By John Alexander
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Precis: offers step by step directions on canning and conserving a number of vegetables and fruit, and contains 100 recipes for such goods as pear-raspberry jam, fowl inventory, and baked beans.
Chapters comprise: creation * Freezing * Canning * Jellies And Jams * Vinegar And Alcohol Preserves * Fat-Sealing, Drying And Brining * Anthology of Recipes * Recipe Index * basic Index/Glossary * Recipe credit * Acknowledgments and imagine credit
Whilst John Montagu, the fourth Duke of Sandwich, acquired the intense thought of placing slices of chilly meat among items of bread, he not just invented the 1st, relatively smooth meal ⁰́₃ he created a world obsession. at the present time there are diversifications of the moveable, reasonable (but, primarily, stable) sandwich in such a lot cultures and it really is approximately time a booklet seemed that takes the topic heavily.
Extra info for A Guide to Craft Brewing
DEDICATION To Kelly ACKNOWLEDGEMENTS I am indebted to the following, who have made a contribution to the success of this book: Gilbert Dallas, MBE BSc; John Peacock and Andy Janes of Muntons; Simpson’s Malt; Bairds Malt; Brulab Ltd, County Durham; Charles McMaster, MA, Scottish brewing historian; Dr Stuart Rivers; George Howell, Head Brewer, Belhaven Brewery, Dunbar; Cooper, Dave Thorton; Dr Iain Bruinvis, Amsterdam; Colin Johnson, BAcc CA; James Mackrill, Botanix (formally English Hops) Paddock Wood, Kent; National Hop Association of England; Dr Rosemary Douglass, San Francisco; Dr Keith Alexander, Oregon, USA; Keith Robson, BA; Neil Kerr, Frank Wallace; Dave Martin of Edina Home Brew, Edinburgh; Forfar Home Brew; Robert Burton, BSc PhD MBA, Production Director; Caledonian Brewery, Edinburgh; Dr Les.
To produce ale that would survive the long, hot, tortuous sea journey – half way round the world, crossing the equator twice – and arrive in good condition was no mean task. But as luck would have it, George Hodgson’s stock pale ale was ideal: it was brewed high in alcohol and was very highly hopped, providing plenty of antiseptics. Crates of bottles and casks were stored well below the waterline, acting as ballast; this also kept the beer cool and sound as it matured during the voyage. Here is a description of this ale, entitled ‘That Tender Froth’, from the Cornhill Magazine, March 1891: The drinking of a glass of Bass’s pale ale, iced in India, in the hot weather; how it diffuses itself through you!
Such enthusiasm has led to a range of interesting inventions over the years, and many of these have been adopted by the industry. The following list is not meant to be exhaustive, or a retailer’s catalogue, but it lays out the general scheme of things. A trip to your local retailer and a little imagination should do the rest! BREWING EQUIPMENT Hot Liquor Tank (HLT) Ideally we require a vessel that will hold the total mashing and sparging volume: a catering boiler is excellent. Remove the original tap and replace it with a 22mm right-angled tank connector, pointing upwards.
A Guide to Craft Brewing by John Alexander