The below books have sections on wild/sour brewing, or contain non-brewing specific information that may still be of interest to sour brewers.
| Title |
Author |
Year |
Publisher |
ISBN-10 |
ISBN-13 |
Notes
|
| Brewing Local: American-Grown Beer |
Stan Hieronymus |
October 7, 2016 |
Brewers Publications |
1938469275 |
978-1938469275 |
Stan examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.
|
| Gårdsøl det norske øle |
Lars Marius Garshol |
September, 2016 |
Cappelen Damm |
|
978-8202517465 |
Garshol's book on Norwegian farmhouse ales and kveik yeast. Currently only available on Norwegian. See also this post on Garshol's blog, and Kveik.
|
| The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch |
Marika Josephson, Aaron Kleidon, Ryan Tockstein |
September 13, 2016 |
Countryman Press; 1 edition |
1581573499 |
978-1581573497 |
Homebrewing farmhouse-style beers using locally sourced or foraged ingredients, including an overview of plants in certain regions of the USA, as well as methods for harvesting and preserving.
|
| Wood & Beer: A Brewer's Guide |
Dick Cantwell and Peter Bouckaert |
June 7, 2016 |
Brewers Publications; 1 edition |
1938469216 |
978-1938469213 |
This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
|
| The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir |
Pascal Baudar |
March 24, 2016 |
Chelsea Green Publishing |
1603586067 |
978-1603586061 |
A book about foraging ingredients for fermentations such as vinegars and primitive beers.
|
| The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965 |
Ronald Pattinson |
January 1, 2014 |
Quarry Books; Spi edition |
1592538827 |
978-1592538829 |
Recipes based on original brewing logs, along with historical background. Many of these beers would have undergone mixed fermentation, particularly the stock ales and porters. Also includes extinct European styles of sour ale (Broyhan, Kotbusser).
|
| LambicLand: A Journey Round the Most Unusual Beers in the World |
Webb, Pollard, and McGinn |
October 31, 2010 |
Cogan and Mater Ltd |
0954778979 |
978-0954778972 |
A comprehensive guide to the beers, brewers, blenders, bars and bus routes of Brussels and Payottenland.
|
| Brewing with Wheat |
Stan Hieronymus |
March 16, 2010 |
Brewers Publications |
0937381950 |
978-0937381953 |
Recipes and historical background for a range of traditional wheat beers that would have undergone mixed fermentations, including Berliner Weisse, Gose, Lichtenhainer, and Belgian White Ales.
|
| Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew |
Zainasheff, Palmer |
October 25, 2007 |
Brewers Publications |
0937381926 |
978-0937381922 |
Contains recipes and brewing advice for all the sour beer styles recognized in the 2008 BJCP guidelines.
|
| Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass |
Randy Mosher |
May 6, 2004 |
Brewers Publications |
0937381837 |
978-0937381830 |
Includes background and recipes for various sour beer styles, such as lambics, Flanders ales, etc. Also some information on mixed fermentation, fruit additions, etc.
|
| Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation |
Stephen Harrod Buhner |
September 18, 1998 |
Brewers Publications |
0937381667 |
978-0937381663 |
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal "healing" beers of the world. Recommended for the array of herb information.
|
