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The fun and friendly guide to all things beer Beer has always been one of the world's most popular beverages; but recently, people have embraced the rich complexities of beer's many varieties. Now, with Beer For Dummies you can quickly and enjoyably educate your palate—from recognizing the characteristics of ales, lagers, and other beer styles to understanding how to taste and evaluate beer. The author, a beer connoisseur, shares his own expertise on this subject, revealing his picks for the best beer festivals, tastings, and events around the world as well as his simple tips for pouring, storing, and drinking beer like an expert brewmeister. New coverage on the various styles of beer found around the world including: real ale, barrel aged/wood aged beer, organic brews, and extreme beer Updated profiles on the flavor and body of each beer, explaining why beers taste the way they do, as well as their strengths and ideal serving temperatures How to spot the best beers by looking at the bottle, label, and a properly poured beer in its ideal glass The essentials on beer-and-food pairings and the best ways to introduce beer into your cooking repertoire From information on ingredients like hops, malt, and barley to the differences between lagers and ales, this friendly guide gives you all the information you need to select and appreciate your next brew.
Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.
Become fluent in the universal language of beer Beer For Dummies is your companion as you explore the wide world of the third most-consumed beverage globally. Learn to recognize the characteristics of ales, lagers, and other beer styles. Perfect beer-and-food pairings. And embark on the ultimate beer tour, Dummies-style! Whether you're a beer novice or a brewery regular, there’s always something new to learn. We’ll help you pick the right beer for any occasion, understand why beers taste the way they do, and give you a handy reference to their strengths and ideal serving temperatures. This updated edition takes you a journey around the world of new beers—hazy-juicy in the U.S., Italian grape ale, Brazilian Catarina sour. You’ll also get up to date on the latest beer review apps and how the internet is shaping and reshaping beerdom. Cheers! Make an informed choice when selecting a beer and pairing with food Learn the fascinating process of brewing the different types of beer Discover world beer culture and new beer innovations Heighten your enjoyment of the subtleties of craft beer This book is an excellent resource for aiding your understanding, purchasing, drinking, and enjoyment of beer.
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
You are invited to join in appreciating this family of noble beverages, step-by-step, flavor-by-flavor Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!
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. American craft brewers have always exhibited a sense of community and collegiality but the success of the industry is embodied by the production of consistently high-quality beer at community-oriented breweries. This book is an indispensable resource for aspiring brewery owners to turn that vision into reality. At every level, brewing is about careful planning and execution of processes. The author shows that this is no different when starting a brewery. Cantwell walks the reader through initial planning, from site selection, size, staffing levels, your brewery concept, and dealing with delays, to business planning and raising capital. Regulatory and legal issues are discussed—not least a brewery's obligations to the inland revenue service—along with strategies essential for starting and growing your operation, such as production and sales planning and brewery expansion either on site or opening new locations. The author includes several example business plans that are explored in detail, and peppers the book with his own personal and hard-won insights on everything from guerilla marketing to applying epoxy resin flooring. Within this big picture, the author weaves in critical aspects like brand identity, marketing, quality assurance, and distribution, not to mention details like equipment options, securing ingredients, and installing flooring and drainage that will stand up to the demands of a busy brewery. Finally, once your brewery opens its doors, the process of brewing needs to continue smoothly. You need to plan and adapt your brand portfolio, operate sustainably, dispose of wastewater correctly, and package and present your product in a way that will appeal to customers. Craft breweries pride themselves on conscientious operation, maintaining the safety of their staff and operating responsibly within their community, all the while being profitable. From concept to operation, this book gets you on the right track to succeed in one of today's most dynamic industries.
Get the skinny on your morning joe Do you swear by your morning jolt of caffeine but are hard-pressed to tell a siphon from a slow dripper? No problem: just order a fresh copy of Coffee For Dummies for a smooth blend of fun facts and practical advice to give an extra shot of flavor to your appreciation of the second-most valuable commodity on planet Earth—and filter out all that excess grind in your knowledge. This warm and welcoming serving from passionate coffee guru Major Cohen—a Specialty Coffee Association certified instructor, and now retired highly respected former Starbucks coffee educator and program manager—takes you on a rocket-fueled journey from the origins of the liquid bean’s popularity to best ways to prepare and enjoy coffee in your own home. You'll learn how to evaluate the advantages of different coffee styles and makers, and how even the smallest detail—varietal, roast type, texture—can influence how good that cupped lightning tastes on your tongue. Evaluate different roasts or brews Navigate menus for the best deals Learn how to speak “coffee” and order your half-cap-low-fat-no-sugar-add-whip with confidence Save money with the best store apps Meet some of the unknown pioneers of coffee that have made our coffee world of today See how you might think bigger about your coffee spend changing the world The average American spends over $1000 on their daily brain juice every year: why not hire Coffee For Dummies as your personal barista and get more for your money—and from each invigorating sip.
A guide for women football fans explains each component of the game of football, describes the role of each position player, outlines common plays, and provides descriptions of some of the most memorable moments in NFL history.
“Forget every diet you’ve ever considered, because this one is the best one ever!” – Shepard Smith, Fox News Anchor My diet can beat up your diet. I’m not kidding. After one month of nothing but beer and sausage, I lost 14 pounds and cut my cholesterol in half. I did it without powders or pills, without blending food into sludge, and without getting divorced. I did it by drinking carb-loaded, gluten-filled, and alcohol-containing quality craft beer. I did it by eating fat-filled, chemically-injected, and highly-processed meat tubes of glorious sausage. And all under a doctor’s supervision. Why did something that should be bad turn out to be so good? Here’s the nasty truth about fad diets: The science behind them is questionable, if not pure crap. But that doesn’t stop popular opinion, the news media, or quasi-celebrities from climbing on board the latest trend. As a result, an entire generation has been conditioned to think this food is good for you and that food is bad for you. It may make for an interesting talk show, but your stomach and a few billion years of evolution aren’t watching. Like all living creatures, our bodies are designed to break down food into proteins, amino acids, and trace minerals — and use them. We get into trouble when we overload that system, shoving more food down the pipe than the system can handle. My doctor and I started with the proposition that, in moderation, you could eat just about anything and lose weight. We were right, but we made some unexpected discoveries along the way. Follow along as patient and physician walk you through this tasty — and a little buzzy — month-long journey to better health. “My new hero!” – Shmonty, 93.3 KDKB Morning Show Host
Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.