Pages:336 pages
Book Art:Full-color photographs throughout
Size: 9 x 6 inch
Publisher:Chelsea Green Publishing
Pub. Date: September 10, 2018
ISBN: 9781603587655

Brew Beer Like a Yeti

Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops

Availability: Not in stock

Available:  August 28, 2018

Paperback

$24.95

Available on backorder

Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti.

Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer.

Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.

More importantly, under the guidance of  “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.

Pages:336 pages
Book Art:Full-color photographs throughout
Size: inch
Publisher:Chelsea Green Publishing
Pub. Date: September 10, 2018

$24.95

Available on backorder

Brew Beer Like a Yeti

Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops

Availability: Not in stock

Available Date:  September 10, 2018

Paperback

Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti.

Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer.

Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.

More importantly, under the guidance of  “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.

Jereme Zimmerman

Jereme Zimmerman is a writer and fermentation revivalist who lives in Berea, Kentucky with his wife, Jenna, and daughters, Sadie and Maisie. He writes for various sustainability, homesteading, and farming magazines, and travels nationwide to present on topics such as fermentation, natural and holistic homebrewing, modern homesteading, and sustainable living. He is an avid fermenter of pretty much everything and researches extensively into traditional fermentation practices in order to revive lost food arts and to educate people on how to preserve food using traditional, natural, and healing ingredients and techniques. His first book, Make Mead Like a Viking, was published in 2015 and was translated into German as Met Brauen wie ein Wikinger in 2016.

By Jereme Zimmerman