13,703
edits
Changes
no edit summary
|-
| [[File:The Wildcraft Brewer.jpg|left|75px]] The Wildcraft Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients || Pascal Baudar || February 12, 2018 || Chelsea Green Publishing || 1603587187 || 978-1603587181 || The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.
|-
| [[File:Wild mead.jpg|left|75px]] Wild Mead: Sour, Funky & Spontaneous Mead Fermentations || David Doucette || January 1, 2018 || Hive Mind Publishing || 151363061X || 978-1513630618 || Learn to brew meads using traditional methods as well as with lactic acid bacteria, brettanomyces and wild yeast.
|-
| [[File:Ancient brews.jpg|left|75px]] Ancient Brews: Rediscovered and Re-created || Patrick E. McGovern || June 13, 2017 || W. W. Norton & Company || 0393253805|| 978-0393253801 || Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages.
|-
| [[File:The New Wildcrafted Cuisine.jpg|left|75px]] 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.
|-
| [[File:Mead viking.jpg|left|75px]] Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers || Jereme Zimmerman || November 2, 2015 || Chelsea Green Publishing || 1603585982 || 978-1603585989 || Mead making inspired by traditional techniques.
|-
| [[File:Speed Brewing.jpg|left|75px]] Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More || Mary Izett || June 15, 2015 || Voyageur Press || 0760347379 || 978-0760347379 || In Speed Brewing, author Mary Izett shows you how to make it happen. Whether you're a new or experienced brewer, you'll find time-saving techniques and recipes that save hours on brew day. You'll also find beers, ciders, and meads that pack big flavors but ferment quickly. Lesser-known fast fermentables--boozy kombucha, kefir beer, spirited sodas, and more--ensure there are plenty of exciting experiments for even the most creative brewer. Whether you decide to brew the Bia Hoi, Smoked Summer Ale, or Strawberry-Peppercorn Short Mead, weeknights will never be the same.