<p>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. </p><p></p><p>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 ta
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Discusses the wit and weizen of wheat beers. This title includes details and recipes for the most curious brewer, and answers to compelling questions such as why is my beer cloudy and with or without lemon.
kr 137.00
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<p>It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry''s enthusiasm for hop-forward beer. The history of...
kr 137.00
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Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge...
kr 899.00
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Whilst the central government in Britain has often supported increases in local government size, the book argues that this has been detrimental, and has caused the erosion of distinctive community identities that were previously represented by local authorities...
kr 449.00
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