Books

Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published.

One of the greatest tasks of homebrewing, aside from enjoying your own handcrafted ales and lagers, is combining an array of complementary ingredients to create your own unique beverage. From grains to hops, adjuncts, yeast, and even water, there are innu

A very popular title that reprints regularly, this book contains full instructions for making real draught ale, bottled and keg beers, lagers and stouts from around the world, all at a fraction of the price you would pay in a pub.

Today's beekeepers face unprecedented challenges, a fact that is now front-page news with the spread of "colony collapse disorder." Newly introduced pests like varroa and tracheal mites have made chemical treatment of hives standard practice, but pest res

One of the most exciting and dynamic segments of today’s brewing scene is American-brewed sour beers, with craft brewers and homebrewers alike adapting traditional European techniques to create some of the world’s most distinctive and experimental styles.

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications™ Brewing Elements series, takes the mystery out of water™s role in the brewing p

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen i

Our fermentation crocks provides a specialized, anaerobic fermenting environment.

Making Pure Corn Whiskey: A Professional Guide For Amateur And Micro Distillers, by Ian Smiley.Gives a thorough treatment of the history and the methods of making whiskey, and explains how to make a high-separation fractionating still to distill it with.

A First Course in Cheese

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique an

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

Illustrated manual that explains in simple terms the techniques of proper yeast handling and basic manipulations. This is a must have book if you are planing on culturing your own yeast. The detailed instructions tell you everything you need to know about

Hooch. White lightning. White whiskey. Mountain dew. Moonshine goes by many names. So what is it, really? Technically speaking, "moonshine" refers to untaxed liquor made in an unlicensed still. In the United States, it’s typically corn that’s used to make

When most brewers think of an experimental beer, odd creations come to mind. And sure, in this book you can learn how to brew with ingredients like bacon, chanterelle mushrooms, defatted cacao nibs, and peanut butter powder. However, experimental homebrew

Learn the art of apple cider making with this great read!

Coffee connoisseur? Then this book is for you!

Brewers often call malt the soul of beer. Fourth in the Brewing Elements Series, this guide delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley,

Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing.

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.Discover the compo

From Harvest to Moonshine, by Byron Ford.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. Also covers techniques that many commercial manu

Classic series on individual styles put out by the AHA. Information on history and tecniques along with recipes.

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. Sect