Brewing Books
Backyard Vintner - $19.95 
Jim Law. An enthusiast’s guide to growing grapes & making wines at home
which takes you from selecting the site of your vineyard to aging &
bottling your brew. Color photos on almost every page. Tr pb, 174pp, brief
glossary, good Resources list, index. Quarry Books
Beer in the Middle Ages and the Renaissance - $24.95
Richard W. Unger. Looking at a time when beer was often a nutritional
necessity, sometimes used as medicine, could be flavored with everything from
the bark of fir trees to thyme & fresh eggs, and was consumed by men,
women, & children alike, this books presents an extraordinarily detailed
history of the business, art, & govern-ance of brewing. 344p, 23 illos. pb Univ Penn Press
Brew Like a Monk : Trappist, Abbey, & strong Belgian Ales & How to Brew Them - $17.95
Stan Hieronymous. Delves into monastic brewing, exploring this rich-flavored specialty of the beer world through detailed visits to the modern producers in both America and Belgium. Examines methods for brewing these unique ales suited for both commercial and amateur brewers ready to try their hand at these tasty treats. Tr pb, 272 pp, index, biblio. Brewers Publications
Closet of Sir Kenelm Digby . . . see Cookery
Compleat Meadmaker - $19.95
Ken Schramm. Veteran beverage hobbyist Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures & simple recipes, he shows how you can quickly & painlessly make your own mead at home. He also introduces flavorful variations for meads using spices, fruit, grapes, and even malt. Tr pb, 212pp, index, 5p biblio, extensive sources list, web sites. Brewers Publications
Cordials From Your Kitchen - $14.95
Pattie Vargas & Rich Gulling. More than 100 clear and simple recipes
for cordials, including fruit, nut, herb, and cream-based liqueurs, coffee
liqueurs, ‘candy cordials’, flavored brandies, vodkas, and rums. The book
provides recipes using original fruit or flavoring materials and ones using
commercial extracts, as well as recipes for using the cordials. Tr pb, 171pp.
Storey Books
Farmhouse Ales: Culture & Craftsmanship in the Belgian Tradition - $17.95
Phil Markowski. Text discusses Wallonian saison & French biere de garde, as well as related specialties such as grisette, biere de Mars, and biere de Noel. By exploring both ingredients and process, the author shows what distinguishes these flavorful ales, and why they hold a special place in the world of beer. Tr pb, 198pp, index, brief reference list, ingredients source list. Brewers Publications
From Persia to Napa: wine at the Persian table - $50.00
Najmieh Batmanglij, Dick Davis, & Burke Owens. Few people associate wine with Persian cuisine. The ties, however, are age-old. This book weaves together history, poetry, a look at modern viniculture, and a wealth of recipes & wine pairings. HC, dj, 264pp, 160 color illos. Index, suggested menus, illo & poetry credits, sources of ingredients. Mage
The Homebrewer’s Garden - $14.95
Joe Fisher & Dennis Fisher. This book contains instructions on growing your
own hops, unusual grains, and flavoring herbs, building and using an oast or
hop dryer, and malting. There is a 40 page descriptive list of suitable herbs.
The authors then proceed to give 30 recipes (for beers, ales, stouts, mead,
cider, and perry) They conclude the book with a glossary of brewing terms, and
a list of sources for herbs, seed grain, and brewing supplies. Storey Books.
Homemade Root Beer & Soda - $14.95
Cresswell, Stephen. From soda water to sarsaparilla, you’ll find
easy-to-follow instructions for making more than 6o traditional and modern soft
drinks. Extensive material on techniques, supplies & bottles, sanitation,
and storage. Includes a lightly alcoholic kvass and a chapter on switchel,
shrubs, vinegar drinks, and mulled beverages. Tr pb, 121 pp, index, biblio,
brief source list, instructions on tapping trees for sap. Storey Press
Making Medieval Mead, or Mead Before Digby - $5.00
Christina M Krupp & Bill Gillen. This useful & interesting book
attempts to collect all available recipes from sources prior to the publication
of Digby’s Closet. The first two parts are thorough discussions of the
ingredients used in mead and the process itself, while the third part gives
recipes prior to 1600, and the fourth recipes from after 1600. Recipes include
both the original text and an English translation. (Recipes from Domostroi
do not include the original Russian.) Considerable biblio, glossary. 60pp,
paper, saddle-stapled. SCA, Inc.
Making Wild Wines & Meads - $16.95
Pattie Vargas & Rich Gulling. Easy, step-by-step instructions for making
wines from fruits, berries, flowers, and more. Chapter on meads, metheglin, and
melomels. 125 recipes, glossary, 165 p. paper. Storey Books.
Sacred & Healing Herbal Beers: the secrets of ancient fermentation - $19.95
Stephen Harrod Buhner. Beautiful & provocative exploration of the sacred aspects and forlklore of ancient fermentation .Discussion of 200 plants & hive products used in brewing. Contains 120 recipes for beers & meads from 31 countries. Tr pb, 534pp, index, notes & biblio, source list, glossary of herbs used in meads. Illus w b/w sketches, 4 color plates. Brewers Publications
Sip Through Time - $18.00
Cindy Renfrow. Representative sampling of brewing recipes from earliest times
to the present. Organized first by type of recipe, then chronologically.
Biblio, list of sources; 300+p, pb.
Water of Life – $60.00 - see Cookery
Way to Make Wine - $19.95
Sheridan Warrick. Written by a vintner & science editor w/25 yrs of experience, this book is the most readable & reliable handbook among the many wine making guides. Geared to the everyday wine lovers who want to drink well, save money, & impress their friends, this book reveals everything needed to make delicious wines. 264pp, tr pb, 15 illos, 5 tables. Univ CA Press
Wild Fermentation: The flavor, nutrition, and craft of live-culture foods - $25.00
| Home Page | Table of Contents | How to Order |