For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! "A solid reference library will take you a long way in the fermentation game.

"Drink" investigates the history of the most Jekyll and Hyde of all fluids--alcohol--and traces humankind's love/hate relationship with it from ancient Egypt to the present day.

Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank ...

Malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. Placing an emphasis on barley as the most used cereal grain, this book offers an up-to-date account of malt manufacture.

Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the ...

A definitive and fresh account of the role of beer in our country’s founding and formative years.

Michael Foley offers the faithful drinker witty and imaginative instruction on the appropriate libations for the seasons, feasts, and saints’ days of the Church year. · A guide to wine, beer, and spirits, including 38 original cocktails ...

Here's the new and updated edition of the bestselling guide to Pennsylvania's 73 breweries and brewpubs.

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.

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology.