Wild Brews

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

Wild Brews

More Books:

Wild Brews
Language: en
Pages: 315
Authors: Jeff Sparrow
Categories: Cooking
Type: BOOK - Published: 2005-05-25 - Publisher: Brewers Publications

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Wild Brews
Language: en
Pages: 208
Authors: Jaega Wise
Categories: Cooking
Type: BOOK - Published: 2020-08-20 - Publisher: Kyle Books

Wild beers are the sourdough of the beer world, and Jaega Wise, head brewer at East London's Wild Card Brewery, is one of the UK's experts in this unusual and delicious type of beer. In this book she shares her tricks, tips and homebrew recipes, teaching you not only how
The Wildcrafting Brewer
Language: en
Pages: 304
Authors: Pascal Baudar
Categories: Cooking
Type: BOOK - Published: 2018-02-12 - Publisher: Chelsea Green Publishing

Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used
Brew Beer Like a Yeti
Language: en
Pages: 336
Authors: Jereme Zimmerman
Categories: COOKING
Type: BOOK - Published: 2018-09-13 - Publisher: Chelsea Green Publishing

Experimentation, mystery, resourcefulness, and above all, fun--these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate
The New Wildcrafted Cuisine
Language: en
Pages: 432
Authors: Pascal Baudar
Categories: Cooking (Wild foods)
Type: BOOK - Published: 2016-03-24 - Publisher: Chelsea Green Publishing

With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The