Books

If you're looking for another stodgy, holier-than-thou "connoisseur's" book, you've come to the wrong place. The Big Book o' Beer celebrates the wide world of beer in all its shameless glory -- from the highbrow to the Lowenbrau, from trendy Belgian microbrews to the famous "old man bars" of Las Vegas.

This book has brought out from the closet the modern day methods of producing Moonshine without the many side effects and hangovers associated with it by reputation. Covers techiques that many commercial manufacturers use today.

Book that covers the making of 50 different cheeses that you can make in your own kitchen.
Great pictures and easy to follow.
Author: Tim Smith

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

Considered the father of all lagers, continental pilsener changed the course of brewing around the world. Noted author and brewer David Miller examines each country's version of pilsener, including ingredients and brewing stages.

Brewing veteran and expert of British beers, Terry Foster offers an in-depth look at this classic style of brewing with modern ingredients and equipment. He reviews the history of George Washington's favourite beer and demonstrates how to create this rich, full-bodied ale for your own enjoyment.

Eric Warner draws on his years of personal experience as a brewer to profile the history, tradition, and brewing techniques of German wheat beer.

A comprehensive look at this once-forgotten beer style, Bock covers the history, style profiles, procedures and recipes of this unique family of beers.

In Stout, Michael Lewis, Ph.D, traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today’s beer world. Lewis covers the style completely—from history and commercial examples to recipes for home and professional brewing.

Altbier is considered Germany’s oldest and most famous beer style. This book explains how monks and nuns brewed it in Düsseldorf centuries ago, and how to brew one today. Altbier covers brewing processes, flavor profile, recipes and much more.

No longer are mild ales confined to the small towns of England. Once a designation for an entire class of beers, mild ale now refers to a beer style some describe as the “elixir of life for the salt of the earth.”

Never before has the evolution of pale ale been so thoroughly explored. Terry Foster pays proper homage to this distinctive ale, and the substyles it has spawned.