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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 weisse's, 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.

Does the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered 'yes' to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy 'geek goods', how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).

From The Back Cover:
Kombucha! It’s the fermented tea that’s fun to say and good to drink, plus it promotes a healthy gut. Expert brewers Hannah Crum and Alex LaGory reveal how easy, inexpensive, and safe it is to make your own delicious kombucha, with instructions for batch and continuous brewing. They share hundreds of flavoring ideas and recipes for using kombucha and SCOBYs. With history, health benefits, and the science behind this ancient beverage, this book is a must-have whether you’re a beginner or long-time kombucha lover! Includes: in-depth brewing techniques, 268 flavor combinations, recipes for cooking with kombucha, plus smoothies, cocktails, and more.

Master home brewer Stephen Snyder presents the A to Z guide for producing expert home brewing results every time. Everything there is to know about home brewing is here - how to ferment, condition, bottle or keg, store, serve and savor your homebrews.

Also Included:
- Tips on choosing yeast, malt, hops, specialty grains and additives
- Lists of every type of beer in the world - and how to make them
- Discoveries of supply shops, beer associations and publications
- Master Brewers’ suggestions for improving your beer

Providing easy-to-follow instructions and with the zeal of a true believer, Snyder walks novice brewers through their first simplest batches to more advanced techniques to the ultimate in homebrewing - formulating your own recipes.

Topping it all off is a mind-boggling array of recipes collected from brewmasters around the world. It would take a lifetime to brew them all. For each beer type - from India Pale Ale to the heaviest German Bock, from fruit- and spice-flavored beers and Christmas beers to the blackest chocolate stout - Snyder includes endless variations and professional advice, making this, truly, the only brewing guide you’ll ever need.

Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a 'passionate epicure and talented alchemist', reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world.

Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, The Brewmaster's Table is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves.

Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant.

He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Finally, he suggests beer pairings that will please your tastebuds and blow your mind. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.

As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today’s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.

You’ll never think about compost the same way again! Turn the compost bin upside down! The nutritious, organic diet your garden craves is as simple as creating compost heaps right in the garden. Plants and compost live together in labor- and time-saving harmony, producing bright, sweet, juicy vegetables all season long.

Fully revised and updated, The Complete Joy of Homebrewing is everything you need to know to brew beer at home from start to finish including new recipes, updated charts on hop varieties, secrets to fermentation, beer kit tips, and more - from the master of homebrewing...Charlie Papazian. The Complete Joy of Homebrewing is the essential guide to understanding and making beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow instructions, and the latest advancements in brewing. Master brewer Charlie Papazian also includes the history and lore of beer, the science behind brewing, and tips on how to create your own original ale.

This completely revised and updated edition includes:
- An expanded and updated homebrew recipe chart: How to brew 53 traditional beers
- A Beer Styles chart with easy-to-understand descriptions of key flavor and aroma characters along with homebrew technical data to make your own recipe formulations
- A list of more than 75 beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage
- Expanded charts on 68 hop varieties, descriptions, and uses
- Brand new recipes
- Beer kit tips
- Key information about using and understanding hops
- Five secrets to fermentation
- And much more

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.

Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.

From the Back Cover:

You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, goat cheese, and other dairy delights. Simper-than-you-think instructions encourage you to turn your fresh, sweet mill and cream into cultured dairy products and soft, unripened cheeses.

Enjoy your cream, homemade spreads and cheese as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrèes, and desserts, 75 recipes - from Cheese Blintzes to Chocolate Sour Cream Cake - bring out the very best in your dairy creations.

Raise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success.

From The Back Cover:
Few pleasures are more gratifying than pouring a glass of fine wine, admiring its clarity and color, savoring its rich bouquet, raising it to your lips, and knowing that you made it yourself. With this complete guide to home winemaking, such pleasure can be yours with little fuss and lots of fun. The Home Winemaker's Companion will guide you as you progress from making your very first batch of kit wine to mastering advanced techniques for making wine from fresh grapes. Included are Gene Spaziani's tried-and-true recipes for 115 delectable wines…even port and champagne! Making consistently great wine at home is easy; the hardest part is being patient while your wine ages!

Newly revised and updated, the Homebrewer's Companion is the master-level companion to the world’s bestselling beer making book, The Complete Joy of Homebrewing. In this inviting, easy-to-follow, hands-on guide, Charlie Papazian, the godfather of homebrewing, takes readers beyond the basics of homebrewing. This second edition of the classic volume includes detailed charts and tables, the latest techniques and equipment information, new recipes, and more, including:

- Added details on the art and science of brewing beer
- Up-to-date malt and fermentation charts
- Websites and resources
- Everything you need to know about hops and how to use them
- Expanded information on yeast and microbiological enhancements that can make your beer even better
- A list of beer styles with references
- 55 beer recipes and 10 mead recipes, plus dozens of new recipes
- How to make gluten-free beer
- An expanded glossary of beer characters and a beer evaluation section
- Expert insight and recommendations on beer and food pairings and cooking with beer

If you have a backyard, or even a sunny porch or balcony, you can grow your own hops, brewing herbs, and malt grains to enhance the flavor, aroma, and uniqueness of your home-brewed beer - and ensure that you have the freshest, purest, best ingredients possible. Simple instructions from experts Joe and Dennis Fisher guide you through every step of the process, from setting up your first hop trellis to planting and caring for your herbs, harvesting and drying them, malting grain, and brewing more than 25 recipes specifically designed for homegrown ingredients. This fully updated second edition includes a new section featuring color photography of the plants, expanded information on growing hops in small spaces, innovative trellising ideas, an expanded section on malting, new profiles of prominent grower/brewers, and up-to-date information on grain-growing best practices.

Build your own winery! Learn how to set up a home winery and construct all the basic equipment for just a fraction of what commercially manufactured products would cost. Leading you through the entire winemaking process, Steve Hughes includes building plans and step-by-step instructions for making more than 30 essential winemaking tools. From fashioning presses and pumps to the best way to fill and cork bottles, The Homebuilt Winery covers everything you need to know to affordably enjoy delicious, high-quality homemade wine.

From the Back Cover:
Whether you have a cellar stocked with homemade vintages or are a recent convert to the rewards of home winemaking, you are likely to need some new equipment. The Homebuilt Winery provides complete building plans for 43 winemaking projects, pieces that facilitate the entire process of turning grapes into wine - from crushing and destemming to bottling and labeling. Each project includes thorough step-by-step instructions, building diagrams, an illustration of the completed piece, and instructions for use.

A home winemaker and experienced builder himself, Steve Hughes understands every step in the winemaking process and has designed projects that are useful and durable, yet easy to build with only basic carpentry skills and materials. Using his building plans, you can do anything from replacing a few worn pieces to building an entire home winery.

Blending your grandmother’s pickling know-how with today’s internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.

From the Back Cover:
Why limit yourself to cucumbers when pickling out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in this comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved - dills, half-sours, bread and butters - plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.

It doesn't matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.

Beer has inspired, influenced, and excited human beings for thousands of years! Discover the mysteries of the fermented beverage, revealed at last in this intriguing book of cultural history, poetry, song, little-known facts, and quirky quotes by beer drinkers from Nietzsche to Darwin.

Readers will be astonished to learn the esoteric facts that were discovered such as that in most ancient cultures only women were allowed to brew, and for much of history beer was considered a nourishing alternative to drinking water!

From the Back Cover:

Did you know that...
- The Mayflower abandoned its search for further destinations and landed in Plymouth because they had run out of beer?
- Women in ancient Sumeria dominated the art of brewing and tavern keeping, operating under the protection of Siduri, goddess of the brewery?
- Twenty people literally 'drowned in beer' in 1814 when a vat in a London brewery exploded, creating a tidal wave of beer?
- Alewives in Colonial America brewed a special high-test 'groaning ale' for a mother-to-be to swig while she was in labor?

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.

From the Back Cover:
Learn to make the world's iconic beers with techniques and recipes from the pros. Behind-the-scenes tours of 26 outstanding European and American breweries reveal the processes, equipment, and ingredients that distinguish each style.

Your knowledgeable guide is beer guru Jeff Alworth, who explores such fascinating topics as the old-time Czech brewing traditions behind Pilsner Urquell's winning flavors and how Belgium's rich agricultural history shaped Dupont's celebrated saison. Along the way, you'll learn what makes an Irish stout similar to an English ale, garner insights into the uniquely American love of hoppy beers, and more. And, most valuably, contemporary brewmasters share their secrets to help you create your own versions of these 26 classic beers.

Barbara Ellis provides expert answers for all of your toughest vegetable-growing questions. Designed to be used as an in-the-garden reference, this sturdy little volume is packed with helpful information on everything from planning a garden and sowing seeds to battling pests and harvesting organic crops. With clever tricks to cut down on weed growth, secrets for maximizing production in confined growing spaces, and fail-safe watering guidelines, you’ll have the know-how and inspiration to grow your most abundant vegetable garden ever.

From The Back Cover:
Know more, grow more! Do you ever wish you had a master gardener right next door? Now you do, with this little reference that delivers big vegetable truths to all your questions:
- What are the easiest vegetable crops to grow?
- How soon can I plant my peas in spring? How can I grow almost all my own food?
- Can I grow vegetables in containers? Is there any way to make weeding go faster?
- What can I put in my compost piles?
- How can I keep birds from eating my crops?

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.

From the Back Cover:
Start with more than 50 recipes for bitters, garnishes, syrups, infusions, and juices using plants readily found in backyards, farmers' markets, and along roadside fields. Bottle up the goodness of fresh berries, fruit, flowers, leaves, roots, and seeds; then delight in their flavors all year by incorporating your wildcrafted components into 45 surprising and delicious cocktails.

Like a lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil’s information comes directly through primary research; for this second edition she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed—and, because of the author’s unique voice, always entertained: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.”

Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne's bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel's effect on flavor. Sherry, the world's most misunderstood and underappreciated wine. How to match wine with food - and mood

Plus everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

Uncork all the answers! Alison Crowe, WineMaker magazine’s popular ‘Wine Wizard’, supplies practical, easy-to-follow answers to every question and problem that stands between you and your perfect vintage - from choosing the raw ingredients to fully understanding the mysteries of fermentation. Smooth and well-balanced, this broad range of wine making solutions will satisfy the most inquisitive vintner.

Here are just a few of the questions that you will find answers to:

- What could cause a bitter or tart taste in a cherry wine?
- What are the guidelines for aging and storing country fruit or vegetable wines?
- How are egg whites used as a fining agent?
- Is it possible to add too much yeast?