(Part 3) Best beverage & wine books according to redditors
We found 3,547 Reddit comments discussing the best beverage & wine books. We ranked the 886 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
According to "What to Drink with What You Eat":
So a fruit driven wine with a bit of residual sugar or a Cab because beef usually works with a big red.
And yes, a Big Mac is in there, page 137, under "McDonald's Big Mac"
edit: Proof that no one asked for
Don't worry too much OP. The Semen Bartender's Handbook will help you find an delectable drink for your special occasion.
I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)
Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge
The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry
Bitters - Has history of bitters, along with instructional on how to make your own.
Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.
Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book
The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.
The Beer Bible - Same as above, but for beer instead of wine.
Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.
Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture
Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion
...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.
Cooking totally isn't a hobby. It's basic survival. You just need a few dedicated items to make practically anything. My kitchen is wee and generally always has been. Even with a hot plate, one pan, and a spatula, I could turn out an incredible number of easy recipes.
It's easy, I promise! You'll mess up sometimes, but it's so worth the effort.
Try a cookbook like these (you can check many out from the library, too):
Cooking Basics
Cooking 101
How to Boil Water
I Hate to Cook Book
My fiance started brewing with a 1 gallon kit from Brooklyn Brew Shop. He liked their kits since they're all-grain and don't use extracts. The instructions are easy to follow, and there are some free videos available online as well. The beers he's made with the kits (I believe he's used four so far) have been pretty good, despite a few "user errors." (Trouble with filtration for one, accidental over-carbonation for another.) Mind you, the kit DOES NOT include bottles, caps, a capper, or the various pots/strainers/funnels you tend to need for brewing. You can purchase these items separately from Brooklyn Brew Shop's site, or poke around on Amazon.
http://brooklynbrewshop.com/beer-making-kits
Northern Brewer also sells a nice 1-gallon starter kit (it includes a capper, caps, and an auto-siphon for bottling, but doesn't have a thermometer like Brooklyn Brew Shop's kits). Their mixes use extracts, which some homebrewers aren't as fond of, but they are much higher quality than Mr. Beer. I've never used a Northern Brewer kit or tried a Northern Brewer beer, but I've heard good things. I've ordered supplies from the company twice before (big orders and bulky/awkward items) and they are an absolute pleasure to do business with. If nothing else, they're a great source for ordering additional supplies if you don't have a local homebrew shop.
http://www.northernbrewer.com/shop/brewing/beer-equipment-starter-kits/1-gallon-small-batch-starter-kit.html
If your boyfriend is really interested in homebrewing, you might want to consider getting him the book How to Brew by John J. Palmer. It's generally considered to be the most comprehensive book for new homebrewers. (http://www.amazon.com/gp/product/B009DH2PP4?btkr=1)
If he is NOT interested in homebrewing (he hasn't expressed a specific interest in brewing his own beer, and you simply think a homebrew kit would be an awesome present for a beer lover), you might want to rethink your gift. Enjoying craft beer and enjoying brewing beer are two separate things. While one does sometimes bleed into the other (you'd best like craft beer if you plan to make it in your kitchen), not all craft lovers enjoy brewing.
Dude, that's fantastic news. This comment immediately got me subscribed for updates.
Some other source recommendations off the top of my head...
Tiki drinks:
General cocktails:
...that's... not a bad list to get started. Good luck! I'll be interested to follow along with development.
Hey there! Fellow college student here. I’m not sure about your school, but I did some research with my school’s viticulture program, it eventually led me to working on some vineyards and learning the ins and outs. I would definitely recommend getting the Wine Bible or Windows on the World they’re insanely informative and helpful. Also, look around town for a wine bar, they usually do weekly tastings, if you’re in a bigger town, Total Wine does monthly classes and tastings a lot. Trader Joe’s has a lot of decently priced good wines, I would check it out, good luck!
This is an actual thing btw. Below are links for the guy's books where he makes drinks and food with semen
https://www.amazon.com/gp/aw/d/B00ANT5X82?pd_rd_i=B00ANT5X82&ref_=dbs_s_def_awm_dirs_l_0&storeType=ebooks&qid=1569567784&sr=1-1-dbssearch-acs
https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC
There's also an article about this: https://www.independent.co.uk/life-style/food-and-drink/cooking-with-semen-london-cooking-class-shoreditch-a7371316.html
But there are so many ways that you can cook with it! Or, if you prefer, you can enjoy a nice jizz-based alcoholic beverage. Fun for every occasion.
https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/1563054345
Available on Kindle.
Edit: 2nd edition is available here: https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/0761180834/ref=dp_ob_title_bk
I have some knowledge, my old man brews all the time, and I have done my fair share as well.
PissinChicken isnt exactly right. Once your set up, you get 5 gallons of beer for 20 or so bucks. I got all my gear, as well as ingredients at
http://www.midwestsupplies.com/
Got the basic kit for 60 bucks, and off you go. The other thing you will need is bottles. You can get 22 oz bottles in 12 bottle cases at the same site. Also check craigslist frequently. I came up with grolsh style bottles from there, and now I dont use the cap-type anymore(actually, im on to Kegging now, so i dont use any bottles). I would suggest bottling you first handful of brews to make sure you like it before even thinking about kegging. This is where the cost heads up. Also, stick to prepackaged malt for your wort for your first few. Once you get the hang of it, try partial mashing grains. This is where I am now, and Im making very good beer IMO. But the cans or packages of malt work just fine. I still buy them to mix with my wort even after i partial mash.
If you have any specific questions, I may be able to help further. It is a rewarding hobby, I think. Especially if you like 5 gallons of fresh homebrews! Enjoy...
PS-I have lots of bottles Im willing to part with, depending on where you are, just FYI.
PPS- Also, get a book. I like this:
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664/ref=sr_1_1?ie=UTF8&s=books&qid=1265210375&sr=8-1
In terms of general knowledge of tea, I've found these books immensely helpful.
The Story of Tea This is the official textbook of the Tea Association of Canada's Tea Sommelier certificate program (of which I'm taking) and is probably the best tea book out there right now, in terms of amount of content and quality of content. At least of the ones I - and everybody I talk to in the community - have come across. Comes in paper and in e-book form.
Tea I've had the chance to talk to Kevin, one of the authors of this book. He, not to mention his co-authors, are immensely knowledgeable. He and the three others are taster-importers, and have been in the business for twenty years. This book has beautiful pictures, and is a great general resource on tea. I used to manage a tea shop owned by a taster-importer, and once I started, he held up the book and asked "Have you read this book? Yes? Good. Because it'd be the first thing you do on this job if you hadn't." What I'm trying to say is that it's a good book. Not on e-book, to my knowledge, but it's a great thing to have on hand.
The Tea Companion This was the first book I picked up on tea, and after a fair amount of time, it's stayed among the books I'd recommend to people. It's an incredible, gentle introduction to the world of tea.
Finally - and this may be a little audacious of me - but I'm currently writing a tea book. I'm in the rough draft stage currently, but I'm uploading all of my content for free on a blog I run. When the time comes to publish, I think I'll set up a pay-what-you-want for the e-book format. I've gotten the thumbs up from one of the co-founders of the Tea Guild of Canada, and like to think the information is pretty good and relevant. It's not done yet; not even halfway done, but if you want an opportunity for a bunch of free content on tea, which will eventually become a book, here's my blog.
Hope you can find some use! (and by the way, if you guys have a problem of me promoting my to-be book, I will totally take down the last link. I don't monetize it, I don't have a shop, and truly just want to share my knowledge of the lovely camellia sinensis plant, but just let me know and it'll be gone!)
The definition of an IPA has changed since the 1800's, mostly within the last 25 years or so. This is largely due to the popularity of American hops and the ingenuity of west-coast brewers. The 'Imperial' designation usually just means a higher gravity ale.
You might enjoy Mitch Steele's book "IPA". He's the brewmaster for Stone and he dives into where the style has come from and how it has evolved.
http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
My Favorites:
How to Brew by John Palmer
The Complete Joy of Homebrewing Charlie Papazian
Brewmasters Bible By Stephen Snyder
Extreme Brewing by Sam Calagione
Brew Like A Monk By Stan Hieronymus
Radical Brewing by Randy Mosher
Can't resist, The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails
A few that I love are --
Tasting Beer by Randy Mosher http://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest-ebook/dp/B003PGQK7I/ref=sr_1_1?ie=UTF8&qid=1414411337&sr=8-1&keywords=tasting+beer
The Complete Beer Course by Josh Bernstein http://www.amazon.com/The-Complete-Beer-Course-Tasting/dp/1402797672/ref=sr_1_1?ie=UTF8&qid=1414411352&sr=8-1&keywords=beer+camp
The Oxford Companion to Beer by Garret Oliver http://www.amazon.com/The-Complete-Beer-Course-Tasting/dp/1402797672/ref=sr_1_1?ie=UTF8&qid=1414411352&sr=8-1&keywords=beer+camp
John Palmer's How to Brew is a classic. It was very eye opening for me (also with engineering background) and gave a very wide knowledge about every part of the process. Now I know whats really happening and how different factors affect. Some simple recipes also, but nothing eye opening there.
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888
The next homebrewing book I'm going to get is Mitch Steele's (brewmaster for Stone Brewing Co.) book on IPA's. Watched couple BeerSmith's podcasts with him on and seems to know a lot and liked the way he talks about the issues.
http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
Eu começava por conviver um bocado com o pessoal da cerveja para conhecer mais sobre cerveja, trocar impressões e umas dicas em pessoa.
No Porto:
Em Lisboa:
Aposto que há mais locais no resto do país mas, assim de cabeça, vieram-me estes... Outra boa opção é visitar festivais onde podes conhecer os cervejeiros, aficionados, ouvir musica, beber cerveja e conviver!
Depois disso é simples. Começa por fazer cerveja de kit de extrato. Com jeitinho gastas uns €50 em equipamento (que vai servir-te anos) e €15 em ingredientes. Estes kits são mesmo simples de usar e servem bem para aprender algumas das bases da cerveja sem teres que te preocupar com os aspetos mais delicados (como a brassagem). À medida que lhe vais ganhando o gosto vais podendo investir mais ou menos dinheiro até comprares um moinho, algumas panelas e fazeres a cerveja mesmo a partir do cereal.
A partir daí o google e o youtube são amigos dependendo de quanto queres ou não gastar. Tens aqui alguns vídeos que te recomendo:
Estes dois são bons para "entrar no espírito" da coisa.
Para aprender a fazer cerveja a partir de Kit podes ver estes vídeos da BrewUk (boa loja) que mostram tudo direitinho. Lembra-te que o mais importante é a higiene e lavar bem todo o equipamento!!
No youtube recomendo-te muito o canal Brewing TV e o The Craft Beer Channel.
Se te começares a envolver e a gostar a sério da coisa recomendo-te que leias estes livros:
Um livro que a mim me ajudou também imenso foi o Extreme Brewing e o Brewing Up a Business do Sam Calagione (dono da Dogfish Head) se bem que estes dois livros são menos "informativos" e de leitura mais leve. Ainda assim eu acho que o estilo mais relaxado torna-os de leitura mais fácil que os outros (que são considerados bíblias da cerveja) sobretudo para quem está a começar.
Fora isso acredita, o importante é comer e beber cerveja! Conversa com o pessoal e divertir-te com isto tudo! Aprendes mais às vezes numa tarde a beber uns finos com o pessoal num bar de cerveja artesanal do que num dia a ler em casa!
Espero que isto te ajude a ti ou alguém que esteja com a "pulga" atrás da orelha! Mas se tiveres perguntas ou dúvidas estás à vontade. :)
Se alguém quiser acrescentar alguma coisa por favor que o faça! Cerveja artesanal é sobre troca de ideias! :)
About a month ago I had the same dilemma so I went on a bit of a research binge and got a few tools for it. I started by getting a copy of An Edge in the Kitchen. It's written by Chad Ward and walks through a lot of the history of knives, the different ways their made, the different materials they're made from, chopping technique and, most pertinent to this thread, how to keep them sharp.
So it sounds like you're familiar with using sharpening steel. Ward recommends using a smooth steel or ceramic hones rather than the grooved steel that comes with most knife sets. The theory behind this is that the smoother hones are more gentle while the grooved steel will be rough on your edge and take tiny chips out of it. Resulting in an edge that will feel sharp since it's on a very microscopic level serrated but won't last.
That said about steel, he goes into the advantages and methodologies of sharpening knives. Keep in mind he precedes this section with a big write up about how the edge angles are set and a lot of detail about the edge of your knife. The key take away you get from that section is the key to sharpening knives is a consistent angle, and progressively finer grits.
I emphasize consistent angle. Essentially all sharpening systems just help you keep that consistent angle so if you want to get a collection of whetstones and have really good muscle memory you can have some screaming knife edges. But for the rest of us, you can "cheat"
The major sharpening systems are as follows:
So those are a few examples of some really good sharpening systems. If you master any of them (pull throughs aside) you can get rid of the sharpening service and do everything in house yourself. I would recommend reading Ward's book if you're really interested in getting a good edge. I wouldn't say it was an exciting read but it was definitely educational.
All in all that was probably a lot more information than you wanted to know. But honestly I'm just really excited about knife edges right now and have been sharpening all of my knives and all my friends knives over the last few days. There's just something about the repetitive motion that I find soothing I think, but I digress.
My recommendation if you just want to get a waterstone is to get a few , maybe three waterstones of varying grit. Finishing in the 1500-3000 grit (Japanese waterstone range). Tools for woodworking. Seems like a good source for waterstones. You could also look at Arkansas stones. From what I've read from Ward and other online resources you may want to shy away from diamond stones since they tend to cut very aggressively.
The key is maintaining a consistent angle. Regardless of what system you end up using learn how to use it and you'll be set!
So I hope I gave you some insight into your options when it comes to sharpening your knives. Good luck!
TL;DR: I list a few systems for knife sharpening, choose one and learn how to use it. They all work on a basic fundamentals of consistent angle and increasing grits. If you choose the freehand or edge guide route, there are lots of different sources for water / whet stones choose a few of varying grit and go at it. I can't recommend any specifics since I didn't got that route.
Edit: Formating and added freehand sharpening.
Edit2: Added TL;DR
It all depends on what you're looking for. If I had to go for one general book to start out with it'd probably be The Essential Bartender's Guide - great intro with some history, as well as discussion on what different types of drinks are, etc. Good Jack-of-all-trades book. As you get a little deeper, the standouts for me are Vintage Spirits and Forgotten Cocktails, Bitters, Imbibe!, and Punch. Vintage is a great resource to get an idea of what's been done (and lost) over the years, and is a great place to learn about what types of flavors work well together, plus there's a great blurb about the history of the drink with each recipe. Bitters is pretty self explanatory, but it has a nice intro to cocktail history, and s ton of great recipes, both new and old. Really interesting to see how slight tweaks in the bitters used (Fourth Regiment vs a Manhattan, for example) makes a huge difference in the ultimate product. Imbibe and Punch are simply brilliant history lessons, with a few recipes thrown in for good measure. Cheers!
Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:
I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.
Top row:
Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh
The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg
The World Encyclopedia of Beer by Brian Glover
How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer
Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)
Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher
Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson
The Ultimate Guide to Spirits & Cocktails by Andre Domine
New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan
The Book of Garnishes by June Budgen
World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue
Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich
Middle Row:
Hemingway & Bailey's Bartending Guide to Great American Writers
The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)
Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson
The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons
A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson
The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)
Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich
The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher
A History of the World in 6 Glasses by Tom Standage
The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima
What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page
The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine
The ABC of Cocktails by Peter Pauper Press
How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins
How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long
It's been well established in several books, most recently Mitch Steele's IPA that porter and other non-highly hopped beers were also being shipped to India, showing that the preservative properties of hops was not the reason the East India Ale (later named India Pale Ale) became popular. The highly hopped ale was more expensive than standard ales at the time and thus the upper class was used to drinking it. So when the went the India they demanded the same product they had already been drinking in England. The preservative properties of hops were a lucky side effect that was not completely understood at the time.
The New Complete Joy of Home Brewing by Charlie Papazian was my first book. http://www.amazon.com/gp/product/images/0380763664/ref=dp_image_text_0?ie=UTF8&n=283155&s=books
I'd say they're solidly above average, but not anywhere near as good as they could be. Phil Markowski is genuinely one of the best brewers in the country. He was responsible for Southampton's Peconic County Reserve Ale and Black Raspberry Lambic, which are both pretty legendary beers that are among the absolute best examples of their respective styles. Also wrote one of the definitive works on the subject of farmhouse beers. He hasn't really shined at Two Roads, though; they've done some one-off sours that have been quite good, but nothing remarkable. I suppose it's a lot to do with their focus on contract brewing.
Sure thing, my current "basic" grisette is (5-gallon measurements for my system at 75% efficiency are parenthetical):
Estimates: 9ºP (1.036) SG, 2ºP (1.008) FG, 3.6% ABV, 2.8 SRM
BIAB mash for 60 min at 158 and drain, boil for 90 min with hop charges above, cool to 80ºF and pitch WLP590 French Saison.
Place in a 60ºF chamber for 7 days, free rise to 70º-80º for 2 days, hard crash (no lager) to 35ºF for 2-7 days and keg
You can also cool the wort to 60º or so and do the warmer period after primary is complete (the warmer period is for esters, phenols, and character) but I've found that warm pitching that yeast and letting it slowly drop to ale temps works pretty well. Also, this is the most basic version I have for grisette and I have a bunch more in my plan for this year to try like amber, Vienna malt-focused, extra hoppy, a witte style one, etc. I think I stole the above recipe from Farmhouse Ales pretty much verbatim. Great book if your into Saisons, Biere du Garde, Grisette, etc.
About a year ago I fell in love with this style and saison. So much so that my friends are now grabbing bottles of saison for me out in the wild =) I think it's to shut me up about them but hey... If you try the above recipe (or if you tweak it) be sure to post your results in the sub!
Cheers.
The Story of Tea is, from my readings, one of the most thorough and well-researched books on the subject. While it places a heavy emphasis on history and cultivation, it delves deep into specific growing regions, the teas they produce, and the tea cultures of those regions. My only gripe is that they didn't mention samovars in their brief section on Russian tea culture, but a) it's forgivable, and b) now you know.
For similar breadth but (slightly) less thoroughness, Tea is an excellent choice. In fact, this is the book that I would recommend to anyone starting their tea journey. Of course, you can always read both. ;)
Happy reading!
I haven't read it myself (it's on hold at the library though), but I've heard this is basically the definitive guide to tea.
For your next gift holiday (birthday or xmas) ask for Johnson and Robinson's World Atlas of Wine and a rechargeable flashlight so you can read it under the covers when you should be sleeping.
https://www.amazon.com/World-Atlas-Wine-7th/dp/1845336895/
> Commander's Doll Production Drink
Uhhh.... I'm afraid to ask
http://winemaking.jackkeller.net/
The Joy of Home Winemaking
Wine can be intimidating, as there are so many different styles, and even when you find a great wine from a particular winery, it will still vary from year to year.
That said, there a number of ways to get into wine.
And most important, don't give up, as the more wine you drink, the better it tastes.
I have this and I really like it. So far it's covered most of the things I've needed.
If you totally want to nerd out about it, The World Atlas of Wine is a good thing to have around. It's a great coffee table book. It's also large enough that you could use it as a defensive weapon in the case of a home invasion.
But seriously, Google is your friend.
My rule of thumb is to buy something if I've never seen it before and it's a reasonable price. That way, it is either a positive new experience or a cheap lesson.
Wikipedia is very helpful in learning about what you just bought or drank. In truth, Wikipedia is probably one of the best wine resources out there.
The standard ones: The Brewmaster's Bible by Stephen Snyder
How to brew by John Palmer
Designing Great Beers by Ray Daniels
Brewing Classic Styles by Jamil Zainasheff & John Palmer
The Complete Joy of Homebrewing by Charlie Papazian
Brew Like a Monk by Stan Hieronymus
Yeast by Jamil Zainasheff & Chris White
(= I own this book)
I HAVEN'T READ THE ZRALY BOOK THAT WAS RECOMMENDED, BUT I SEE IT RECOMMENDED OFTEN. I HAVE NOT READ "THE WINE BIBLE" IN ITS ENTIRETY, BUT I OWN IT AND IT SEEMS GOOD, AND IT IS ON AMAZON FOR ONLY $14 IN PAPERBACK.
https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/0761180834
It seems that your comment contains 1 or more links that are hard to tap for mobile users.
I will extend those so they're easier for our sausage fingers to click!
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http://www.amazon.com/The-Ultimate-Bar-Book-Comprehensive/dp/0811843513/ref=sr_1_14?s=books&ie=UTF8&qid=1334379627&sr=1-14
Jus' sayin.
I understand your situation. I wasn't required to learn wine for my job, but learning has made my job a hell of a lot easier and increased my value as an employee.
Try googling some quick and easy pairing guides that give you information about the wines. Something like this, that explains common characteristics of the wine. These were a big help to me.
If you want to go all out, this is a pretty cool book. It has a great little section on a dozen commonly paired wines. Essentially suggesting a mixed case that has versatile pairings.
Drink This - Wine Made Simple - Great book for beginners
The Wine Bible
The Essential Scratch and Sniff Guide to Becoming a Wine Expert - Seems like it's a joke, and it sooort of is, but there's some good information there, and the scratch and sniff thing is actually quite useful.
The World Atlas of Wine - Pretty much the ultimate wine book. If you don't want to spend that much on it, consider buying a used copy of the older edition. You can get it for just a few bucks. Obviously it won't be as up to date, but it's still extremely useful.
Pairing Food and Wine for Dummies - John Szabo is legit
Great Wine Made Simple
Up until recently I worked at a book store, these were the books I recommended most frequently to people. If you want ones about specific regions, there are some good ones out there too. These are all more general.
How To Cook Everything: The Basics by Mark Bittman
https://www.amazon.com/dp/B00BS03TYU/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I really enjoy Mark Bittman's How to Cook Everything. I also just checked out The Flavor Bible from the Library when I was home. I didn't get to spend as much time with it as I would have liked but it is definitely all about how flavors work and will be on my Christmas list.
I agree that "How To Cook Everything" is a good reference guide for complete beginners and those with gaps in cooking knowledge.
It might be a bit over your head at this point, but if you truly want to understand cooking and what's happening when you do it try "On Food And Cooking" by Harold McGee.
For Asian you might like...
"Every Grain Of Rice" by Fuchsia Dunlop (or any of her books)
"Japanese Soul Cooking" by Tadashi Ono
"Ivan Ramen..." by Ivan Orkin (Good for ramen and other japanese-ish food.)
"Momofuku" by David Chang (Really good mix of general Asian flavors)
Other books that might interest you:
"Irish Pantry" by Noel McMeel
"The Lee Bros. Simple Fresh Southern" - Matt Lee and Ted Lee
"Real Cajun" by Donald Link
"Authentic Mexican" by Rick Bayless
"Fabio's Italian Kitchen" by Fabio Viviani
For Vegetarian try anything by Alice Waters or David Tanis.
Go pick up The Complete Joy of Home Brewing by Charlie Papazian. I started brewing in college with my roommate, and this was our starting point, along with extended conversations and advice from the local brew-shop.
Some others have suggested those "beer kits" you can get with everything in one box. In my opinion, those kits make shitty beer, give you very little control over the product, and they only make two gallons. With about 10% more investment, you can get a set-up that is totally re-usable, gives you more control over ingredients, and, better yet, yields 5-6 gallons of brew.
Good luck. And remember: "Relax. Don't worry. Have a home-brew."
The complete joy of home brewing is a good book.
Start simple. Buy an extract based kit. Tell your friends to collect bottles (preferably pry-offs). I usually give one bottle of beer for every 3 bottles they give me.
Make sure you have a 10 or so liter stainless steel pot (you'd never want to cook with aluminum anyways.)
I think when I first started, I had the advantage of taking biology lab where aseptic and sterile techniques were key. This is very important for brewing beer. You must be careful not to introduce bacteria into your ferment. Also temperature is important. 72 degrees should be fine.
Get the Midwest deal but I would stick to a partial extract boil for about a year until you get that down, so a 4 gallon pot and boiling 2.5 gallons on the stove then adding to water in the fermenting bucket to equal 5 gallons means no copper chiller is needed.
Also, pick up Charlie's book and read it twice before you start. http://www.amazon.com/gp/aw/d/0380763664/ref=redir_mdp_mobile
I'm partial to this one: The Joy of Home Wine Making
It has many simple recipies and is a good book to start with.
3 lbs. watermelon centers
1 lb blueberries
2 lb sugar or 2.5 lb light honey
3 3/4ths quarts of water
2 t acid blend
1/2 t tannin
1 t yeast nutrient
1 crushed campden tablet
1/2 t pecti enzyme
1 packet champagne yeast.
wash the berries, cube the watermelon. If you want to, get rid of the seeds by putting the melon through a straighnr or feed mill, but it isnt necessary. Put it all in a nylon straining bag and with very clean hands squish the fruit.
Boil the sugar or honey in the water and skim if necessary. Pour hot syrup over the fruit and cover. When cooled, add the yeast nutrient, acid, tannin, and include a campden tablet. Cover and fit with an air lock. 12 hours later, add pectic enzyme.
24 hours later check the potential alcohol and add the yeast.
Cover the must and stir daily for a week or so til the potential alcohol comes down to 3 or 5 percent. Rack the wine into a secondary fermenter. Bung and fit with an air lock. Rack twice in about 6 months til fermented out dry.
If you like use stabilizer, and sweeten it with 2 to 4 ounces of sugar in a syrup. Bottle, and keep it for 6 months at least.
From The Joy of Home Winemaking by Terry Garey, which I recommend buying if you want to get into making wine. It's full of great advice and wonderful recipes.
If you're looking to build out your home bar a bit, pick up a bottle of absinthe. If you can get your hands on Benedictine too, and your dry vermouth is fresh, make Chrysanthemums.
Negronis are a classic choice - you really can't screw them up. With what you have, squeeze a bit of fresh lime and make Pegu Clubs
All that said, punches are great - you can make them in advance and enjoy socializing with your friends instead of furiously manufacturing cocktails. Here's a recipe to get started, but if you pick up David Wondrich's book on punch, there's plenty more ideas there.
Punch - David Wondrich.
Absolutely! I would definitely recommend The Wine Bible and The World Atlas of Wine (7th edition)
Wine Bible it is https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/0761180834
How about a Himalayan salt plate and a book with drink recipes?
This is a pretty great read for an aspiring sommelier.
This is my full list of books from /r/homebrewing but it includes pro level books:
New Brewers:
Continued Learning:
Specialty/Advanced/Other:
Business Books:
Technical Readings (Textbooks might be expensive):
Noonan's Lager Book http://www.amazon.com/gp/aw/d/0937381829
Wild Brews http://www.amazon.com/gp/aw/d/0937381861
Farmhouse Ales http://www.amazon.com/gp/aw/d/0937381845
Brew Like A Monk http://www.amazon.com/gp/aw/d/093738187X
I would like to add to the discussion with quotes from this book:
(http://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845)
"Common physical characteristics between the Dupont culture and a typical red wine yeast include the ability (or preference) to work at unusually high temperatures (typically 77 to 90F or 25 to 32C) without excessive fusel alcohol production as well as the capacity to be super-attenuative..." pg 172
"At Brasserie Dupont, primary fermentation proceeds at the shocking 85 to 95F (30 to 35C) and lasts for five to seven days." pg 175
So, in reference to your other comment about style, assuming we know this strain is the Dupont strain we shouldn't worry about fusel alcohols at high fermentation temps. The Dupont Saison Vieille Provision is on style in a competition.
To be honest it's the only Belgian saison I've ever had. Don't notice fusels in it or my homebrew w/ this strain. But I'm a horrible judge of such things :-)
The book Farmhouse Ales goes into this red wine yeast comparison in detail. The author suggests adding extra FAN rather than extra oxygen, if I remember correctly (maybe both?).
There are a lot of misconceptions with Saison fermenting.
Saisons were historically brewed over the winter so would not have started warm.
This is a great book on the subject if you want further info - http://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845
So start fermenting at normal ale temps and ramp as high as 30°c to reach the attenuation you require.
If using WLP565 be prepared for it to stall which would replicate its natural fermentation profile e.g. taking off again as the weather warms up.
It is lazy even with a temperature bump but Wyeast 3724 seems to not exhibit this even though they are both meant to be the Dupont strains.
It's called The Story of Tea: A Cultural History and Drinking Guide
After that guy deleted his post, it's like we're having a secret conversation about a secret mug and a secret book. I was almost tempted not to post the reply...
The Story of Tea is a great book. Tons of information and really beautiful.
James Peterson's Cooking is a great place to start. I've given it as a gift to several friends and family members and they have loved it. At $26 it's a steal for all of the content that the book covers. Peterson's What's A Cook To Do? ($6.46) is a great little reference-tips & tricks book to have on hand as well. As is his Essentials Of Cooking. You can't go wrong with any of James Peterson's books. Last but not least The Food Lovers Companion ($11) is a must have culinary dictionary/encyclopedia. I don't know if any of these are used in classes, but they are great educational books to get started with and they won't break the bank.
Experimenting is great, but doing a bit of reading along the way wouldn't hurt and might spare you some disasters.
On the cheap, Pam Anderson's How to Cook Without a Book was a good starting place for me when I had similar questions / concerns in college. It focuses on a few basics and then builds upon them with variations. Moreover, this text is a quicker read than many of the other tomes out there. You can get it used for $12 including shipping. Used cookbooks are seriously the sh*t.
If you wanna drop a bit more money (~$26), James Peterson's Cooking has far more visuals and recipes than Anderson's. Beautiful text, mouth-watering recipes.
Lastly, I think it makes sense to focus on a certain style of food for a while so you get it dialed in before moving on. That way, you build momentum and better retain the lessons you learn. With Anderson's book, for instance, you could riff on a homemade pasta sauce for a week or two, or mess with sauteing chicken and vegetables a few different ways. Keep a list of what you make so you get a sense of where you've been in the kitchen, what you've accomplished, and what you might want to try next.
Oh, and keep coming back to cookit to discuss. Hooray community!
James Peterson's Cooking. It has lots of good recipes and not just the how, but the why. Also, How to Cook Without a Book and Ratio to learn how to improvise.
Start with this. Do not skip it. Read it all.
In general Coffee's shelf life at room temp for optimal flavor is around 11-14 days. In the fridge the moisture is too high and will cause the oils to go rancid faster, but if you put the coffee into an airtight container in the fridge for storing it's fine - and only thaw beans when you're just about to brew them. It won't be as good as fresh coffee, but it may be up to 90-95% as good, so the improved shelf life may be worth it.
Source: The Professional Barista's Handbook by Scott Rao.
What's your machine like? If you've got a small boiler, maybe they just don't want you steaming and pulling shots at the same time, to hold up enough pressure for the espresso? Still, that would speak to a machine that really belongs in a kitchen, not on a shop counter.
I wouldn't go stepping on toes at a new job either, but maybe if you share some resources like coffeegeek and home-barista (.com) with your trainers, they might (hopefully) revise their training regimens. You could also check out Schomer's book or Rao's.
Good luck!
To help put a perspective on wine and it's place in the human experience I'd recommend Tom Standage's "History of the World in 6 Glasses". Hugh Johnson and Jancis Robinson's "The World Atlas of Wine"
Edit: Correction to add Hugh Johnson as Author
Here's a few books I've found useful:
http://www.amazon.com/gp/aw/d/0520276892/ref=mp_s_a_1_2?qid=1404722183&sr=8-2&pi=SY200_QL40
http://www.amazon.com/gp/aw/d/0198609906/ref=mp_s_a_1_3?qid=1404722276&sr=8-3&pi=SY200_QL40
http://www.amazon.com/gp/aw/d/1845336895/ref=mp_s_a_1_2?qid=1404722276&sr=8-2&pi=SY200_QL40
This blog post explains very concisely how to make a good IPA.
For something more substantial read PA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele.
> brewing 5 gallons or less isn't worth it
Take that as a matter of opinion. Remember, this is a hobby. I do 5 gallon batches because I can and because it will be drank. For a 1 gallon, either extract or BIAB for size and space are great places to start and learn and require minimum investment.
I would pick up the book How to Brew, or first edition is free online but highly recommend the latest as it has updates to process.
Sidebar has a wealth of knowledge. I highly recommend starting there and visit the Daily Q&A for more information and to glean from others. Much might be over your head but give it time.
Plan 1: Grab a general purpose beginner's book like Ruhlman's 20, How to Cook Everything: the Basics, or The Four Hour Chef and get cracking.
For the record, I would start with Ruhlman since he's the most oriented towards principles, techniques, and general purpose stuff. Bittman's great, but he mostly teaches via recipe which isn't that helpful when you're just barely starting out. Ferris' book is incredible and I would wholeheartedly recommend it, but it's huge and filled with a lot of rabbit trails about learning styles, foreign languages, memorizing playing cards, and shooting 3 points. If you like watching Tim Ferris ADD on neat stuff (and I do) it's a great read, but it definitely isn't only about cooking.
Plan 2: Get this poster. Ideally here. Get the veggie if you need it. Buy the stuff, make the stuff. This won't be quite as much initial layout as buying a book, and it's not nearly as intimidating. But it's not nearly as detailed so you're going to have to do a lot more guess-and-check type stuff and be ready to throw out your mistakes, which is probably going to cost more and be more frustrating in the long run.
tl;dr - Ruhlman
Disclaimer: links are for convenience only. I receive no benefit other than sharing my favorite sources.
I also like the Homerbrewer's Bible - Snyder when I'm putting together a recipe. I look through what's in there to get some ideas.
I'm a fan of The Brewmaster's Bible: The Gold Standard for Home Brewers
The advice in these comments is good. Also, Beginner's brewing books like The Complete Joy of Homebrewing and The Brewmaster's Bible have sections with generic recipes by style. The also have good general descriptions of various varieties of hops and their typical uses for bittering, flavoring, or aroma.
Victorinox 8 inch Chef's knife. The 10 inch is overkill in most cases because it's bigger than most cutting boards that you'd use on a daily basis. A cutting board that's over 12 inches deep and 18 inches wide is unwieldy to wash in the sink and dry in a rack.
https://www.amazon.com/dp/B000638D32
If you want some expertise on the subject, read "An Edge in the Kitchen" by Chad Ward. It covers the metallurgy of different steels used in knives, various sharpening methods, and the blade geometry of Japanese and Western knives.
https://www.amazon.com/Edge-Kitchen-Ultimate-Guide-Knives/dp/0061188484
I really loved this book, it is well written and informative about kitchen knives, and it gave form to my obsession with kitchen knives.
Just as a quick counter to some of those with expensive knives who will pipe up here (and I own some myself,) there are really only a few things you need to know about a good knife: how sharp its edge can be, how long it can hold its edge, and how durable the knife is as a whole. Balance, as in all things, is key. A $25 dollar set of knives in a block from WalMart are usually stamped metal, don't hold an edge well, and cannot be sharpened to a very good edge in the first place.
If you don't want to break the bank, consider a well rated stamped blade, there are a few out there. A good specific starter brand would be Victorinox. You really should consider two knives to start for kitchen work, a chef's knife, and a paring knife. Everything else you can add later. Always hand wash your blades and treat them as kitchen tools, not substitute letter openers and screwdrivers. Learn how to use a honing steel (though some are actually ceramic) and sharpening stone.
I would highly recommend starting with a book like this:
An Edge in the Kitchen
Not a cooking appliance per se, but a GOOD knife sharpening system and taking the time to learn about how to sharpen a knife and what it entails. What got me started was this book for the knowledge, and I ended up using an Edge Pro Apex, but a more economical alternative to that is the AGPtek on amazon.
https://www.amazon.com/Edge-Kitchen-Ultimate-Guide-Knives/dp/0061188484/ref=sr_1_1?ie=UTF8&qid=1527779143&sr=8-1&keywords=an+edge+in+the+kitchen
https://www.amazon.com/AGPtek-Professional-Kitchen-Sharpener-Fix-angle/dp/B00ABVS5VY/ref=sr_1_7?ie=UTF8&qid=1527779055&sr=8-7&keywords=edge+pro+apex&dpID=41kOlJo6D4L&preST=_SY300_QL70_&dpSrc=srch
I have struggled with the same difficulty for many years. Instead of plugging a specific knife, let me recommend this book:
An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro
http://amzn.com/0061188484
It will answer the question you asked and 20 other questions you didn't think to ask but need an answer to.
Huh!
That's really interesting!
A close friend's father introduced me to brewing when I was, like, 16 (after sneaking no small amount of his home brew) and we spent several afternoons brewing together and he told me a lot about how the different ingredients and brewing methods work to create different flavors and styles of beer, so I have an (admittedly basic and ineloquent) understanding of hops and grains and malts.
I also cook a lot, so flavors and ingredients are really important to me and I'm keenly aware of what a big difference something like fresh basil can make over a dried ground powder in a freshly prepared meal. That's not snobbery, it's just a fact. Good quality ingredients are important to crafting excellent food.
I got curious about wine a couple years back and read Drink This, which is an amazingly easy to read and unpretentious guide to learning what exactly the difference between Syrah and Merlot is. (And all the other varietals.) The book recommends a lot of tasting, and I can't drink 5 bottles in one go by myself so I decided to make a game out of it and gave a powerpoint lecture on each chapter to my friends and we did all the tastings together. Super educational and a great experience. Would definitely recommend.
For the record, I didn't know anything about anything regarding wine when I started out on that little adventure. No shame, full curiosity.
Anyway.
I don't know of any great books about beers off the top of my head but this is the book I was given to learn about brewing. It will give you a huge amount of insight into the process and ingredients (and history!) of brewing if you're interested.
I totally understand why you made the analogy you did now. Thanks for clearing that up!
And yeah, while I totally agree that people can use beer knowledge as a way to feel superior to those around them, and that habit is stupid and annoying, there really is a lot to learn about beer (and pretty much everything else in the world, duh) and a whole lot of great stuff out there to taste! So don't let those jerkbags ruin that experience for you. Go check it out!
It's fermenting. Did you check the specific gravity before adding more sugar and sealing it up?
I would encourage you to pick up a copy of The New Complete Joy of Hombrewing by Charlie Papazian and/or a copy of The Compleat Meadmaker by Ken Schramm
If you're going to back sweeten your mead you need to add potassium sorbate to prevent the yeast from starting back up.
There are two pretty much bibles of home brewing: The Joy of Home brewing is the first, I have never read it but I hear good things. The author is pretty famous in home brewing circles and this book is credited with jump starting home brewing.
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664/ref=sr_1_1?ie=UTF8&s=books&qid=1259699032&sr=8-1
The second (and the one I own because of the vast amounts of knowledge) is How to Brew. It has information on the ingredients, basic process for beginners and advanced techniques.
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888/ref=sr_1_1?ie=UTF8&s=books&qid=1259699116&sr=1-1
I'm using the "Joy of Home Winemaking" by Terry Garey. Her website is here, and her book link is here.
She does a lot more of fruit wines as opposed to grape wines, which is what I'd rather do. You can always go and pick up a bottle of grape wine anywhere, but apple-mango...not so much. The process is pretty simple, I think it's a lot easier than making beer, just the aging process is much much longer.
Right now I have a strawberry apple, pineapple-cantaloupe-orange (In honour of Jack Layton) and a spiced mead bulk aging, and 20 L or so of Apfelwein, which I think is what is usually recommended for a first try at wines since it's pretty easy, and tastes delicious after 3 months.
This is a good book for someone just starting out making primarily non-grape fruit and vegetable wines. It's pretty high level and doesn't get bogged down in nitty gritty, but gives you a process to make solid wine and encourages experimentation:
https://www.amazon.com/Joy-Home-Wine-Making/dp/0380782278
> "fruit wine" in the description
The reason so many recipes mention it, is that was widely available early on in 5gm packs for about $1-2. 90% of the fruit wine literature online is horribly dated and not really informed by up to date winemaking literature; Imagine everybody on this forum only ever referencing the The complete joy of homebrewing 1st ed, but worse than that.
If you want a serious reference, pick up Pambianchi. It's focused on grape wines, but grape wine techniques are extensible to fruit. This book gives some good ideas on amount of sugars necessary to get to wine levels for various fruits, but also comes across as a bit dated.
My suggestion is The Joy of Home Wine Making
So I'd like to plug David Wondrich's Punch as good place to start if you want to do something creative that really involves the craft of punchmaking, which, at least according to Wondrich, is antithetical to how we make cocktails. If you just want a great recipe, I have to recommend his iced tea rum punch, it's in the book and also outlined in this promo article. It's quite tasty, easy to modify (Bourbon works great) and very easy to scale. Try it out on a weekend and then repeat the recipe for the wedding at a grander scale. Be warned though, it's easy to drink and includes a fair punch of caffeine. I've had a rough night or two due to this one.
If you want to get deep into the world of Punch, I highly recommend David Wondrich's Punch! book. It gives the history of the "flowing bowl" along with a ton of historical punch recipes.
Here are Wondrich's Proportions for a proper Punch:
Have fun!
It needs this book.
Is this the Wine Bible you're mentioning?
There is a terrific book called "What to Drink With What You Eat" that breaks things down based on food, on type of wine, or nationality of food. My favorite part? It included pairings for things like Big Macs, Taco Bell and Twinkies.
The Food Lab for general cooking and techniques.
I found a book of French dishes at a discount shop once called the Food of France and I’ve been enjoying cooking from it for close to a decade. Just plain old French classics.
I stayed in Barcelona for a while and bought the book from the restaurant La Boqueria in NYC to inspire me to cook things from the market. I’ve never been to the restaurant but everything I cook from this book blows my mind.
In addition I have What To Drink With What You Eat in heavy use. Not really a cook book but good for learning about flavours regardless!
What to drink with what you eat (Amazon link)
Its a pretty big book that has quite a bit of wine pairing.
Je te conseil ste livre la : https://www.amazon.ca/How-Brew-Everything-Right-First/dp/0937381888 sinon, son site web gratuit : http://www.howtobrew.com/ Je sais pas si il est a jour comparer au livre. Ya eu plusieurs découverte de brassage depuis quelques années. C'est un super de bon livre avec la grande majorité des choses que t'as besoin de savoir concernant le brassage de la bière et c'est super bien expliqué.
r/homebrewing peux t'aider aussi. Super belle communauté consacrer au brassage de biere et plein de gens qui veulent t'aider. Incluant John Palmer lui même (auteur de How to Brew).
Ya aussi ste gars la qui fais des cherches sur des bieres historique anglaise : http://barclayperkins.blogspot.ca/ Super de bon stock qui t'apprend les ancien type biere avant la révolution industriel et les guerres qui a eux qui a tout changer.
Je recommande aussi http://brulosophy.com/. Super de bon blog qui teste des mythes de brassage de façon scientifique et les prouve correcte ou non.
Tout ca c'est le brassage de biere de type Anglais. Si tu veux du stuff de biere belge (ce qu'on a beaucoup au Quebec) je te recommande la serie - Brewing Farmhouse Ales, Brew like a Monk et Brewing with Wheat. https://www.amazon.ca/Farmhouse-Ales-Craftsmanship-European-Tradition/dp/0937381845/ref=sr_1_1?s=books&ie=UTF8&qid=1519234800&sr=1-1&keywords=brewing+farmhouse+ale&dpID=51oI7VkdTwL&preST=_SY264_BO1,204,203,200_QL40_&dpSrc=srch
Si tu cherche du stuff des biere Allemande/Czech je te conseil ste livre la : Brewing Lager Beer : https://www.amazon.ca/New-Brewing-Lager-Beer-Comprehensive/dp/0937381829/ref=pd_sim_14_18?_encoding=UTF8&psc=1&refRID=YJKTZ5QSPD8KH7MZQ48Z
ET Si tu cherche plus des recettes qui fonctionne que son selon les styles BJCP, je te conseil ste livre la : https://www.amazon.ca/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500/ref=pd_bxgy_14_img_2?_encoding=UTF8&psc=1&refRID=S5CFF5PGSYQN6YW5HNZH
Si tu cherche du stuff concernant les biere surrette (Lambic, Brett, Lacto etc) regarde ste livre la : https://www.amazon.ca/American-Sour-Beer-Michael-Tonsmeire/dp/1938469119/ref=pd_sim_14_9?_encoding=UTF8&psc=1&refRID=DF5N9XVQ8FWQCNK6NKS3
Je connais malheureusement pas de literature en francais.
Sur ce bonne chance et lache pas! C'est super interessant!
Learn about brewing. Even if you can't pick up the hobby right now, nothing will help you to improve your understanding of beer more than learning how the product and the flavors you end up with are created. Even on a homebrewing scale, the science is the same, so as an introduction, "How to Brew" by John Palmer is a good star for this, and "New Brewing Lager Beer" by Gregory Noonan is an appropriate next step. This kind of background knowledge is a critical foundation to understanding what you are tasting.
It is important to try to cultivate your palate as well. "Evaluating Beer" by Brewers Publications is a great starting point for understanding the basic philosophy and techniques of judging. I'd also recommend looking at the BJCP website and going through their resources, particularly the study guide. And of course, taste lots of beer! A good way to work through this terrible burden is to look at the BJCP Style Guidelines and see what is listed as classic examples. Pick out the styles that you are not as familiar with and try to find some of them. Grab a few examples of one of your weak styles all at once and organize a flight, using a score sheet (warning: PDF) to organize your thoughts on each. If you can find other judges or people interested in judging to do this with you and discuss, even better.
This book is a great resource for brewing lager: https://www.amazon.com/New-Brewing-Lager-Beer-Comprehensive/dp/0937381829
New Brewing Lager Beer by Noonan (It's about more than just lagers)
In addition to the books mentioned here, there are plenty of style and ingredient specific books out there.
Two of my favorite books are the style books by Terry Foster. His Pale Ale and Brewing Porters and Stouts are really great.
Heck, the second brewing book I ever bought was Heironymous' Brewing with Wheat, awesome book that I keep referring back to.
Right now, I'm working my way through New Brewing Lager Beer by Greg Noonan. It's very dense and technical, but I see it as a must read for where I'm at in my brewing.
If anyone is interested in the science behind decoctions, the best resource that I have come across so far is this thirty year old book.
I tried it once after lots of reading in Greg Noonan's book. It's really, really hard without the right conditions and decent equipment. A combination of these things made it a total nightmare for me:
I would say that unless you have a REALLY good thermometer, a well-behaved burner that is wind tolerant and can go down to a "simmer" level (i.e. if it's heating up too fast), and have the patience to measure things out accurately, it's too easy to screw it all up and overshoot or undershoot the target temperature for the rest mash (also, to burn/overcook the decoctions).
You should read this book, it's more about a style and culture than actual farmhouses
http://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845
According to the farmhouse ales book, a biere de garde can either be a lager or an ale (at lower temperatures 66-68F), and commercial breweries do either.
> With either approach, there is the common goal of brewing a product with reduced (but not eliminated) fruit aromatics (esters) allowing for a purer expression of malt character.
As for naming, a "farmhouse ale" can be either a biere de garde or a saison - the book covers both equally.
The other books that were listed are both very good (I have read both) but my favorite book that I have was The Complete Beer Course. It may be similar to what you just read but I loved it. Goes through more styles than most other books I've seen and gives plenty of examples of beer to try for each style. It is still my go to book when I want a refresher about styles/breweries.
http://www.amazon.com/The-Complete-Beer-Course-Tasting/dp/1402797672/ref=pd_bxgy_b_img_y
What Tuzki said. This is outstanding for beginners and experienced beer drinkers alike.
Sure.
https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894/
https://www.amazon.com/Complete-Beer-Course-Tasting-Classes/dp/1402797672/
Also since you're talking about aging:
https://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X/
Much older but seminal:
https://www.amazon.com/Michael-Jacksons-Beer-Companion-Gastronomy/dp/0762402016/
edit: shorter links
The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes (by Joshua M. Bernstein): This book looks somewhat lighter (a big coffee table book), yet interesting. Does anyone own a copy?
Edit: Amazon score 4.7/5
This book is a great start. It will teach you close to everything you need to know.
[Best Case Saison extract kit] (http://noblegrape.ca/beer/best-case-belgian-farmhouse-saison/)
[Faucet and shank] (http://www.ontariobeerkegs.com/Chrome_Faucet_Beer_Shank_Combo_Kit_p/cfshank-fslash-faucet.htm) - Part 1 of upcoming keezer project
[The Complete Beer Course] (http://www.amazon.com/Complete-Beer-Course-Tasting-Classes/dp/1402797672/ref=asap_bc?ie=UTF8)
And, to boot, my Reddit Secret Santa sent me 3 bottles from Mak's Beer craft brewery in Hong Kong.
I've had The Story of Tea for several years and like it a lot.
Hmmm this one is one of the better general topic books. This one looks like it might be ok. Haven't read that one yet though. I tend to look at the more terroir specific books lately if I'm looking for info on tea.
Sure, https://www.reddit.com/r/tea/wiki/faq
The Story of Tea: https://www.amazon.com/dp/1580087450/
Tea: History, Terroirs, Varieties https://www.amazon.com/dp/1770853197/
As for the relevance, your post states that Twinings is cheaper than Tazo, and I merely pointed out that a) that isn't necessarily true, and b) insistence upon the cheapest possible tea is arguably a bad thing.
The Story of Tea is a really great book that I've been enjoying.
Tea: History, Terroirs, Varietes: https://www.amazon.com/Tea-Terroirs-Varieties-Kevin-Gascoyne/dp/1770853197/
And the Story of Tea: https://www.amazon.com/Story-Tea-Cultural-History-Drinking/dp/1580087450
Cooking by James Peterson is one of my favorite cookbooks because it goes over a ton of stuff and has great pictorial instructions for more involved tasks.
Cooking by James Peterson is a good resource. Very readable with plenty of illustrations, recipes, and techniques shown step by step.
Jacques Pepin's Complete Techniques is on my Christmas list.
The greatest cooking encyclopaedia though has to be the Larousse Gastronomique. One of my very favourite possessions and something that I refer to more than any other book I own.
Agree with the Professional Chef
If you want something a little lighter I'd recommend Essentials of Cooking or Cooking by James Petersen
http://www.amazon.com/Essentials-Cooking-James-Peterson/dp/B000I2J1ZU
http://www.amazon.com/Cooking-James-Peterson/dp/1580087892
I just planted some rhizomes last year, so I'm hardly an expert!
I learn a log from following these guys: http://www.greatlakeshops.com/hops-blog. They are more geared for commercial endeavors, but I've learned a lot from reading them. I also follow them on Facebook.
Also:
http://msue.anr.msu.edu/topic/info/hops
https://www.amazon.com/Homebrewers-Garden-Easily-Prepare-Brewing/dp/1580170102
I also watched whatever youtube videos I could find about hopgrowing.
There is a really good book about doing exactly this. I think the guys where on an episode of basic brewing too.
http://www.amazon.com/The-Homebrewers-Garden-Prepare-Brewing/dp/1580170102
You can grow your own hops and grain for brewing. But why stop there? You can grow a lot of herbs that you can use in brewing and cooking. Grow some chillis (Peppers) make your own hot sauce, grow some cabages and other veggies make your own saurkraut and other fermented foods.
Gardening isn't really all that hard. Get yourself a book or ask for some advice over at /r/gardening.
Nice to see a fellow brewer who loves the classics. :) My kettle is MY happiness machine. XD
Oh, found a book. HIGHLY RECOMMEND. The Homebrewer's Garden. Although the recipe in here is a dandelion bitter, with hops. Still looking for THE book.
First and foremost, did someone slip acid into my beer? Or are you guys seeing that too?
On a more serious note, this looks like a pretty good setup. However, it is my understanding that hops like full sunlight. Someone correct me if I am wrong here, but that is what I remember from when I grew hops (going on 4 years ago now). I'm up in Massachusetts though so maybe having some shade during the day will be good for the plants in the south because there it is hotter and you get more sun/direct sunlight.
Also, how long are those ropes? I had my plants growing up about 12' of rope and they got pretty bunched up at the top. I think that could have grown another 3-6 feet easily, more in the following years. I think once established, the bines can grow up to 20'.
Have you checked out The Homebrewer's Garden? I found it very helpful when I was growing.
Anyway keep at it.
Cheers!
I'm selling all my home brew equipment and books asking 300, its an all or nothing deal sorry. I will provide pictures for any one interested.
1-glass carboy and hauler
1-bottling bucket with spout
1-fermenting bucket with lid
1-1 gallon glass carboy
1-2 gallon bucket
1-Hydrometer
3-Air locks
1-Thermometer
1-wood stirring paddle
1-40 quart stock pot
1-turkey fryer with the timer removed
1-20lb empty propane tank
1-capper and about 50 -60 beer bottle caps
1-corker for wine bottles and some corks
Auto siphon, tubing, racking cane,some PBW cleaner and Star Sanitizer left over, I have I think 12 empty wine bottles and probably have about an empty case worth of beer bottles.....I mean pretty much everything you need to brew or make wine.
Books are listed below and are in great shape.
How to Brew Beer
Designing Great Beer
For The Love of Hops
Yeast: The Practical Guide to Beer Fermentation
Hop Variety hand book
The Homebrewer's Garden
Not really unfortunately. But if you're up for reading there are two books I'd recommend. The more readable of the two is God in a Cup. The more technical is The Professional Barista's Handbook.
They are both from 2008, and are somewhat dated as the coffee world has moved pretty quickly in the last decade or so. But they are still good books to understanding coffee. On a professional level (the Rao book) and on a global scale (the Weissman book).
Scott Rao has two or three introductory books such as: The Professional Barista’s Handbook and Everything But Espresso. I would also look around Barista Hustle. I’m currently taking their Advanced Coffee Making course in order to put together a wholesale training program, and it’s been super solid so far.
Wine:
Windows on the World - Kevin Zraly
The Wine Bible - Karen MacNeil
The World Atlas of Wine - Hugh Johnson & Jancis Robinson
Cooking:
The Professional Chef - The Culinary Institute of America
The Culinary Institute of America book page on Amazon
The Flavor Bible - Karen Page
> why the English had India Pale Ale for the long voyage to bring beer to the expats on the subcontinent
This is the common misconception
To get the real story, read IPA by Mitch Steele
https://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003/ref=sr_1_1?ie=UTF8&qid=1501951679&sr=8-1&keywords=IPA+mitch+steele
May I offer this book up for you to consider? IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele
http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003/
I bring it up as Steele's research shows that "IPAs" were actually the pale ales of the day and starts to point that IPAs were not created solely for the trip to India.
There is plenty of info in the book that debunks many of the commonly held thoughts about how and why IPAs became what they did.
Also he has plenty of info in how and why beer degraded the way it did and why we were mostly left with American light lagers and how that process started back in the mid-1800s.
Also if you are a brewer, there are plenty of recipes in the second half of the book to grab plenty of ideas from or to brew straight out.
Gift certificate for his homebrewing store and/or this book about the brewing of IPAs.
Get Palmer.
Best books you can get are Complete Joy of Homebrewing or How To Brew. There is also an online (albeit slightly outdated) version of How To Brew here.
I would also recommend picking up Brewing Classic Recipes, although all of those recipes can be found online one place or another.
As for next steps... it depends on what you want to do. You can move up to bigger batches, you can try hopping into all-grain, do a combination of both, stick with 1G kits... whatever you want to do, it's all good.
How to Brew by Palmer
http://amzn.com/B009DH2PP4
or the free 1st edition:
http://www.howtobrew.com/
Great read for new and experienced brewers. And you can never learn enough at http://homebrewtalk.com
I don't think you will find one cookbook that has a comprehensive list of every ingredient and piece of equipment used in the book - the list would be incredibly long, and since most people won't cook every recipe from a cookbook, there would be a lot of equipment and ingredients that would go to waste.
However, How to Cook Everything: The Basics does include a list at the beginning of all the equipment used in the book. It also gives a solid primer of the techniques you will need to start out cooking, has basic skill lessons, and recipes for just about everything. I think this would be a great place to start. Once you master the basics and have a stocked kitchen, you should be comfortable enough to start trying out any Italian cookbook.
I have no clue, but one good resource would be this book on semen cocktails. I'm sure they have an answer if you don't want to try it on yourself first:
https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC/ref=dp_kinw_strp_1?dpID=41NGgzbfwJL&preST=_SY445_QL70_&dpSrc=detail
You're fine on Amazon. After all, Baby Jesus Buttplug is a thing on Amazon. Plus there's this: click if you dare
https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1480650331&sr=1-2
There is also a drink book
https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1480650331&sr=1-1
I would suggest a book called The Brewmaster's Bible. It goes over each style and talks about what ingredients are needed for each. If you go into the shop then you can reference the different styles and more easily pick a recipe.
The Brewmaster's Bible has a list of yeasts and their optimal fermentation temperatures.
If you want to choose for him, you absolutely should get yourself a copy of An Edge in the Kitchen and read it first. If you're even slightly interested in knives or at least a little nerdy you'll probably enjoy it for its own sake, as well as learn why you should or shouldn't buy certain types of knives.
I will suggest a specific honing rod. That thing is the tits.
Read through this article: eGullet - Knife Maintenance and Sharpening
And this article: eGullet - An Edge In The Kitchen (which is an excerpt from the book he literally wrote on the subject)
Congratulations! You now know more about cooking knifes than 99.99% of the population.
It's all about balance and feel, so it's hard to give a "one size fits all" recommendation. However, make sure you read the part about "forged" knives and how many of the more well known brands have been mailing it in for a while. For the price, it's hard to beat those Forschner/Victorinox knives.
I would suggest you get this first: http://www.amazon.com/An-Edge-Kitchen-Ultimate-Knives/dp/0061188484
It's a great book and teaches you all about knives, how to sharpen, different cuts, etc. I use whetstones/waterstones to sharpen and it doesn't take long to learn. I see you have a Wusthof knife. Those typically have an edge at 22 to 25 degrees. Euro chef blades are the easiest to sharpen.
Take the blade and gently put it at a perpendicular (90 degrees) placement to the stone. Then tilt it 1/2 the way. This is now 45 degrees. Now go 1/2 of that. Now you are at 22.5 degrees, which is a good angle for a euro chef knife. Sharpen using that angle. It's not hard, and you can always do the 1/2 - 1/2 method.
I only use 320 grit when I get a knife that is quite damaged and has chips in the edge. Otherwise, I use 1000 grit. Either way, even after 320, the edge should cut paper like a razor. All the other grits just put a nice polish on the edge to help it glide through food easier.
If you start to take the angle down to 20 or even 15, you hit japanese knife territory. You'll find that they have a finer edge, but that edge doesn't keep as well, and frequently requires a hone or steel to keep the edge in shape. Google "the sharpie sharpening method" to see how you can use a sharpie to see if you have the correct angle as well.
I keep most of my blades between 23 and 25 degrees and only my Japanese sushi knives at 16 degrees edge angles. All my knives will shave hair off your arms easily. It makes working in the kitchen much easier. Besides, I usually cut myself with dull blades using too much force than with a sharp blade. Again, get the book I mentioned. it will help a LOT.
The Complete Joy of Homebrewing
The Joy of Home Winemaking by Terry Garrey.
Link. https://www.amazon.com/gp/product/0380782278/ref=dbs_a_def_rwt_bibl_vppi_i0
It's the best.
Everything you need to know on this topic, from the spirits world’s finest:
Wayne Curtis “And a Bottle of Rum”
https://www.amazon.com/dp/0525575022/ref=cm_sw_r_cp_api_o50LBbNC0R0S7
David Wondrich “Punch”
https://www.amazon.com/dp/0399536167/ref=cm_sw_r_cp_api_460LBbCZV59W9
So I'm guessing by the hot tub, and the isolated cabin in the woods, that you want some intermingling and socializing to happen. I would say pick up an assortment of booze, but make a punch!!
This is exactly what a punch is for ! Taking a group of people and focusing them around a focal point in the room (the punch bowl) to open up conversation.
http://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167
Since its in April, I would definitely recommend getting this book, texting everybody to see what kind of booze they like, and whipping up one of the recipes in this book.
Cheers!
Ultimate Bar Book by Mittie Hellmich. It's been my go-to for years now.
I got this book as a gift a while back and it's wonderful. It's really given me some good "go-to" mixed drinks. It separates the drinks by style, and somewhat by the "base" drink, so if someone gives you an idea of what they like, or if you know you want a certain type of drink (cocktail, old fashioned, shooter, margarita, etc), you can get some ideas.
I even use it to find nonalcoholic drinks for my kids.
If he doesn't have one already, a pocket-size beer tasting journal might be good. Hell, even if he has one, if he likes taking notes about his beers he might appreciate this.
If he's into homebrewing, maybe a homebrewing recipe journal? While we're on the subject of books, would a cocktail recipe book be useful to him, if he's also into liquor and mixology?
Glassware is probably a safe bet, too. If you know there's a type of glass he's missing or a type that he favors, get him one of those.
If you have a local bartending school, look into that and see if you could afford to pay for lessons, if that's something he'd be interested in.
The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails.
So I have a bottle of Glenfiddich featured here that has been half empty for about 3 yrs. it was the first bottle of whiskey I bought and it's been sitting around just looking sad.
I found a recipe for the Robby Burns in my Ultimate Bar Book and I thought I'd give it a try:
Shake w ice and serve up.
I haven't tried allot of vermouth so the taste is a little different to me.
Anyone ever tried this drink? Any other variations? What do you do with old whiskey you aren't drinking?
Make sure to also pick up a copy of "The Ultimate Bar Book." It's an essential.
Honestly there are different kinds of lime juice, and they are used for different drinks, some times from a bottle works, and some times you absolutely need fresh squeezed from a lime you cut no more than 6 hours ago. so to answer your question, both. limes are also the most commonly used fruit in drinks, we go through 3 to 4 times the number of limes than oranges and lemons put together.
PS i forgot to include it in the tools but this book is super useful for just about everyone. I would consider it a must have.
I've found that just making a lot of people drinks constantly is really good practice.
Of course, a classroom setting is nice, but if you want a way to learn with less overhead, just keep asking your housemates if they want a drink.
Whenever you encounter something weird (eg why does a Washington Apple taste like ass with Maker's Mark but delicious with Crown Royal?) you can read up on it online.
Also, highly recommend this book: http://www.amazon.com/The-Ultimate-Bar-Book-Comprehensive/dp/0811843513/ref=sr_1_2?ie=UTF8&qid=1346205273&sr=8-2&keywords=bartending
Again, this isn't meant as a suggestion to replace classes, but rather, if you aren't able to find the time or money or tenacity to go to bartending classes.
Webtender is a cool no frills site.
https://www.webtender.com/
If you want a book this one is great.
https://www.amazon.com/Ultimate-Bar-Book-Comprehensive-Cocktails/dp/0811843513/ref=sr_1_1_sspa?gclid=CjwKCAjw3c_tBRA4EiwAICs8CjsJ5KAqFQPOszhM8-Nx5FozzbGHOuUgJAK2dvawWV40C78Z_1REPBoC_78QAvD_BwE&hvadid=241886325096&hvdev=t&hvlocphy=9002786&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=8520193590217228346&hvtargid=aud-647006051489%3Akwd-2787936668&hydadcr=24633_10399729&keywords=the+ultimate+bar+book&qid=1572111220&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzUFRBWVM2NEZRTEZJJmVuY3J5cHRlZElkPUEwODU2MDgzMjFOR0VGSkpQWDZISSZlbmNyeXB0ZWRBZElkPUEwMzQwMTcxMkJMNjlJS1JaTjQ0UCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
I've never been to Vons, so I'm no help there. If you're in the Bay area, are you near a K&L? I go there regularly for all my weird wines needs, and often hit their tastings to try new stuff.
If you're into pairing I HIGHLY recommend the book What to Drink with What You Eat.
https://www.amazon.com/What-Drink-You-Eat-Definitive/dp/0821257188/ref=sr_1_1?ie=UTF8&qid=1474904031&sr=8-1&keywords=what+to+drink+with+what+you+eat
It's half basic explanations of why things work together and half reference book. Good overview but great to have on hand to just flip to "Carrots" and find a wine. Fun book.
I think you would like Lloyd Chardonnay, Robert Lloyd was the winemaker for Rombauer. It's usually $40, so pricier. There re tons of big, buttery options, but unfortunately, working for a winery I've fallen out of touch with specific names, since I usually just work with our wines. It's been while since I've had it but Morse Code Shiraz is a fruity, peppery option and a good price. Not really savory if that's what you like though.
Most white wine is meant to be consumed within two years of bottling. To age, a wine needs acid, tannin, fruit flavor, and alcohol/sugar. Most white wines are lacking in the tannic structure to keep them going. However, since you like the oaky stuff, oak adds tannin and there are many oaked whites that can age for decades. Or high acid whites with a little residual sugar like Riesling. But that's not what we're talking about. But if you like the fresh fruit flavor of whites, then drink them within a couple years. Similarly, most red wines you find are meant for immediate consumption, especially from the grocery store or Bevmo or something. A lot of how long people age wine is personal preference. If you like it big and fruity and it makes your jaw clench a little, drink it young. If you like it smooth, without the tannic teeth coating, and with more of an earthy, savory flavor, drink it older. Beauty is in the eye of the beholder and all that. Different wines are intended for different things though. Again, sorry to be unhelpful, but my best recommendation is to go to tastings to try before you before or just experience new things and if you like it at the current age, drink it. And ask, "How will this wine change over time?" It's a a case-by-case thing. Personally, I like to take notes on tastings and you can see patterns emerge in terms of what varietals, regions etc you like, but also when you like to drink them. It's not the worst study process.
Former Sommelier here. That chart is not a bad starting point for pairing wine to drink with what you eat, but is much more specific than you need to be for cooking.
There was an old adage to not bother cooking with any wine that you wouldn't drink...
And I think that is a complete waste. The variations in wine that gives them their distinct flavor profile and nuance in higher end wines are so easily overwhelmed by direct seasoning and evaporation of alcohol that paying any more than $6-8 a bottle in the U.S. is a waste. Just don't bother buying anything labeled "cooking" wine. Its overpriced, EXTREMELY low quality wine.
The only major factor to consider is red, white or rose wine, with a minor concern toward the alcohol (adds weight) and sweetness.
If you are looking for a good book to explore more of what to drink with what you eat, I recommend the book titled just that, "What to Drink With What You EAT" . It's basically an expanded version of the chart you linked with a reference and explanation, plus its actually a visually appealing book to have lying around when you have someone over to cook for them.
What To Drink With What You Eat
Reisling, Pinot Noir, or Gewurztraminer according to this book. It has yet to steer me wrong. I need to pick up the new one they put out, too. Supposed to be even better.
Yup. I keep this book on top of my wine storage, it is frequently referenced and appreciated.
http://www.amazon.com/dp/0821257188
https://www.amazon.com/New-Brewing-Lager-Beer-Comprehensive/dp/0937381829
Markowski's Farmhouse Ales is an exceptional source for Saison. He describes the Wallonian water thus:
>
>
> The water in most Wallonian farmhouse breweries comes from wells and, as is the case in the surrounding region, is moderately high in temporary hardness (bicarbonate). Minerals such as carbonate and sulfates have the net effect of emphasizing hop character and perceived dryness in elevated quantities. A water profile such as that shown on table 8* would yield enough residual alkalinity to warrant pH buffering with an acidifying agent.
>
>
> Table 8: Typical Saison Brewery #1
>
> Component | Value (mg/L)
> ---|---
> pH | 7.2
> Bicarbonate | 350
> Calcium | 52
> Chloride | 20
> Magnesium | 17
> Sodium | 35
> Sulfates | 107
> Total Hardness | 454
>
>
---
As for my personal preferences, I always put at least .5lb (0.23kg) of flaked wheat in my saisons, for body and head retention.
I'm currently reading Farmhouse Ales and was surprised to find out that what I always considered to be 'Saison' was not necessarily what the original Saisons tasted like. According to the book, beers considered to be Saison were typically either very bitter or slightly sour. They would be aged for a long time before drinking, so lots of hops could be added to preserve them, or they'd end up soured by a wild yeast. So now when I see a beer or yeast marked as Saison, I don't make any presumptions before trying it.
Perhaps the broad range of what can qualify for a Saison can explain why your Saison Blend yeast didn't come out Saison-y. As others suggested, I'd try a higher fermentation temperature next time. Also, since you said it's lacking that funk, you may want to check out using this Saison/Brett blend by Yeast Bay.
The Complete Beer Course is a fantastic read. Bernstein provides a great overview, history, and examples of tons of styles. He writes pretty conversationally, so despite lots of history and beer jargon, it never felt like a beer textbook if that makes sense.
Wow! V pleased at the interest! I've got plans this weekend, but might be able to set something up initially around the 16th. I am not a homebrewer (yet) but my husband just built us a canning/homebrewing station in our basement that I hope to get started with sometime later this summer.
I can totally recommend reading the Complete Beer Course by Joshua Bernstein as a way to get familiar with beer styles. It's pretty accessible in terms of talking about beer.
https://www.amazon.ca/Complete-Beer-Course-Tasting-Classes/dp/1402797672
This craft beer book is pretty awesome to have around too
http://smile.amazon.com/Complete-Beer-Course-Tasting-Classes/dp/1402797672/ref=sr_1_2?ie=UTF8&qid=1422250472&sr=8-2&keywords=craft+beer+book
I honestly think craft should be about the quality of the beer peeps are suggesting in this thread is so serious! Sure. https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894/. https://www.amazon.com/Complete-Beer-Course-Tasting-Classes/dp/1402797672/. Also since you're talking about Yards, some of those westy's, they are probably fine, sadly.
If you go searching for learn-how-to-cook tutorials and get stuck making some boring ass chicken recipe but don't even like chicken, you'll make the food correctly but have trouble enjoying the results. It's homework. You won't last making food you don't like.
To stay interested, follow the foods you already love.
For me, it was pasta. I went nuts. My first year or so learning, I was making an insane amount of pasta and was always stoked to eat the results, even if they sucked.
Too many recipes have one-off ingredients you'll never use again. You want to learn how you can improve your food with what you already have (i.e. Don't worry about the imported, smoked, Himalayan pink salt yet).
A person who understands food will give you so much more than a checklist and directions can. Understanding trumps a recipe every time. And you'd be surprised how little you need to make great food. A good cook knows how to do this.
I was really fortunate to have a roommate who's Italian grandma was an amazing cook. He knew his shit. He would coach and correct everything I was doing with my horrible attempts to make pasta. It was fun and quickly showed me how to improve--all with no recipes. It showed me you can taste as you go.
Today there a more books telling you what to do, and less telling you why you do it. The latter is the key.
These two books really opened a lot for me regarding understanding food and how to make it better:
I'm Just Here For The Food: Food + Heat = Cooking
Cooking (James Peterson)
Honorable mention:
Ratios: The Simple Codes Behind the Craft of Everyday Cooking
Cheers, and best of luck. Now go eat!
Cooking by James Peterson is good. It has tons of recipes of varying levels of difficulty. It also goes over techniques with pics. Worth looking at, anyway.
Anything by James Peterson. Cooking.
I think subscribing to cooks illustrated as well. I still get it and learn something new every time on the science side.
Yes, but not very well. I have cascade and fuggles, and the japanese beetles love them. The cascade blooms don't get very big, and the fuggles is new, I kind of pared it back this summer to let the roots grow. The cascade vines are getting wild, growing all over the place. I have a very clay-ey soil amended with some sand and compost, on a western exposure. I think I need to move to get more sunlight, and add miracle grow liberally.
There are a number of good books on growin your own hops, I like this one: The Homebrewer's Garden
Have your soil tested, spread a bunch of milky spore if beetles are a problem, and build a sturdy trellis.
If you're getting at least 6 hours of sun the plants should be okay, but I wouldn't expect much out of them.
The pots will be a problem though. You should really try to find something bigger or they are going to get root bound in no time. Some sources suggest a pot with a 20" diameter.
Lastly, be careful with fertilizing especially in pots. Over-fertilization is more detrimental than under-fertilizing.
If you are interested in growing things to use in beer, might I suggest herbs and spices. The Homebrewer's Garden talks about growing grain and hops, but it also has a large section on brewing herb. A lot of those plants would tolerate the small space or lack of southern sky.
Malting is a lot of work. Check out The Homebrewer's Garden (http://www.amazon.ca/The-Homebrewers-Garden-Prepare-Brewing/dp/1580170102). There is a small section that covers malting and I can imagine the process is very similar for alternative grains.
I have grown my own barley, but never have done the malting yet for the same reason you pointed out. If you can buy malted millet, then that is the way I would go with.
The Homebrewer's Garden is a pretty good resource. Some very interesting beer recipes that use herb mixtures instead of hops.
I just finished a recipe I got out of Charlie P's "Microbrewed Adventures" and it turned out nice. It's more of a craft beer history book though, but it really is a cool read for the "why" of homebrewing. As far as the "how" goes, http://www.amazon.com/Homebrewers-Garden-Easily-Prepare-Brewing/dp/1580170102 is pretty cool. Comes with a lot of nice recipes for using things you can find it your back yard. Hops, juniper, dandelions, whatever. Has a recipe for Sahtti I've been meaning to try out for a while now.
The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea
Check out this book:
http://www.amazon.com/The-Professional-Baristas-Handbook-Preparing/dp/1605300985/ref=wl_it_dp_o_npd?ie=UTF8&coliid=IVHVR7NS95DYL&colid=CEF3GXQPLK7T
Twas recommended to me as a godbook of sorts for baristas. Donno from personal experience though.
There are ton of factors that need to be considered, but what's happening at your shop is unfortunate. It really sounds like it's one of those situations you should probably remove yourself from because it will take a lot of time and effort on your part to change the system and you'll likely see no reward for it.
Claiming you can pull a delicious shot in 5 seconds is like saying you can cook a full turkey in 30 minutes. Please don't get caught up in "It should be within 25-30 seconds" or whatever you may hear. Just your dose alone will change that a ton. So will roast profiles, ratios (ristretto is a ratio, not a time btw), grind size, roast date, etc.
You asked for resources though and I think to get a relatively unbiased opinion you should get the Scott Rao books The Professional Barista's Handbook and Everything but Espresso. Scott Rao isn't a cafe owner like Schomer or the Blue Bottle crew so the theory and methods aren't based on his own company's coffee. A lot of resources out there that say how a shot should be pulled are more specific to their coffee and the machines they use. I recommend these two books to everyone who wants to really learn coffee theory objectively aside from any one company's methods. Plus, this information will help you when moving from one shop to another since the theory stays the same.
Hope that helps!
https://www.amazon.com/Professional-Baristas-Handbook-Preparing-Espresso/dp/1605300985
Get this book, you will learn a lot and then you will be the one who “knows what their doing”
http://www.amazon.com/The-Professional-Baristas-Handbook-Preparing/dp/1605300985
This is a very technical book that has a lot of science and depth behind coffee. The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea
Surround yourself with people that are as enthusiastic about it as you. It will make it so much easier to study and retain information if you have people around you that you can talk to about it. As far as books go, I use 3.
Exploring Wine for extensive base knowledge of laws and history.
The World Atlas of Wine for maps of every wine producing area in the world.
Wine Lovers Companion for glossary terms and definitions.
If you can afford to, a subscription to Guild Somm will be so incredibly helpful. Wine law is updated as it comes out, news and podcasts about latest trends in the industry, lots of like minded folks to discuss stuff with. It's a fantastic tool.
Lastly, don't get intimidated. It's a big BIG BIG world of wine, larger than most people assume, but it's beautiful once you're immersed in it.
I had the EKG/Fuggles on hand, and I did a Black IPA using these hops in the past (same bittering addition, lower aroma addition) and it turned out beautifully, though we used US-05 as it was on hand.
Just wanted to recreate that amazing brew from way back when seeing as I was making some darker beers. The British yeast was more because I had washed and recycled it from the Coffee Porter, and had read that commercial brewers often use either a British Ale yeast or a neutral US ale yeast for their Black IPA's and CDA's.
Reference: http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
(Good book)
I haven't read this, but it sounds like it might be along the lines of what you're looking for: https://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
Sniped from Mitch Steele's IPA book.
Great point. Here are a few solid book recommendations.
https://smile.amazon.com/Complete-Joy-Homebrewing-Revised-Updated-ebook/dp/B00BATINQ8/ref=sr_1_1?ie=UTF8&qid=1524309067&sr=8-1&keywords=charlie+papazian
https://smile.amazon.com/How-Brew-Everything-right-first-ebook/dp/B009DH2PP4/ref=pd_sim_351_3?_encoding=UTF8&psc=1&refRID=7JX2YC33Q853691TBKWV
These got me started. Brewing is a lot of fun, and ultimately really simple. As the author of the first book says "Relax, don't worry and have a homebrew."
Skaffade precis How to brew (Amazon-länk). Jag ska läsa den då jag känner att jag behöver lite mer kött på benen innan jag startar själv, särskilt om det blir mäskning.
Om du planerar att göra en batch snart skulle jag gärna titta förbi och lära mig lite!
> Is anyone out there up to giving me a consolidated and complete guide on how to get this from the start all the way into the keg?
Yes, John Palmer already did. Buy it here: http://www.amazon.com/How-Brew-Everything-Right-First-ebook/dp/B009DH2PP4/ref=sr_1_1?ie=UTF8&qid=1394766726&sr=8-1&keywords=how+to+brew. Yes, It costs money, but it will be more than worth it. This will answer all questions you have, and questions you never thought of. There's a free edition at howtobrew.com, but it's out of date and seriously you've spent how much on your kegs? just buy the book.
> What do I boil and for how long?
It's hard to say for this recipe. You might benefit from doing a packaged kit first. Generally assume a 60m boil, which means getting to a boil, adding your extract, and then adding hop additions at n minutes before turning off the heat. A 15m hop addition(as specified here), means you boil for 45 minutes, add hops, boil for 15 more minutes, then turn the heat off.
This recipe is a bad first one for leaving certain things assumed. I guess the people on that forum have a well-enough established dialogue that they can trust each other, but it makes the recipe less accessible to outsiders, and especially new brewers.
> How do I get it from the kettle into the fermenter?
After you chill your wort, a funnel, if it's a carboy, or straight into a bucket. Later you might use a siphon and tube, but for now, pouring into the fermentor will do.
> Do I rack to a secondary?
No. There's a sidebar post, but the answer is still no.
> How do I get the beer into the keg?
A siphon. google auto-siphon, or, if you're strapped for cash, auto-siphon alternatives.
> How long should I leave it in each stage (primary, secondary, carbing, any other time before drinking)?
primary: until your hydrometer has stayed the same for 3 days. Don't bother measuring in the first 2 weeks. Anything else you hear is a guess.
Carbing, IDK. Once it's carbed, start drinking.
> Should I use a hop ball or hop sock or add straight to the wort both for boiling and dry hopping?
Optional. It'll mean less to clean up later. If it's convenient, go for it. Keep in mind that you should sanitize it for the dry hop. A spray bottle of star-san is the way to go here.
http://www.amazon.com/How-Brew-Everything-Right-First-ebook/dp/B009DH2PP4/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1394143403&sr=1-1&keywords=how+to+brew
This one?
How to Brew: Everything You Need To Know To Brew Beer Right The First Time, Paperback - $13.56
How to Brew: Everything You Need To Know To Brew Beer Right The First Time, Paperback - $9.99
^12/23/2016 ^10:20am ^EST
http://www.amazon.com/How-Cook-Everything-Basics-Food---ebook/dp/B00BS03TYU/ref=sr_1_2?ie=UTF8&qid=1396299839&sr=8-2&keywords=how+to+cook+everything
non-mobile page
First of all, relax. You CAN learn to cook, it is NOT rocket science. Of all the things on your plate right now, learning how to cook is one of the easier ones. This book takes you by the hand and assumes you know NOTHING. Follow it, and you'll be well on your way to becoming a confident home cook:
https://smile.amazon.com/How-Cook-Everything-Basics-Food-ebook/dp/B00BS03TYU
And good luck!!
you could save it and later use it as a mixer
http://www.amazon.com/gp/aw/d/0060952164/ref=mp_s_a_1_1?qid=1419724088&sr=8-1&pi=AC_SY200_QL40
http://www.amazon.com/gp/aw/d/0060531053/ref=mp_s_a_1_2?qid=1419724088&sr=8-2&pi=AC_SY200_QL40
There are tons of books and online resources for how to make your own wine. I started with a book called Home Winemaking by Terry Garey (LOLOL), but there are tones of online resources for winemaking if you google it. A coworker of mine let me borrow the book. The key is getting good blackberries. The grocery store tends to sell lower quality berries, so if you can find a local source, that is best. I happen to live in Seattle, where that shit grows everywhere like a weed.
Edit: Here is a good place to start: http://winemaking.jackkeller.net/blackbr2.asp
Feel free to experiment with the ingredients as you see fit. For example, instead of using just sugar, I use a bit of honey in the fermentation process. I find it helps create a smoother flavour.
I like "Brewing Lager Beers" by Noonan. If your friend is the technical/engineering type they might enjoy it.
http://www.amazon.com/New-Brewing-Lager-Beer-Comprehensive/dp/0937381829
I'd go for it. If the chef is in charge of hiring and is vouching for you, then she probably has already figured out that they are just going to take her word for it and leave it at that. An associate's is just a 2 year program, likely from a community college; I've worked with plenty of such graduates that don't know which end of the mop goes on the floor.
The more important question is whether you can do the job. If you have the potential but just lack the experience, then start cramming. Start reading at night to make up for your lack of education. Teach yourself; thousands of people do it every day. Go through used bookstores and look for The Professional Chef, ATK Cooking School Cookbook, How to Cook Everything, etc.
The best cooks I've worked with, whether certified or not, read cookbooks, continue to read cookbooks throughout their career, and are constantly scouring the internet for new trends and ideas.