American Sour Beers: Innovative Techniques for Mixed Fermentations

American Sour Beers: Innovative Techniques for Mixed Fermentations

Paperback

By (author) Michael Tonsmeire, Foreword by Vinnie Cilurzo

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  • Publisher: Brewers Publications
  • Format: Paperback | 398 pages
  • Dimensions: 152mm x 224mm x 30mm | 660g
  • Publication date: 7 July 2014
  • Publication City/Country: Boulder, CO
  • ISBN 10: 1938469119
  • ISBN 13: 9781938469114
  • Illustrations note: b/w photos & illus
  • Sales rank: 10,169

Product description

One of the most exciting and dynamic segments of todays brewing scene is American-brewed sour beers, with craft brewers and home-brewers alike adapting traditional European techniques to create some of the worlds most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the countrys best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey.

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Author information

Michael Tonsmeire is an award-winning homebrewer and certified beer judge, and has written on sour beers for various magazines. He most recently developed the recipes and grew the microbes for the sour beer program at San Diego's Modern Times brewery.

Review quote

"Michael Tonsmeire has created an incredibly comprehensive account of American sour beer making today. As John Palmers How to Brew is to beer making in general, American Sour Beers is the defining work for homebrewers and professional brewers seeking everything from a rudimentary understanding of sour beer to guidance on advanced techniques and philosophy." -- Jeffrey Stuffings, Jester King Brewery Read this book. It will prove essential in helping you get where you want to get with your sour beers. Making great sours requires patience, conversing with other brewers, tasting, dumping from time to time, doing it again...yet sour beer is not a mystery. Our forefathers have done it for a few thousand years, and with this exploration of contemporary and innovative American souring techniques at your side, you can do it, too. -- Peter Bouckaert, New Belgium Brewing Company