Brew Like a Monk

Discover what makes the heavenly brews of Belgium so good in this new book by long time Real Beer Page Editor Stan Hieronymus.

Author: Stan Hieronymus

Publisher: Brewers Publications

ISBN: 9780984075638

Category: Cooking

Page: 296

View: 535

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Discover what makes the heavenly brews of Belgium so good in this new book by long time Real Beer Page Editor Stan Hieronymus. In Brew Like a Monk, he details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you feel yourself divinely inspired to brew some of your own, try out the tips and recipes as well!

Modern Homebrew Recipes

Formulation notes: The recipe was based on my brewery visit notes, as well as information from Stan Hieronymus' Brew Like a Monk. The brewery is shooting for 96% attenuation after the Brett is done, and thinks the beer peaks in flavor ...

Author: Gordon Strong

Publisher: Brewers Publications

ISBN: 9781938469176

Category: Cooking

Page: 322

View: 513

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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 profiles for each beer. Strong’s recipes are provided as-brewed, with delicious variations to get the creative juices flowing. Modern Homebrew Recipes is more than a book of recipes; it’s a book that sets brewers on the path to discovering what’s new in the world of homebrewing.

Brew Better Beer

Beer Craft: Six-Packs from Scratch, a Simple Guide to Making Great Beer by William Bostwick and Jessi Rymill Brew Like a Monk: Culture and Craftsmanship in the Belgian Tradition by Stan Hieronymus Brewed Awakening: Behind the Beers and ...

Author: Emma Christensen

Publisher: Ten Speed Press

ISBN: 9781607746324

Category: Cooking

Page: 240

View: 915

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In this colorful homebrewing guide, The Kitchn’s Emma Christensen gives you the keys to the brewery. Start out by mastering the basic styles, like A Very Good IPA and A Very Good Porter, then move on to inspired variations such as Centennial Dry-Hopped Double IPA, Campari IPA, and Smokey Chipotle Porter to discover which flavors, infusions, hops, and yeasts work best with each ale and lager. Want to brew a signature beer with your own personal stamp? Go wild with the “Make It Yours” suggestions and try tossing anything from cherries to chai spices into your brew. This handy manual also dives deep into the mechanics of brewing all-extract, partial-extract, and all-grain brews, and includes a big, beautiful photographic guide to brewing beer so you can see exactly how each step is done. You can brew small 1-gallon batches, perfect for apartment brewers and low-risk experimentation, or brew 5 gallons and have enough to share with all your friends. You’ll also be introduced to up-and-coming beer trends like rye malts, barrel-aging at home, sour beers, gluten-free beers, and Old World beer styles. Filled with inspiring recipes like Riding Lawn Mower Pale Ale, Maple Cider Dubbel, Finnish Juniper Rye Sahti Ale, Figgy Pudding British Barleywine, and Farmers’ Market Gruit, Christensen’s accessible approach will have you brewing better beer in no time.

Homebrew All Stars

Brew Ware by Karl Lutzen: “I loved this book. It helped me figure out how to make everything and identified what things were when I had no clue.” Brewers Association Belgian Series, including Brew Like a Monk, Farmhouse Ales, ...

Author: Drew Beechum

Publisher: Voyageur Press (MN)

ISBN: 9780760349618

Category: Cooking

Page: 224

View: 140

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Shake up your homebrewing routine with the masters. From the mad scientists who brought you Experimental Homebrewing comes an all-new type of brewing book. For the first time, drop by the garage - err, we mean brewery - of 25 of today's most talented homebrewers. Pick their brains about ingredients and equipment, learn their techniques, and of course, try their recipes. Among the brewers in this book, you'll find traditionalists and rule-breakers, gear nerds and the science-obsessed. Start a solera with Mike Tonsmeire, talk temperature control with John Palmer, or tweak your pH with Martin Brungard. Featured brewers also include: Fred Bonjour, Amanda Burkemper, Chris Colby, Kent Fletcher, Joe Formanek, Lars Marius Garshol, Jeff Gladish, Gary Glass, Janis Gross, Mary Izett, Annie Johnson, Brandon Jones, Mike Karnowski, Mike "Tasty" McDole, Marshall Schott, Nathan Smith, Curt Stock, Gordon Strong, Roxanne Westendorf, Keith Yager, and two guys named Denny and Drew. Brewers cover their favorite malts, hops, and yeasts, and recipes include a wide variety of styles, from IPAs and stouts to saisons and lagers. Whether you're looking to become the best brewer ever or simply looking for a new recipe to try this weekend, this book is a home run.

Mastering Homebrew

Most of us feel lucky when we reach 85 percent or so; some processes like “no-sparge” mashing are much lower. ... STAN HIERONYMOUS, author of Brew Like a Monk and Brewing with Wheat TYPICAL GRAVITY CONTRIBUTIONS FORVARIOUS INGREDIENTS ...

Author: Randy Mosher

Publisher: Chronicle Books

ISBN: 9781452124414

Category: Cooking

Page: 384

View: 211

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From globally heralded beer-brewing authority Randy Mosher comes the ultimate guide to the craft for beginners and advanced brewers alike. Featuring plain-speaking, fun-to-read instructions, more than 150 colorful graphics and illustrations of process and technique, and 100 recipes for classic and popular brews, this handbook covers everything any brewer could ever want, from choosing ingredients and equipment to mashing, bottling, tasting, and serving. Mosher simplifies the complexities, inspiring and teaching today's burgeoning new league of home brewers.

Tasting Beer 2nd Edition

BelgianDubbel. Abbey. ORIGIN: Abbeys brewed these in ancient times, but modern abbey styles were created in the past 100 years. ... Author Stan Hieronymous (Brew Like a Monk) reports considerable batch-to-batch variation.

Author: Randy Mosher

Publisher: Storey Publishing

ISBN: 9781612127781

Category: Cooking

Page: 376

View: 267

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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, weissbeirs, 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.

Michigan Breweries

—Stan Hieronymus Author, Brew Like a Monk,. A GUIDE TO THE STATE'S 66 REGIONAL BREWERIES, MICROBREWERIES, AND BREWPUBS. “Beer lovers keen to explore Michigan's rich beer culture will welcome this concise, comprehensive, and entertaining ...

Author: Paul Ruschmann

Publisher: Stackpole Books

ISBN: 9780811732994

Category: Travel

Page: 265

View: 663

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A history of brewing in the state of Michigan is accompanied by information about types of beer produced at each site, tours, food served, and nearby attractions, in a guide to sixty-six breweries and beer pubs throughout the state. Original.

The Beer Bible

It is a strange irony that in a country where church attendance is at record lows, beer brewed at monasteries or associated with them are more popular than ever. ... (Stan Hieronymus writes in Brew Like a Monk that Westvleteren's beers ...

Author: Jeff Alworth

Publisher: Workman Publishing

ISBN: 9780761184980

Category: Cooking

Page: 656

View: 856

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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 weisses, 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.

American Sour Beer

Ingredients · 35% Pilsner malt · 1% Brew Like a Monk caramel · 21% Munich malt (kettle) · 14% English pale ale malt (Maris Otter) · 30 IBUs of East Kent Goldings (120 min.) · 4% aromatic malt · 2 IBUs of Czech Saaz (15 · 4% CaraMunich ...

Author: Michael Tonsmeire

Publisher: Brewers Publications

ISBN: 9781938469138

Category: Cooking

Page: 398

View: 281

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One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

The Brewer s Apprentice

Brew Like a Monk: Trappist, Abbey, and Strong Belgian A/es and How to Brew Them. Boulder, CO: Brewers Publications, 2005. Higgins, Patrick. The Homebrewers' Recipe Guide. New York, NY: Fireside, 1996. Mosher, Randy.

Author: Greg Koch

Publisher: Rockport Publishers

ISBN: 9781592537310

Category: Cooking

Page: 192

View: 200

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Brewing craft and artisanal beer has become a labor of love for enthusiasts and epicures the world over, with new people joining the ranks every year. The Brewer's Apprentice is a behind-the-scenes guide to all aspects of this classic art. However, instead of simply sharing brewing recipes, tasting guides, or buying recommendations as many other books do, our book gives readers unique insights into craft brewing culture, and let the “masters” speak in their own words. In a series of in-depth profiles, the legends, innovators, rising stars of the beer world share their deep reserves of brew knowledge, insider tips, recipes, and more. Inside you'll learn:-Sourcing the best ingredients, brewing “locally” and seasonally-Farm-to-table brewing: hops, barley, wheat, and more-Setting up your homebrewing workshop-Brewing chemistry: how does it all work?-Nontraditional ingredients, extreme brews, and novelty drinks-Meads, lambics, ciders, and other nectars of the gods-Barrel-aging beers