Phoenix's brewing history dates back to the mid-1800s, when small breweries had to contend with brackish water, searing desert heat and no refrigeration. By the time Prohibition arrived, the state's breweries were tapped out. It wasn't until the 1930s that Arizona Brewing Company left the first indelible mark on the Copper State's thirst. When its last call came, a new force called Four Peaks rose from the ashes as majestically as the mountains for which it is named. Author Dave Clark guides you from the area's beer icons of yesterday to the rapidly evolving brewing scene of today. Discover and appreciate Phoenix beer, from the classic, clean pilsner from Helton Brewing that rivals Germany's best to Fate's local taste of the Southwest, Hatch Chile Gatos.

“Sergeant... there is a brewery here!” shouted Private Lutje into the tent of his commanding officer. His regiment had just set up camp outside of Tucson. It was spring. The year was 1866. And the good private had reason to be shocked. How could anyone brew beer in the desert? The water was alkaline (when it was fit to drink at all), grains were scarce, bottles were in short supply, and refrigeration was nearly non-existent. But human ingenuity cannot be overestimated, especially when it comes to creating alcoholic beverages. Since 1864, the state’s breweries have had a history as colorful as the state. With an eye like a historian, the good taste of a connoisseur, and the tenacity of a dedicated collector, author Ed Sipos serves up beer history with gusto. Brewing Arizona is the first book of Arizona beer. It includes every brewery known to have operated in the state, from the first to the latest, from crude brews to craft brews, from mass beer to microbrews. This eye-opening chronicle is encyclopedic in scope but smooth in its delivery. Like a fine beer, the contents are deep and rich, with a little froth on top. With more than 250 photographs—200 in full color—Brewing Arizona is as beautiful as it is tasty. So put up your feet, grab a cold one, and sip to your heart’s delight.

Buffalo's appreciation for a frosty pint stretches back more than a century before anyone enjoyed a cold one with a basket of wings. By the middle of the 1800s, the industrial hub counted malt and beer among its most vital and satisfying products. Operations like Simon Pure Beer, Iroquois Beverage and the Magnus Beck Brewing Company brought Buffalo's world-class ales to the rest of the country. Prohibition saw a thriving business in black market hooch, though it all but killed the city's historic breweries. A few survivors struggled to recover. Today, a new batch of breweries like Community Beer Works and Big Ditch Brewing Company are crafting a beer revolution in the Queen City. Historian Michael Rizzo and brewer Ethan Cox explore the sudsy story of Buffalo beer.

t's a great time for America's beer drinkers. Craft beer is more popular than ever, and more breweries are cropping up every day. But you can't tell a pilsner from a bock? An IPA from a witte? Confused by whiskey-like barrel aged beers and crisp, fruity saisons? Are you thirsty, but not sure where to start? Start Here. This book will take you through the main elements that make beer what it is, from malt to hops to water, and introduce you to fantastic brews around the country that highlight the diverse styles and ingredients of the beer world. From where to find it to what glass to put it in, you'll learn everything you need to know (and then some!). Time to get drinking, and remember–Beer is for Everyone!

It's no secret that Louisville is one of America's bourbon capitals, but the Derby City once thrived as a brewing mecca as well, rivaling even St. Louis and Milwaukee with its crisp lagers and Kentucky Common Ale. German settlers arrived with centuries-old brewing traditions and beer gardens, cementing beer and barrooms in Louisville's culture. Following Prohibition, the "big three"--Falls City, Fehr's and Oertel's--kept traditions alive while ingraining iconic brands into the city's fabric and heritage. More recently, craft brewers like BBC, Apocalypse Brew Works and New Albanian Brewing Company have drawn on this rich history. Kick back with Louisville food and beverage journalist Kevin Gibson as he traces Louisville's beer history with stories from the past, interviews and plenty of photos that bring this intoxicating story to life.

Brewing in Columbus began more than two centuries ago. The taps were only turned off during Prohibition and the short pause that preceded the modern craft beer explosion. For generations, names such as Hoster, Born, Schlee and Wagner secured staunch local loyalty for their brands and earned national acclaim for their brewmasters. Today, more than thirty craft breweries ply a prosperous trade in the capital city. After huge California craft brewery Stone became serious about Columbus for its East Coast expansion, Scotland's successful BrewDog chose central Ohio for its U.S. beachhead. Author Curtis Schieber celebrates the rise, fall and triumphant return of brewing in Ohio's capital.

The most detailed collection of craft beer breweries is now more comprehensive than ever! Since the first edition of Craft Beer Revolution was published, fifteen new BC breweries have opened and another eighteen are scheduled to open by the end of 2014. Joe Wiebe, the Thirsty Writer, revisits the established and explores the province’s freshest new hoppy IPAs and strong stouts in this completely revised and updated guide. Microbrewing has exploded into a significant figure in the marketplace—the market share for artisanal beer climbed to 19 percent in 2013—and craft beer has become prominent in restaurants, taprooms and craft beer converts are carrying home growlers of creative and delicious brews. From the Kootenays to the west coast of Vancouver Island, the craft beer scene is booming. With profiles of BC’s finest craft breweries, as well as tap lists, bottle shops and an insider’s look at the people behind the kegs and casks, this second edition of Craft Beer Revolution explains how to best experience the beer phenomenon that’s sweeping the province.