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Brewing Local: American-Grown Beer by Stan Hieronymus: Used - Bild 1 von 1
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Brewing Local: American-Grown Beer by Stan Hieronymus: Used

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Publication Date
2016-10-07
Pages
350
ISBN
9781938469275

Über dieses Produkt

Product Identifiers

Publisher
Brewers Publications
ISBN-10
1938469275
ISBN-13
9781938469275
eBay Product ID (ePID)
221576268

Product Key Features

Book Title
Brewing Local : American-Grown Beer
Number of Pages
350 Pages
Language
English
Publication Year
2016
Topic
Specific Ingredients / Natural Foods, Beverages / Alcoholic / Beer
Illustrator
Yes
Genre
Cooking
Author
Stan Hieronymus
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
20.7 Oz
Item Length
8.8 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2016-022746
Reviews
No one writing about beer brings as much insight, detail, or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date. Ostensibly directed at brewers looking to bring a little local flair into their beer (which it delivers, in spades), it accomplishes something more profound. By connecting beer to place and time, Hieronymus reintroduces us to this beverage we think we know so well. It's one of the few books with the capacity to make you think anew about beer.Jeff Alworth, Author of The Beer Bible
Table Of Content
Table of Contents Acknowledgments Foreword Introduction: The Importance of Being Local Part I - Local, Now and Then 1 Beer From a Place 2 Tiswin to Choc 3 King Corn Part II - Where Beer Is Grown 4 Cultivating Beer 5 Foraging for Beer 6 Foraging for Yeast Part III - From Farms, Gardens, Fields, and Woods 7 Grains 8 Trees 9 Plants 10 Roots 11 Mushrooms 12 Chiles Part IV - Brewing Local 13 History + Local = Recipes Le Pamplemousse Enorme 1835 Albany Ale Kentucky Common Your Father's Mustache Indigenous: All-American Chile Corn Lager The Great Pumpkin Ale Rosemary Pumpkin Belgian Ale Sweet Potato Ale D.A.M.'s Bloom BRU Kolsch Our Mother the Meadow Single Tree: Hickory Dead Leaves & Burdock Birch Sap Black Biere de Garde Paw Paw Pecan Porter Cucumber Crush Beet Berliner Weisse Beets, Rhymes, and Life 2015 Hibernal Dichotomous Wee Shroomy Golden Shroomy Dark Old Ale Appendix: Resources Bibliography Index
Synopsis
Explore Local Flavor Using Cultivated and Foraged IngredientsAmericans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. These days they use not only both locally-grown, traditional ingredients, but cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.Endorsements: No one writing about beer brings as much insight, detail, or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date. Ostensibly directed at brewers looking to bring a little local flair into their beer (which it delivers, in spades), it accomplishes something more profound. By connecting beer to place and time, Hieronymus reintroduces us to this beverage we think we know so well. It's one of the few books with the capacity to make you think anew about beer.Jeff Alworth, Author of The Beer BibleYou could be happy just buying it Brewing Local] for the valuable information on a wide range of unusual botanicals and how to use them in beer. But once you start reading, you get swept away on an unexpected journey, ultimately ending up deep inside the minds of people doing some of the most exciting things in beer today.Randy Mosher, Author of Tasting Bee, Beer has never been a stranger to North America. Author Stan Hieronymous explains how before European colonization, Native Americans were making beer from fermented corn, such as the tiswin of the Apache and Pueblo tribes. European colonists new to the continent were keen to use whatever local flavorings were at hand like senna, celandine, chicory, pawpaw, and persimmon. Before barley took hold in the 1700s, early fermentables included corn (maize), wheat bran, and, of course, molasses. Later immigrants to the young United States brought with them German and Czech yeasts and brewing techniques, setting the stage for the ubiquitous Pilsner lagers that came to dominate by the late 1800s. But local circumstances led to novel techniques, like corn and rice adjuncts, or the selection of lager yeasts that could ferment at ale-like temperatures. Despite the emergence of brewing giants with national distribution, "common brewers" continued to make "common beer" for local taverns and pubs. Distinctive American styles arose. Pennsylvania Swankey, Kentucky Common, Choc beer, Albany Ale, and steam beer--now called California common--all distinctive styles born of their place. From its post-war fallow period, the US brewing industry was reignited in the 1980s by the craft beer scene. Follow Stan Hieronymous as he explores the wealth of ingredients available to the locavores and beer aficionados of today. He takes the reader through grains, hops, trees, plants, roots, mushrooms, and chilis--all ingredients that can be locally grown, cultivated, or foraged. The author supplies tips on how to find these as well as dos and don'ts of foraging. He investigates the nascent wild hops movement and initiatives like the Local Yeast Project. Farm breweries are flourishing, with more breweries operating on farms than the US had total breweries fewer than 50 years ago. He gives recipes too, each one showing how novel, local ingredients can be used to add fermentables, flavor, and hop-like bitterness, and how they might be cultivated or gathered in the wild. Armed with this book, brewers in America have never been better equipped to create a beer that captures the essence of its place., Explore Local Flavor Using Cultivated and Foraged Ingredients Brewers are at the forefront of the locavore movement using locally grown, traditional ingredients, and cultivated and foraged flora to produce beers that capture the essence of place or terroir. Brewing Local examines the history of distinctly American beers, visits farm breweries, and ......, Explore Local Flavor Using Cultivated and Foraged Ingredients Brewers are at the forefront of the locavore movement using locally grown, traditional ingredients, and cultivated and foraged flora to produce beers that capture the essence of place or terroir. Brewing Local examines the history of distinctly American beers, visits farm breweries, and goes foraging for plants and yeast. Author Stan Hieronymus introduces brewers and drinkers to how herbs, flowers, plants, trees, and shrubs flavor unique beers.
LC Classification Number
TP577.H547 2016

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