The Nashville community, with its collective thirst for brews that are more pleasing to their palates, is but a microcosm in this surging universe of bubbly artisan beverages.
The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution.
Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage.
In Scotch Ale, Greg Noonan presents keen insights into yeast, hops, malts, water and brewing conditions that will help you achieve a superior batch of Scotch ale.
A comprehensive look at this once-forgotten beer style, Bock covers the history, style profiles, procedures and recipes of this unique family of beers.
While the term ';session beer' as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Klsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of ';session' culture for beer drinkers for centuries.
Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization.
After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.
A brewing veteran and renowned expert on British beers, Terry Foster has written the only in-depth book on brewing this classic style with modern ingredients and equipment.
Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing.
First created in Munich in 1894, Bavarian Helles is perhaps the most delicate beer imaginable, and must rely on its incredible subtlety to please the palate.
Eric Warner, one of Americas foremost brewers of German beer, unravels the story behind Klsch and shares tried-and-true recipes and brewing techniques.
One of the most exciting and dynamic segments of today's craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer.
One of the most successful and respected homebrewers in America and highest ranking judges in the BJCP, there are few candidates better placed than Gordon Strong to give advice on how to take your homebrew to the next level.
The Brewers Association's Guide to Starting Your Own Brewery distills the wisdom of craft brewing veteran Dick Cantwell into one text that delivers essential industry insight.
Nearly ten years after her husband was killed in a car accident-and three days before the 2003 release of her first edition of this book-Paula Moulton took a risk and enrolled in a ten-month wine management program at Le Cordon Bleu in Paris.
