Mad og drikke: øl

When amateur wine making was at it's height Clara Furness penned these pages. A long series of articles appeared in the British Bee Journal, and many Beekeepers' and Winemakers' Associations in the South will remember her demonstrations and talks.​​ A handbook which encourages all beekeepers to see mead making as a natural consequence of keeping bees.

More than 1,000 recipes for any occasion!You'll be mixing cocktails like a pro in no time with The Everything Bartender's Book, 4th Edition. Designed for every skill level, this essential guide boasts more than 1,000 recipes for shots, cordials, and punches, along with classic cocktails, mixed drinks, frozen blender concoctions, and even "virgin" versions of popular drinks. This all-new edition will teach you how to:Choose glassware and use bar toolsMix hundreds of crowd-pleasing drinksPick the perfect drink for every occasionCreate cocktails using beer and ciderCure a nasty hangover You'll also find exciting new recipes for making your own bitters, infusions, and syrups, as well as brand-new information on craft beer and fruit ciders. Completely updated and revised, this behind-the-bar handbook reveals the secrets every great bartender--or party host--needs to know!

A thoroughly practical guide to making wine, beer, cider, and infusions at home. In this compact, handsome guide, the inimitable John Wright details exactly how easy--and fun--it is to brew beer, wine, cider, herbal spirits, and fruit liqueurs at home, with ample information, tips, and recipes for novice and advanced homebrewers alike. Each section starts with an introduction to essential techniques and methods, before sharing more than 75 recipes for delicious beverages like sparkling elderflower wine, mead, cherry plum wine, lager, blackberry whiskey, and mulled cider--with a hangover cure thrown in for good measure. With an introduction from Hugh Fearnley-Whittingstall, full-color photographs throughout, and an authoritative, witty author leading the way, The River Cottage Booze Handbook is the ultimate modern homebrewer's book.

This book contains a classic study on the cold storage of apple cider by H.C. Gore. The experiment entailed preparing cider in a laboratory, cooling it rapidly to zero degrees celsius, storing it at the same temperature, and then observing it periodically. With detailed graphs, tables, and analyses, this volume will appeal to those with an interest in the history and development of brewing techniques. Contents include: "The Cold Storage of Apple Cider", "The Fruit used for the Experiment", "Preparation of the Cider", "Organoleptic Tests", "Chemical Analysis", "Discussion", and "Summary". Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction brewing beer.

This rare, specialist guide provides information on the process of 'sparging' - a flushing step at the end of the mashing process in beer production where hot water is passed through the grain. It is recommended for the beer and ale enthusiast, avid home-brewer, or beer historian. Summary of contents: Scotch Method - Assay of Goods - Party Gyles - Return Worts - The Histricon - Great Economy in Time, Labour and Fuel - Dilution - Filtering Mash - Prevention of Acidity - Diversities Adjusted - Grains - Imposture Exposed. We are republishing this vintage work in a high quality, modern, and affordable edition, which comes complete with a newly written introduction.

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive guide to the mashing and sparging processes. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A Tour of the Kansas Beer Industry Breweries in the state of Kansas are opening at a fast pace, in communities from Council Grove to Olathe. As the industry grows, the opportunities for craft beer fans to enjoy the communities and beer abound. Check out Ryan Triggs and Nick Feightner at Tall Trellis Brew Co. where you can enjoy a pint while sitting next to hop bines. Visit Fields & Ivy Brewery, the only brewery in the state with an active grain silo. Author Michael Travis traveled for a year and visited every brewery, capturing the heartbeat and story behind the owners and head brewers who make the magic happen.

Dating all the way back to 1812, the history of brewing in Cincinnati is a long and illustrious narrative. In the mid-19th century, the Queen City's rapidly expanding German population definitively transformed the industry, making Cincinnati one of the nation's foremost brewing centers. Principally based in the vibrant Over-the-Rhine district, the golden age of brewing in Cincinnati saw the creation of architecturally spectacular brewery structures, a proliferation of related industries, as well as an abundance of saloons and beer gardens. The enactment of Prohibition crippled this formerly booming industry, however, and although local brewers returned to revive their trade following the repeal of Prohibition, the industry would never regain its former prominence. These days, Cincinnati's brewing culture is experiencing a multifaceted renaissance with a promising outlook. Cincinnati's Brewing History offers a concise overview of the history of brewing and beer culture in the region through vintage and contemporary images, as well as brewing collectibles.

The Beer Renaissance is in full swing, and home brewing has never been more popular. According to the American Homebrewers Association, there are currently 1.2 million home brewers in the country, and their numbers keep rising. Tired of the stale ale, bland beer and lackadaisical lagers mass-produced by the commercial labels, Americans are discovering the many advantages of brewing their own batch of that beloved beverage: superior aroma, color, body and flavor.For both amateur alchemists eager to tap into this burgeoning field and seasoned zymurgists looking to improve their brews, The Brewmaster's Bible is the ultimate resource. Its features include: Updated data on liquid yeasts, which have become a hot topic for brewers; 30 recipes in each of the classic beer styles of Germany, Belgium, Britain and the U.S.; extensive profiles of grains, malts, adjuncts, additives and sanitizers; recipe formulation charts in an easy-to-read spreadsheet format; detailed water analyses for more than 25 cities and 6 bottled waters; directories to hundreds of shops; and much more.

Die Stimmung, das Handwerk, die Drinks - "Berlin Bars", geschrieben von Peter Eichhorn, dem Kenner der Trinkkultur in Berlin, feiert diese Szene in kurzen, kenntnisreichen Porträts und kurzweiligen Essays. Bars, Weinbars, Craft-Beer-Bars - die Pflichtlektüre für den kuratierten Schwips. Mit über 100 Adressen von Bars und guten Spirituosenhändler.Die zweisprachige Edition "Berlin Bars" ist der Leitfaden durch die gepflegte Trinkkultur der Hauptstadt.The atmosphere, the bar skills, the drinks: "Berlin Bars" by Peter Eichhorn, connoisseur of Berlin's drinking culture, celebrates the city's vibrant scene in a series of brief but informative portraits and entertaining essays. Bars, wine bars, craft-beer bars - essential reading featuring a perfectly curated selection of places to enjoy your next tipple!

This handbook addresses both students of brewing technology and technological practitioners. It provides a comprehensive overview of raw materials, modern plant and process engineering, quality characteristics, stability values, sensorics, microbiology, speciality beers and health aspects.Biochemical fundamentals and technological interrelationships are impressively depicted in well-arranged tables and illustrations.This clear arrangement and the accompanying discussion of various problematic cases, as well as presentation of appropriate methods of resolution, make this handbook indispensable for practitioners.Current research findings are included in the second edition and chapters are updated. In particular the extended annex listing standard values for wort and beer components as well as beer aroma substances and higher alcohols is completely new.

Endlich wieder lieferbar! Der Nutzer findet in diesem Spezialwörterbuch das für ihn relevante Fachvokabular für den Alltag, für Messen und für das Verständnis von Fachartikeln

How could a small Belgian brewer become the world's largest brewing group within two decades? Interbrew's transformation into InBev and then into Anheuser-Busch InBev (AB-InBev) is emblematic of the race for unchallenged market domination between the world's four biggest brewing companies. The Beer Monopoly explores how this happened and examines the economic drivers behind globalisation.AB-InBev's takeover of SABMiller - the world's number one and two brewers respectively - closes an amazing epoch in beer history. This book charts the fascinating rise of these two brewing giants as they showed that dealmaking provided a faster path to profit growth than any sales hike could ever accomplish. The importance of deals - those made and those missed - is also visible in the track record of Heineken and Carlsberg, the brewers on the next two rungs of the global ladder.While all of these brewers pursued the goal of building empires, each had different reasons and faced a variety of obstacles along the way.Sharing a keen interest in the brewing industry - not to mention a passion beer - two economists, Ina Verstl and Ernst Faltermeier, have provided a timely out-of-the box analysis of globalisation.

This practical recipe book is sure to delight any beer and ale enthusiast, amateur winemaker, home-brewer, or beer historian, providing instructions on brewing methods and traditional recipes for a variety of ales, beers and wines. Illustrated with useful diagrams throughout, it also includes suggestions on brewer's yeast supplements. Contents include: Beer Brewing; Burton Ale; Windsor Ale; Bavarian Beer; Table Beer, from Bran and Shorts; Ginger Wine; Substitute for Brewer's Yeast; Currant Wine; Small Beer for Shipping; Welsh Ale; Reading Ale; Wirtemberg Ale; Hock; Scurvy-Grass Ale; Dorchester Ale. Complete with a new introduction and the original illustrations, we are republishing this vintage work in a high quality, modern, and affordable edition.

"Ølkogebogen. Hane i guld & lidt historie" giver en indføring i øllets historie, helt fra de gamle egyptere begyndte at eksperimentere med gæring og frem til den forfinede bryggekunst, vi ser på bryggerierne i dag. Det er en spændende kulturhistorisk beretning om en af de mest afholdte alkoholiske drikke. Bogens anden del rummer en lang række opskrifter med øl som ingrediens udviklet af kokken Rasmus Bo Bojesen. Prøv eksempelvis lam med citron og lagerpilsner, klassikeren øllebrød eller vegetariske, grønne retter med øl. Monica Ritterband (f. 1955) er en dansk billedkunstner og journalist. Hun har arbejdet som skribent på en række aviser, herunder Weekendavisen og Ekstra Bladet, og var i en årrække studievært på TV-avisen. Siden 1997 har hun helliget sig kunsten på fuld tid og beskæftiger sig bl.a. med skulpturer, design og installationer. Ved siden af sit kunstneriske virke skriver hun kunstanmeldelser og klummer for bl.a. Kristelig Dagblad. Ritterband er datter af kunstneren og holocaust-overleveren Olly Ritterband og har fungeret som medskribent og redaktør på sin mors erindringsbøger "Auschwitz, jeg var 20 år" og "Et ord er et skrig".

In this book, Simon Wrisberg examines the unique beer styles of Denmark. The period is between 1850 and 1950 is considered the golden age of brewing, with many styles of beer, both top- and bottom fermented, brewed the traditional way. The book explains in detail how you can brew your own: old beer, ship's beer, white beer, bitter beer, double beer, lager and Danish pilsner.It shows you how to ferment and lager your beer, and how best to serve your brews from the cask.The book is richly illustrated and describes Danish hop growing, forgotten varieties of malt and the evolution from an agricultural to and industrial society, all presented from a historical perspective.

På opfordring af Carl Jacobsen selv gav Johannes Steenstrup sig omkring 1920 sig til at skrive en bog om ham og hans far, Carlsbergs grundlægger, J.C. Jacobsen. Til rådighed havde Johannes Steenstrup ikke blot en lang række dokumenter og personlige breve fra de to mænd, som ingen tidligere havde haft adgang til. Han havde også et langt og nært venskab med både far og søn. Johannes Steenstrups fortælling om de to mænd, der har haft så stor indflydelse på dansk kultur og samfund, er en spændende og varm skildring, der skridt for skridt gennemgår de store begivenheder i de to herrers liv: J.C. Jacobsens grundlæggelse af Carlsberg, hans rejser rundt i Europa, Carl Jacobsens drengeår og dannelsesrejse i Europa samt stiftelsen af Ny Carlsberg Fondet, der endnu i dag bidrager med så mange skatte til det danske kulturliv.Johannes Christoffer Hagemann Reinhardt Steenstrup (1844-1935) var en dansk historiker og professor ved Københavns Universitet og søn af naturforsker og zoolog Japetus Steenstrup. Han skrev en lang række bøger, artikler og afhandlinger om historiske emner. Han beskæftigede sig hovedsageligt med danmarkshistorien og særligt udviklingen af de jævne folks vilkår gennem tiden. Johannes Steenstrup opnåede flere hædersbevisninger og var både Ridder af Dannebrog, Dannebrogsmand, Kommandør af 1. grad og fik endvidere Storkorset kort før sin død i 1935.