Chelsea Green Publishing

Miracle Brew

Pages:288 pages
Size: 6 x 9 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603587693
Pub. Date October 12, 2017

Miracle Brew

Hops, Barley, Water, Yeast and the Nature of Beer

Categories:
Food & Drink

Availability: In Stock

Paperback

Available Date:
October 12, 2017

$19.95

Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four—a grass, a weed, a fungus, and water—has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered.

Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.

REVIEWS AND PRAISE

“In a spirited, engaging romp through the confines of the Reinheitsgebot, the German Beer Purity Law of 1516, Pete Brown pulls apart and examines the four essential ingredients of late-medieval Bavarian lager beer: barley, water, hops, and yeast, which was first observed in the seventeenth century. Earlier European medieval ales, flavored with gruit herbs such as bog myrtle, yarrow, and meadowsweet, stepped aside to make way for the hop invasion. To the delight of modern craft brewers, Pete then deftly puts these seemingly simple constituents back together again to produce a thirst-quenching finished product.”—Patrick E. McGovern, author of Ancient Brews and Uncorking the Past

“Pete Brown is my favorite kind of person—an intellectual hedonist. In this exceptionally engaging and informative book, he lays bare his gleeful pursuit of knowledge into what makes us humans vigorously pursue our passions for the good things in life. I’ve read a lot of beer books; this one tops them all for the sheer thoroughness in which the art, history, science, and plain old enjoyment of this most complex of beverages is explored.”—Jereme Zimmerman, author of Make Mead Like a Viking

“Entertaining, engaging, and simply fun, Miracle Brew offers a kaleidoscopic portrait of beer through the prisms of hops, barley, water, and yeast. Pete Brown takes us on an experiential romp through the world of beer, full of topsy-turvy adventures. Put down your scientific journals and remind yourself what beer is really all about.”—Charlie Papazian, author of The Complete Joy of Homebrewing; founder, Great American Beer Festival

“Pete has an enthusiasm for his subject matter that is both hugely entertaining and highly infectious, particularly when—true story!—he climbs behind the wheel of a combine to harvest a field of malting barley! You may think that you ‘get’ beer, all its ingredients and processes, but by the end of Miracle Brew he will have you marveling at how little you fully understood.”—Stephen Beaumont, coauthor with Tim Webb of Best Beers and The World Atlas of Beer

“When Pete Brown describes something, you feel you’ve explored it yourself. Whether it is an investigation of Maris Otter barley or a visit to Carnivale Brettanomyces, he conveys the feel, the facts, and the findings in a way that’s concise yet satisfyingly complete. Miracle Brew enlivens the exploration of beer’s foundational ingredients with colorful details drawn from diverse experiences. Brown’s take will certainly nurture fascination among those new to the territory, but veteran beer fans will also find plenty of new information and insights. For both, Brown’s thoughtful writing makes any dip into this work rewarding.”—Ray Daniels, founder and director, Cicerone Certification Program

“We all know the story of how beer is made and what it tastes like once it’s finished, but Pete Brown takes you back a step in that journey, and describes how each of the four main ingredients—water, barley, hops, and yeast—were grown, harvested, and prepared to arrive at the brewery, ready to be used to brew the miracle in your glass.”—Jay R. Brooks, syndicated beer writer and columnist

ABOUT THE AUTHOR

Pete Brown

Pete Brown is one of the U.K.’s most respected beer writers. Over the last twelve years he’s written five and a half books about beer, pubs, and cider and why they matter. He also writes one of the U.K.’s most widely read drinks blogs and many articles for mainstream and beer trade press titles. He’s on the BBC Radio 4 Food Programme quite a lot and judges the Food and Farming Awards and Great Taste Awards. He has twice been named Beer Writer of the Year, and with Bill Bradshaw he won Drink Book of the Year in the 2014 Fortnum & Mason Food and Drink Awards. His books have been translated into over two languages.

AUTHOR VIDEOS

Book Trailer - Miracle Brew

Although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.

British Beer Video Blog - September

In the first of his British Beer video blogs Pete Brown visits Nottingham to sample champion beer of Britain 2010 Castle Rock's Harvest Pale.

British Beer Video Blog - April

Filmed at Moorhouse's in Burnley, this is the country's newest British cask-conditioned beer brewery, Peter Amor explores the brewery with Managing Director David Grant while Pete Brown visits the Bridge Bier Huis to review the beers they have on tap.

BBC 4: Timeshift - The Rules of Drinking

Timeshift digs into the archive to discover the unwritten rules that have governed the way we drink in Britain.

YOU MAY ALSO LIKE

Farm-Fresh and Fast

Farm-Fresh and Fast

Bursting with strategies, techniques, and more than 300 original recipes, Farm-Fresh and Fast is a new cookbook for both seasoned and beginning CSA members and farmers’ market shoppers. Produced by FairShare CSA Coalition in Madison, Wisconsin, Farm-Fresh blends culinary know-how with practical recipes and resourceful techniques to teach local food lovers of all skill levels how to make the most of fresh, seasonal produce.  Farm-Fresh follows the coalition’s first cookbook, From Asparagus to Zucchini, now in its third edition and a national bestseller.

Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients.  Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.

In addition, home cooks will find themed, seasonal menu suggestions, from Mother’s Day Brunch and Starry Spring Night Dinner Party to Winter Solstice Celebration, and photographs and descriptions of seventy-eight fruits and vegetables that can be found at farmers’ markets and in CSA boxes from Wisconsin to Florida. Farm-Fresh is graphic-rich, with unique illustrations throughout.

Available in: Paperback

Read More

Farm-Fresh and Fast

$

The Fruit Forager's Companion

The Fruit Forager's Companion

By Sara Bir

From apples and oranges to pawpaws and persimmons

Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with recipes, devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. It will tell readers where and when to find them, and how to gather and cook them—everything from pontack, an elderberry-based condiment, to caramel apple clafoutis. Written by a seasoned chef, curious gardener, and foraging convert in a witty, welcoming style, it’s a must-have for seekers of both flavor and fun.

Available in: Paperback

Read More

The Fruit Forager's Companion

Sara Bir

Paperback $29.95

GMO Myths and Truths

GMO Myths and Truths

By Claire Robinson and Michael Antoniou and John Fagan

It is often claimed that the case against genetically modified (GM) crops and foods is based on emotion, not science, and that to oppose GM crop and food technology is to be anti-science. It is also claimed that GM crops offer higher yields and better nutrition, that they are safe for health and the environment, that they reduce agrochemical use, and that they are needed to feed the world’s growing population. This book, co-authored by two genetic engineers and a writer/researcher, exposes these claims as false, using scientific and other documented evidence. GMO Myths and Truths summarizes the facts on the safety and efficacy of genetically modified (GM) crops and foods in terms that are accessible to the non-scientist but still relevant to scientists, policymakers and educators. The evidence presented points to many hazards, risks, and limitations of genetic engineering technology. These include harms found in animal feeding and ecological studies, which in turn indicate risks to health and the environment posed by GM crops and foods.

The layout of the book enables those readers with limited time to read the chapter summaries, while providing more detail and full references for those who require them. At 164 pages of paperback size, this new condensed version is shorter and more accessible than the authors’ 330-page report by the same name, which has been downloaded over half a million times.

The book shows that conventional breeding continues to outstrip GM in developing crops that deliver high yields, better nutrition, and tolerance to extreme weather conditions and poor soils. In agreement with over 400 international experts who co-authored a UN and World Bank-sponsored report on the future of farming, the authors conclude that modern agroecology, rather than GM, is the best path for feeding the world’s current and future populations in a safe and sustainable way.

Available in: Paperback

Read More

GMO Myths and Truths

Claire Robinson, Michael Antoniou, John Fagan

Paperback $17.95

Home Baked

Home Baked

By Hanne Risgaard

Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skærtoft Mølle-literally translated as "Cut-Road Mill"-situated on Als, an idyllic island in the southeast of Denmark.

Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, use of wild fermented sourdough, organic yeast, and attention to terroir. Their farm produces some of the highest-quality, nutrient-rich grain available. In fact, Copenhagen's celebrated restaurant NOMA, recently accorded a "World's Best Restaurant" award, uses Skærtoft Mølle products. Indeed, the growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature. This set of principles also serves to guide Hanne Risgaard in Home Baked.

Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive!

Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more.Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have for the bread lover's library.

Available in: Hardcover

Read More

Home Baked

Hanne Risgaard, Jeffrey Hamelman, Marie-Louise Risgaard

Hardcover $39.95