A selection of historic beer recipes from the early 1800's to the 1960's. Every type of beer you can imagine: porter, Stout, IPA, American Ale, American Lager, Dutch Lager, Mild Ale, Danish Lager, IPA, Stout, Strong Ale, Brown Ale and even Dutch Oud Bruin, Bohemian Lager.

Everything Mild - but in hardback form! All you ever wanted to know about Mild and then a whole lot more. And then even more. You'll beg for it to end, eventually. With all the usual fun tables, excessive numbers and random low-quality jokes. The history, the characteristics and even a few historic recipes - a cornucopia of mildness.

An essential bean-to-brew guide for making café-quality coffee at home.

The story of beer and brewing in Britain's former beer capital: London! Thrill to the scale of Thrale. Wonder at Watneys. Cower before Courage. Tremor facing Truman. Balk at Barclay Perkins. Lock with Wenlock. Love Lovibond. You get the drift.

From Mesopotamian brewers seven thousand years ago to microbreweries in 21st century Brooklyn, beer has captivated mankind in countless ways. There’s an undeniable allure to the idea of transforming one’s kitchen into a home brewery, and Brew It! is the simplest, most user-friendly guide available for beginning brewers ready to start beer making today. A complex concoction involving a little chemistry, biology, and physics, beer is essentially a multi-step process of fermentation. This colorful DIY guide demystifies malt, hops, and yeast and will soon be leading readers toward amber mugs of all-grain beer! From brew day to bottle day to game day-- Brew It! guides home brewers from the initial stages of preparing for their first batch to the satisfying suds of a job well done! INSIDE THIS BOOK: A tour of the world’s most alluring brews: the ales of Ireland, the Pilseners of Germany, the stouts of Belgium, and the pale ales of the U.S. Overview of equipment needed, from thermometers and kettles to hydrometers and refractometers The importance of preparation, sanitation, and journal-keeping Understanding beer-making terminology: malt, hops, yeast, wort, sugars, and fermentation The processes of bittering, flavoring , finishing, fermenting, and bottling Brewing with extracts, including fruits, herbs, spices, and chocolate 25 recipes from pale ale and amber ale to porter, stout, and Pilsener Troubleshooting and improving the brew’s flavor, color, and body Appendix of equipment suppliers, calculators, brewing apps, and websites

The 1970s classic that sparked the homebrewing revolution in Vermont Long before Heady Topper or Hill Farmstead, Vermont was already at the forefront of the American beer revolution. In the 1970s, the big-name brews like Bud and Coors ruled the roost, and homebrewed beer was still as illegal as moonshine. But a small group of Vermonters—people like Tim Matson and Lee Anne Dorr—weren't the kind to let a little thing like the law stop them from enjoying their own brews. They shared their concoctions with friends and family and then went a step farther: publishing the first homebrewer's guide since Prohibition and selling it out of the back of their truck. Now, forty years later, that groundbreaking book is back. Featuring a brand-new introduction, Mountain Brew shows you how to produce homemade malt, grow your own hops, and keep away thirsty neighbors who want to steal your hooch. Through recipes and colorful stories from their day, let these Green Mountain boys (and girls) show you how to make better beer than you'd ever find at the local watering hole.

With the help of his buddy, John, Preston scores a gig at the same struggling Tampa microbrewery where John and wunderkind brewer Waldie work. Preston soon replaces Waldie as brewmaster and devises a secret scheme to use the job to pry loose $5 million of his father’s inheritance. His plan appears to hit a snag when, early one morning, Preston discovers a brewery security guard accidentally ground into hamburger by the milling machine. However, Preston’s not going to let this mishap derail things. He calls the one person he knows will help: good, old, dependable, easy-to-guilt, John, who reluctantly caves to Preston’s cover up. Things go fine until cheapskate brewery owner Harry enters the polluted batch of beer in a tasting contest…and it wins! Now Preston must devise a way to keep up the winning streak and get his money amid the scrutiny of more mysterious disappearances. In Trouble Brewing, Paul Abercrombie takes a satirical look at just how far some ambitious microbrewers are willing to go to make a name for themselves and their company. With tongue firmly in cheek, Abercrombie delves deftly into murder, blackmail, and cover ups, all fine ingredients for an award-winning ale, and a great read.