctive recipes.Strong also provides specific advice and sensory
Format:
Electronic Resources
Relevance:
0.0718
by
Spellmeyer, Erik.
Call Number
641.873
Publication Date
2014
Summary
Brew It Yourself outlines the key methodologies for the two most common home brewing techniques: extract and all-grain brewing. Erik Spellmeyer provides professional advice on how to get started, introducing readers to the industry jargon and terminology, while giving clear instruction on the formalities of home brewing. The guide then encourages the reader to take what they learned and use that knowledge to create their own recipes and experiment on their ideas. Equipped with illustrations, images, a glossary, photographs, and step-by-step assembly instructions for building your own equipment
Format:
Electronic Resources
Relevance:
0.0707
by
Schmidhausler, Gretchen.
Call Number
641.873
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0918
by
Coutts, Ian.
Call Number
641.23
Publication Date
2014
Summary
The perfect keg. Filled with perfect beer. A symphony of flavors in the mouth. The right blend of sweet and bitter. The fluid in that keg represents a year's work. Actually brewing it took a few weeks. But to make it truly the perfect keg, Ian Coutts had to go right back to fundamentals. This beer didn't start with a beer-making kit, which is what most homebrewers use. And it didn't rely on pre-roasted industrial malt, which is how commercial brewers big and small do it. Coutts made his own malt, aerating wet barley with an aquarium bubbler and blasting it with a hair dryer. Of course, to do t
Format:
Electronic Resources
Relevance:
0.0590
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