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Author: Dave Thomas Publisher: Createspace Independent Pub ISBN: 9781477499412 Category : History Languages : en Pages : 140
Book Description
It is estimated that there were more than 4,000 breweries producing more than nine million barrels of beer across the U.S. in the early 1870s. In 1880, the Internal Revenue Service reported there were 2,830 operating breweries in the United States, while Germany reported nearly 11,000 around the same time. In comparison, the brewing town of Burton-on Trent, England had a population of 10,000 people and thirty breweries in 1880. Colorado had an estimated 200,000 people and twenty breweries in 1880, with five of them in Gilpin County. The total number of breweries in the US today is 2,000 with more than 140 in Colorado.This is the story of the breweries and brewers that called Gilpin County home and brewed beer for thousands of thirsty miners in the last half of the nineteenth century as well as references to other beer-related events in Central City, Black Hawk, Mountain City, Nevadaville, Russell Gulch, Rollinsville, Idaho Springs, Georgetown, Golden, Denver, Boulder, Aspen, Scotland, England, Germany, Colorado and the world.
Author: Dave Thomas Publisher: Createspace Independent Pub ISBN: 9781477499412 Category : History Languages : en Pages : 140
Book Description
It is estimated that there were more than 4,000 breweries producing more than nine million barrels of beer across the U.S. in the early 1870s. In 1880, the Internal Revenue Service reported there were 2,830 operating breweries in the United States, while Germany reported nearly 11,000 around the same time. In comparison, the brewing town of Burton-on Trent, England had a population of 10,000 people and thirty breweries in 1880. Colorado had an estimated 200,000 people and twenty breweries in 1880, with five of them in Gilpin County. The total number of breweries in the US today is 2,000 with more than 140 in Colorado.This is the story of the breweries and brewers that called Gilpin County home and brewed beer for thousands of thirsty miners in the last half of the nineteenth century as well as references to other beer-related events in Central City, Black Hawk, Mountain City, Nevadaville, Russell Gulch, Rollinsville, Idaho Springs, Georgetown, Golden, Denver, Boulder, Aspen, Scotland, England, Germany, Colorado and the world.
Author: Jereme Zimmerman Publisher: Chelsea Green Publishing ISBN: 1603585990 Category : Cooking Languages : en Pages : 241
Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal
Author: Lars Marius Garshol Publisher: Brewers Publications ISBN: 1938469615 Category : History Languages : en Pages : 426
Book Description
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Author: Charles Bamforth Publisher: Oxford University Press ISBN: 0199756368 Category : Cooking Languages : en Pages : 391
Book Description
Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.
Author: Garrett Oliver Publisher: OUP USA ISBN: 0195367138 Category : Cooking Languages : en Pages : 962
Book Description
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author: Dave Thomas
Author: Dave Thomas
Author: Dave Thomas (Maltster)
Author: Jereme Zimmerman
Author: Lars Marius Garshol
Author: J. Michael Gwidt
Author: 
Author: Transvaal and Orange Free State Chamber of Mines
Author: Charles Bamforth
Author: Garrett Oliver
Author: