Beer Making Tips, Tools & Supplies

Recently updated, this is most comprehensive guide to ales and lagers sold in the United States: More than 2,700 beers are described and rated, based on tens of thousands of reviews on RateBeer.com, the country’s foremost beer judging website. ‘We found RateBeer to be the most reliable,’ says Men’s Journal. Includes bonus food-pairing guide by award-winning beer writer Stan Hieronymus, as well as descriptions of major beer styles. Makes a perfect — and highly affordable — gift for the beer geeks on your list. Updated June 2008. Celebrator Beer News magazine calls it ”a handy reference guide to beers from around the world. Its 2,700 reviews are by Rate.Beer.com’s top evaluators. Each entry includes the beer style, brewery information and a description of the beer.” Unlike most other guides, this one only reviews beers available in the United States.

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In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today’s wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today’s ales and lagers as flavor components.

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IExtreme Brewing/I is a recipe-driven resource for aspiring home brewers who are interested in recreating these specialty beers at home, but don’t have the time to learn the in-depth science and lore behind home-brewing. As such, all recipes are malt-syrup based (the simplest brewing method) with variations for partial-grain brewing. While recipes are included for classic beer styles — ales and lagers — IExtreme Brewing/I has a unique emphasis on hybrid styles that use fruit, vegetables, herbs and spices to create unique flavor combinations. Once their brew is complete, readers can turn to section three, The Rewards of Your Labor, to receive guidance on presentation, including corking, bottle selection and labeling as well as detailed information on food pairings, including recipes for beer infused dishes and fun ideas for themed dinners that tallow the reader to share their creations with family and friends. PI”The Italian word for chutzpah is audacia, but it might as well be ‘Sam A. Calagione.’” /I — Forbes

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PStouts, ales, lagers, porters, bitters, pilseners, specialtybeers, and meads. . .they’re all remarkably easy to make! WithIThe New Complete Joy of Home Brewing/I — acclaimed by criticsand amateur brewmeisters alike as the best and most authoritative guide on the market — you can learn to make beer just the way you like it! And it’s fun! Whether you prefer a richer, creamier head, a more flavorsome, full-bodied brew, or a sparkling, sweeter ale — from the lightest lager to the darkest stout — as a home brewer you can make them all and even keg your own like the beer masters of old!/PPBSimple, Easy-to-Follow Sections on:/BULLI Getting your home brewery together: the basics — malt, hops, yeast and waterLI 10 easy lessons to making your first bubbling batch of beerLIBrewing exciting world-class styles of beer that will impress and delight your friendsLI Using fruit, honey and herbs for a spicier, feistier brewLIBrewing with malt extracts for an unlimited range of strengths and flavors. . .and much, much more!/UL/PPBPlus:/B A complete home brewer’s glossary; a fascinating look at the history of beer; details about the advanced world of all-grain and mash extract brewing; growing your own hops; more than 50 fantastic recipes-from Cherry Fever Stout to Monkey’s Paw Brown Ale./PBOver 80 Illustrations — Contains New Up-to-Date Information!/B

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DIVDIVWith the growing popularity of craft and specialty brews, people are beginning to see beer in a whole new light. Based on the menu from their acclaimed restaurant, beerbistro, in Toronto, writer Stephen Beaumont and chef Brian Morin’s IThe Beerbistro Cookbook/I shows how to take those humble hops to a new culinary level. Covering everything from ales and lagers to starters, seafood, grills, meats, cheese, beer cocktails, and even beer pastry, the book is ideal for both newbie cookers and foodies looking for new and exciting ways to cook. Recipes include Butternut Squash and Ale Hummus, Drunken Portobello Mushroom Sandwich, Beer-Steamed Mussels, Apple Ale Back Ribs, Maudite Onion Confit, Beer Butter Tarts, Stout Macadamia Nut Brownies, and more. Informative sidebars provide tips and hints from everything from how to pour beer to what glassware to pour it into. Color photos show readers exactly how Morin and Beaumont’s mouth-watering dishes are made./DIV

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