The Lost Handbook Of Artisanal Brewing
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| Author | : Patrick Dawson |
| Publisher | : Storey Publishing |
| Total Pages | : 193 |
| Release | : 2016-05-03 |
| Genre | : Cooking |
| ISBN | : 161212531X |
Does the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered “yes” to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy “geek goods,” how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.
| Author | : George Moore |
| Publisher | : |
| Total Pages | : 496 |
| Release | : 1861 |
| Genre | : |
| ISBN | : |
| Author | : Don Pablo |
| Publisher | : |
| Total Pages | : 118 |
| Release | : 2021-03 |
| Genre | : |
| ISBN | : 9781802240016 |
"55% OFF for Bookstores! Discounted Retail Price NOW!!" Are your customers looking for a detailed guide to creating top-quality homemade wines, beers, meads and ciders from scratch and blow their friend's mind? Do you want to make sure that by buying just one book they will come back to buy again and again? Then, You Need this Book in Your Library and... Your Customers Will Never Stop to Use and Gift It! ? - WHY THIS BOOK CAN HELP YOUR CUSTOMERS Wine began with a grape. Beer emerged from a small playful hop and meads from one apple slice, bourbon from corn, rum from sugarcane. Thirsty yet? This smart guide explores the dizzying array of herbs, trees, flowers and fruits that humans have, through ingenuity, inspiration and sheer desperation, contrived to transform into alcohol over the centuries. Your customers will find: The bullet-proof method and techniques to brew beer, wine, cider and much more The 3 things your customer needs to know to make the perfect drinks for every occasion and situation High-quality pictures and idiot-proof instructions Tips and tricks on a budget This fascinating concoction of biology, history, chemistry, and etymology will make your customer the most popular guest at any cocktail party. Are you ready to leave a permanent imprint on the lives of your clients and their family? Click the "BUY NOW" Button, Buy THOUSANDS of Copies and Let Your Customers Rob Your Library!!
| Author | : Britta Folmer |
| Publisher | : Academic Press |
| Total Pages | : 558 |
| Release | : 2016-12-16 |
| Genre | : Technology & Engineering |
| ISBN | : 0128035587 |
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
| Author | : Venkatesh Shankar |
| Publisher | : Edward Elgar Publishing |
| Total Pages | : 529 |
| Release | : 2012 |
| Genre | : Business & Economics |
| ISBN | : 1781005222 |
This authoritative, comprehensive, and accessible volume by leading global experts provides a broad overview of marketing strategy issues and questions, including its evolution, competitor analysis, customer management, resource allocation, dynamics, branding, advertising, multichannel management, digital marketing and financial aspects of marketing. The Handbook comprises seven broad topics. Part I focuses on the conceptual and organizational aspects of marketing strategy while Part II deals with understanding competition. Customers and customer-based strategy, marketing strategy decisions, and branding and brand strategies are covered in the next three parts while Part VI looks at marketing strategy dynamics. The final part discusses the impact of marketing strategy on performance variables such as sales, market share, shareholder value and stakeholder value. All of the chapters in this Handbook offer in-depth analyses of research developments, provide frameworks for analyzing key issues, and highlight important unresolved problems in marketing strategy. Collectively, they provide a deep understanding of and key insights into the foundations, antecedents and consequences of marketing strategy. This compendium is an essential resource guide for researchers, doctoral students, practitioners, and consultants in the field of marketing strategy.
| Author | : Kelly Kfm Meyer |
| Publisher | : |
| Total Pages | : 232 |
| Release | : 2021-08-02 |
| Genre | : |
| ISBN | : |
After 10 years owning and managing a brewery, I've learned some things. Namely that if I wanted to make any money I should have stayed in the fitness business. This book will teach you the right way to start and operate a brewery by pulling back the curtain on all the wrong things I did when I founded my small, family-run brewery, The New Braunfels Brewing Company, back in 2012. It's a bit of a "How To" in reverse. My 10 mistakes will walk you through recipe design, equipment selection, distributor relations, and even how to deal with online beer reviews. The final chapter is how to manage your cash flow, which might be the most important lesson you can learn. I truly want you to be successful in your business and have all the fun. But buckle up because you've got a lot of preparation and planning to do if you ever hope to make that happen. The lessons you'll learn will help you in any business but I wrote it for brewery-folk. There are formulas, bad jokes and real-world examples that will show you where all the landmines are and how to avoid them. I'll probably make you laugh, I'll likely make you mad and I hope I don't make you cry. But if you read my book I will definitely make you better equipped to open any business, but especially your own brewery. "How Not To Start A Damn Brewery is a must read for anyone looking to open a damn brewery. Kelly's authentic, creative and unorthodox style of brewing beer is reflected in his writing, snowflakes be warned. You will laugh, you might be offended, but at the end of it, you will have learned tricks of the trade from one of the best damn brewery owners around." Matt Smart - Sales Manager, Bluebonnet Distributing "Kelly offers a sincere take on what it is like navigating the ups and downs of today's beer market in the US. While Kelly and I express ourselves in different ways, there is no mistaking his concern for the current state of how things are done as well as enlightening the new brewery owner to the lessons learned from his mistakes. His candor and willingness to share an unedited version of his life in the industry is refreshing and rare." Seth Weatherly - 5 Stones Artisan Brewery "Would-be brewers will save themselves a lot of tears and bad beers if they give this book a read. Experienced pros will get a laugh because they made the same damn mistakes. And any beer drinker will enjoy this authentic and fun inside look at what it takes to put a beer in your glass." Don Russell Creator & Chief Beer Drinker at Joe Sixpack's Philly Beer World
| Author | : Peter Bane |
| Publisher | : New Society Publishers |
| Total Pages | : 499 |
| Release | : 2012-06-01 |
| Genre | : House & Home |
| ISBN | : 1550924850 |
Permanent agriculture - abundance by design "The wealth of practical knowledge in The Permaculture Handbook is a welcome addition to North America's canon of books on permaculture design, and will serve other regions as well. Peter Bane's broad and well-tested experience in ecological living will guide homeowners, gardeners, and small farmers toward designing and living in lushly productive and harmonious landscapes." ― Toby Hemenway, author of Gaia's Garden: A Guide to Home-Scale Permaculture The Permaculture Handbook is a step-by-step, beautifully illustrated guide to creating resilient and prosperous households and neighborhoods, complemented by extensive case studies of three successful farmsteads and market gardens. This comprehensive manual casts garden farming as both an economic opportunity and a strategy for living well with less money. It shows how, by mimicking the intelligence of nature and applying appropriate technologies such as solar and environmental design, permaculture can: Create an abundance of fresh, nourishing local produce Reduce dependence on expensive, polluting fossil fuels Drought-proof our cities and countryside Convert waste into wealth Permaculture is about working with the earth and with each other to repair the damage of industrial overreach and to enrich the living world that sustains us. The Permaculture Handbook is the definitive, practical North American guide to this revolutionary practice, and is a must-read for anyone concerned about creating food security, resilience and a legacy of abundance rather than depletion.
| Author | : Alan J. Buglass |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1207 |
| Release | : 2011-01-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0470976659 |
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
| Author | : Lars Marius Garshol |
| Publisher | : Brewers Publications |
| Total Pages | : 426 |
| Release | : 2020-04-30 |
| Genre | : History |
| ISBN | : 1938469615 |
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
| Author | : Fidel Toldrá |
| Publisher | : John Wiley & Sons |
| Total Pages | : 532 |
| Release | : 2014-12-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1118522699 |
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
