8 Alcohol Books to Buy for World Book Day

Today is World Book Day. Usually, I loathe these types of events like National Sibling Day, Record Store Day, or [Insert beer style here] day. Books hold a special place in my heart, and I fear too many people lack reverence for the written word. I decided long ago to make talking about books a part of this blog, so I’m pulling eight great alcohol books for you to pick up and start reading on World Book Day!

Continue reading “8 Alcohol Books to Buy for World Book Day”

Learning About Brettanomyces: An Ode To My Favorite Microbe

Microbes are a crucial part of beer which many beer drinkers don’t appreciate until they take the jump to homebrewing. Many pro brewers will admit that they don’t make beer; they make wort and the yeast, which is a microbe, makes the beer. This is entirely true. We create very sugary water and add yeast to it. Yeast eats the sugar and turns it into CO² and, the fun part, alcohol[footnote]That’s the super simplified gist of a very complicated process [/footnote]. The main yeast used in brewing is Saccharomyces, but it’s kinda boring and I’m a much bigger fan of its family member Brettanomyces. So, let’s learn about my favorite microbe!

Alien planet from the next blockbuster movie? Nope just the pellicle Brettanomyces created for once, and hopefully returning, writer here Josh Osborne.
Alien planet from the next blockbuster movie? Nope, just the pellicle Brettanomyces created for once and hopefully returning, writer here Josh Osborne.

Continue reading “Learning About Brettanomyces: An Ode To My Favorite Microbe”

Book Review: American Sour Beers

American Sour Beers is a new book coming out next week from the premier sour homebrew blogger, Michael Tonsmeire. Michael began the road to this book with his blog The Mad Fermentationist. I was constantly referred to his blog when I began looking into brewing my first sour. He’s had one of the best blogs about all things sour for years, so I’m very excited for this book.

American Sour Beers

Here’s the publisher’s blurb with my thoughts after the jump:

One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

Continue reading “Book Review: American Sour Beers”