Ben Myers' Best American Beers
Author | : Ben Myers |
Publisher | : Quadrillion Media LLC |
Total Pages | : 420 |
Release | : 1999 |
Genre | : Cooking |
ISBN | : 9781841001371 |
Download Ben Myers' Best American Beers Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Americas Best Beers PDF full book. Access full book title Americas Best Beers.
Author | : Ben Myers |
Publisher | : Quadrillion Media LLC |
Total Pages | : 420 |
Release | : 1999 |
Genre | : Cooking |
ISBN | : 9781841001371 |
Author | : Christopher B. O'Hara |
Publisher | : Three Rivers Press |
Total Pages | : 0 |
Release | : 2006 |
Genre | : Beer |
ISBN | : 9780307238535 |
Classic Beers of the Good Old Days There was a time when one income could support a family, when American-made automobiles were the best on the market, when you could eat a steak without thinking of cholesterol, and when Milwaukee was the beer capital of the world. Back then, you drank beer—not lager, stout, or IPA—just plain old great American beer. The ultimate guide to the classic brews and legendary brands of the past two centuries,Great American Beeris packed with full-color photos of beer memorabilia from the heyday of this country’s beer revolution and brief histories of fifty brands that left their mark on generations of beer drinkers. Infused with fact, lore, and an ample dose of tongue-in-cheek humor,Great American Beerlures you into the America where these legendary beers were born and rose to prominence as regional favorites. If you’re a beer drinker who knows that Schlitz offers “just the kiss of the hops” or who can recite the Budweiser Manifesto by heart, this book’s for you. Test your knowledge of great American beers. 1. Which great American beer is considered “The Champagne of Beers”? 2. Which classic American brew is the “One beer to have when you’re having more than one”? 3. What was the favorite beer of Dennis Hopper’s homicidal Frank Booth character in the cult classicBlue Velvet? The answers to these and other pressing questions about our country’s most timeless brands can only be found in . . .Great American Beer
Author | : Lucy Saunders |
Publisher | : Brewers Publications |
Total Pages | : 242 |
Release | : 2007-09-12 |
Genre | : Cooking |
ISBN | : 0984075658 |
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today's wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today's ales and lagers as flavor components.
Author | : Steve Johnson |
Publisher | : Taylor Trade Publishing |
Total Pages | : 328 |
Release | : 1997-03-01 |
Genre | : Cooking |
ISBN | : 1461661641 |
This book describes and rates more than 375 of the best craft beers, identifies who actually makes them, explains how beer is made, guides you in homebrewing, lists beer festivals, and reveals America's top 25 breweries.
Author | : Maureen Ogle |
Publisher | : HMH |
Total Pages | : 452 |
Release | : 2007-10-08 |
Genre | : Cooking |
ISBN | : 0547536917 |
A “fascinating and well-documented social history” of American beer, from the immigrants who invented it to the upstart microbrewers who revived it (Chicago Tribune). Grab a pint and settle in with AmbitiousBrew, the fascinating, first-ever history of American beer. Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank rum and whiskey; the temperance movement (one activist declared that “the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller”); Prohibition; and the twentieth-century passion for microbrews. Historian Maureen Ogle tells a wonderful tale of the American dream—and the great American brew. “As much a painstakingly researched microcosm of American entrepreneurialism as it is a love letter to the country’s favorite buzz-producing beverage . . . ‘Ambitious Brew’ goes down as brisk and refreshingly as, well, you know.” —New York Post
Author | : Stan Hieronymus |
Publisher | : Brewers Publications |
Total Pages | : 370 |
Release | : 2016-10-07 |
Genre | : Cooking |
ISBN | : 1938469372 |
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.
Author | : Benjamin Myers |
Publisher | : Thunder Bay Press |
Total Pages | : 0 |
Release | : 2001-08 |
Genre | : Beer |
ISBN | : 9781571455680 |
Author | : Michael Tonsmeire |
Publisher | : |
Total Pages | : 0 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9781938469114 |
One of the most exciting and dynamic segments of todays brewing scene is American-brewed sour beers, with craft brewers and home-brewers alike adapting traditional European techniques to create some of the worlds most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the countrys best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey.
Author | : Bill Yenne |
Publisher | : Booksales |
Total Pages | : 214 |
Release | : 1996-09 |
Genre | : Cooking |
ISBN | : 9780785805120 |
Brewing in North America has a long and rich tradition. This volume contains the complete story of its history and renaissance. Includes photographs and examples of contemporary beer labels to complement the text.
Author | : Em Sauter |
Publisher | : SCB Distributors |
Total Pages | : 170 |
Release | : 2020-01-19 |
Genre | : Cooking |
ISBN | : 1944937935 |
t's a great time for America's beer drinkers. Craft beer is more popular than ever, and more breweries are cropping up every day. But you can't tell a pilsner from a bock? An IPA from a witte? Confused by whiskey-like barrel aged beers and crisp, fruity saisons? Are you thirsty, but not sure where to start? Start Here. This book will take you through the main elements that make beer what it is, from malt to hops to water, and introduce you to fantastic brews around the country that highlight the diverse styles and ingredients of the beer world. From where to find it to what glass to put it in, you'll learn everything you need to know (and then some!). Time to get drinking, and remember–Beer is for Everyone!