The Brewmaster's Bible: The Gold Standard for Home Brewers - download pdf or read online

By Stephen Snyder

ISBN-10: 0062278304

ISBN-13: 9780062278302

The Beer Renaissance is in complete swing, and residential brewing hasn't ever been extra renowned. based on the yankee Homebrewers organization, there are at the moment 1.2 million domestic brewers within the nation, and their numbers maintain emerging. uninterested in the stale ale, bland beer and lackadaisical lagers heavily produced by way of the industrial labels, american citizens are learning the various benefits of brewing their very own batch of that loved beverage: more suitable aroma, colour, physique and flavor.

For either novice alchemists desirous to faucet into this burgeoning box and professional zymurgists seeking to enhance their brews, The Brewmaster's Bible is the last word source. Its beneficial properties contain: up to date facts on liquid yeasts, that have develop into a scorching subject for brewers; 30 recipes in all the vintage beer kinds of Germany, Belgium, Britain and the united states; wide profiles of grains, malts, adjuncts, ingredients and sanitizers; recipe formula charts in an easy-to-read spreadsheet structure; specified water analyses for greater than 25 towns and six bottled waters; directories to hundreds of thousands of outlets; and lots more and plenty extra.

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Extra resources for The Brewmaster's Bible: The Gold Standard for Home Brewers

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Cup mango nectar, cold ½ cup carrot juice, cold 1 (750-ml) bottle sparkling wine, cold 4 thin slices of mango 4 thin half-moon slices of orange 1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours. 2 // Combine the mango nectar and carrot juice. 3 // Remove the flutes from the freezer and divide the juice mixture among the flutes. Fill the glasses to the top with sparkling wine and then garnish each glass with a thin slice of mango and orange. TANGERINE-GIN FIZZ SERVES 4 Freshly squeezed tangerine juice is like a quick shot of summery sunshine and such a winter treat.

Remove from the heat, add the tea bags, and let steep for 10 minutes. Discard the tea bags and let the syrup cool. Cover and refrigerate until cold, at least 2 hours and up to 1 month. MOJITO CHAMPAGNE COCKTAIL SERVES 4 The addition of chilled sparkling wine (I prefer Spanish cava here) somehow makes this sweet mint and rum concoction perfectly appropriate for morning brunch. Should you find yourself with leftovers, the mint simple syrup is an excellent sweetener for iced tea. ½ cup white rum ¼ cup Mint Syrup (recipe follows) Fresh mint leaves 1 (750-ml) bottle cava or other sparkling wine, cold 1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

Top off the glasses with cold Champagne for a delightful brunch cocktail. 3 cups fresh tangerine juice ¾ cup best-quality gin 1 (750-ml) bottle cava, Champagne, or other sparkling wine, cold 4 orange slices, optional 1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours. 2 // Remove the flutes from the freezer and divide the tangerine juice and gin among the glasses. Fill the glasses to the top with cava and garnish each with an orance slice, if desired.

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The Brewmaster's Bible: The Gold Standard for Home Brewers by Stephen Snyder


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