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Posts Tagged ‘brewing’

Extra, Extra! Chelsea Green Authors in the News

newspaper stack

One of the most rewarding parts of our job is working with an amazing roster of authors who are not only leaders in their fields but also passionate about spreading their knowledge to the world. So, when those authors are featured in the news talking about their books, sharing wisdom and insight, and getting people…

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Gift Guide for Foodies: 10 Culinary Books for Everyone on Your List

Cover images of cookbooks

Struggling to find the perfect gift for the foodie in your life? Our wide range of food and drink books will give you plenty of options to choose from! Whether you’re shopping for an adventurous cook who likes foraging for their ingredients, a fermentation aficionado, or a lover of culinary classics you’ll find something for…

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RECIPE: Northeastern Kvass

forest

When you’re on a fall hike, taking in the colorful leaves, sharp snaps of twigs beneath your feet, marveling at the beautifully knotted roots of the trees in front of you, you’re probably not thinking about how delicious they all taste together. But boy, you should be! Almost every ingredient in this nature-infused Northeastern Kvass…

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Drinking to Good Health and Other Ancient Customs

wassail

It’s a little-known fact, but we here at Chelsea Green Publishing love a good piece of trivia. (Did you know beavers have a second set of lips behind their teeth?) When we found out that the saying “to the last drop” comes from an ancient Danish drinking custom, you know we were thrilled. Who doesn’t…

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To Hop or Not to Hop?

hops

For you IPA-loving readers, you may be asking yourself if there is any legitimacy to our query: The answer, of course, is TO HOP. But what if we told you there is another way? It’s okay, you can keep drinking your IPA while you read this but by the end, you may be rethinking everything…

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Miracle Brew: The Science and Magic of Beer

beer

Think back to science class… remember those lessons on photosynthesis? We sure don’t, which is unfortunate as we now know that it is crucial to the beer-making process. Perhaps if we realized that simple biochemistry could turn barley into brews, we would have paid better attention. The following excerpt is from  Miracle Brew by Pete Brown. It…

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The Foraging Brewer: California Sagebrush Beer

brewing beer

Hyperlocal brewing, making concoctions only out of the ingredients available in your immediate environment, is a fun way to become more familiar with your surroundings and the possibilities within them. According to wildcrafting author Pascal Baudar, “the number of possible ingredients you can use is mind boggling.”  And the end results can be so rewarding! The…

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Ancient Fermentation: Homemade Kvass

kvass

Looking to add another recipe to your fermenting repertoire? Try your hand at Kvass. Bonus: it is the perfect entry-level project.   Kvass is an ancient and beloved beverage from Slavic Eastern Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. This nourishing beverage calls for…

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Bubbling Waters: Raspberry and Blueberry Soda

berry soda

Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. You’ll be surprised at how easy making your own natural drinks can be! One of the best ways to begin brewing is by dipping your toes in the bubbling waters of homemade soda. Mountain raspberry and blueberry soda…

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Brew Outside the Box: Making Mushroom-Infused Beer

mushrooms

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages. The best part? You can grow…

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Why You Need to Drink Wet-Hopped Beer Right Now

Wet-hopped beer is the ultimate in seasonal and local brews. It is made from fresh hops picked right off the bine in order to capture the aromatic hop flavor when it is most potent. The tricky part is fresh hops have virtually no shelf life, so brewers must spring into action as soon as the hops…

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