Authors Brandon Fralic and Rachel Wood talk about their writing process, and revisit a few memories from the months of work they put into their first book, Beer Hiking Pacific Northwest.
Nancy Hoalst-Pullen and Mark Patterson, authors of Atlas of Beer, shed light on the role geography has played in beer’s global evolution.
Whether you’re a brewer with dirt under your fingernails or rubber gloves on your hands, this book from the owner of Earth Eagle Brewings will inspire you to think beyond the bines.
In his latest book, Jeff Alworth taps the brewers of some of Europe and America’s most iconic beers for insights on what makes their ales and lagers special.
Learn the origin stories of the 11 current Trappist breweries, as told by the monks themselves, and go back in time with “Dr. Pat” to unearth and recreate eight ancient ale recipes.
Lonely Planet applies its signature taste for authentic travel experiences to the international beer scene, from garage operations in Buenos Aires to government-run outposts in Pyongyang.
The Beer Hunter was a persona. Michael Jackson, on the other hand, was a complex person, with all of his faults, foibles, and doubts in tow.
In the much-anticipated second edition of this go-to beer-education guide, Randy Mosher expands on popular topics (the science behind draft systems) and adds new ones (a section on beer cocktails).
In this book, author Jeff Rice parses the language and networks we use every day (like social media) to help explain how those systems impact the industry.
Author Timothy Sprinkle takes readers behind the scenes of Colorado nanobreweries to reveal the realities, with a nuanced perspective on this narrow but growing segment.
Author Peter Kopp traces the hop’s history from its oldest ancestor, which grew in Asia, to the first hop arriving in America millions of years later, probably in a bottle of English ale.
In this stellar example of what beer writing can be, working mother Lucy Burningham documents her experiential study plan to pass the Certified Cicerone exam within a year.
From caramelized tubers to fermented acorns, the authors reveal the possibilities hiding in plain sight in your backyard or at the farmers market.
In his fourth book, Stan Hieronymus writes for brewers who want to use locally grown ingredients but aren’t sure where to start.
Beyond the classic English and American styles, author Joshua M. Bernstein indexes standout IPAs by grain, color, and strength. Fringe categories like “yeast-driven” and wood-aged get a nod, too.
For 20 years, Sam Calagione steered Dogfish Head according to his gut, addicted to the buzz that comes with risk and uncertainty. In this book, he explains why he’s changing his ways.
If you’ve ever sifted through a homebrewers’ forum trying to separate the experts from the blowhards, this book is for you.
In Evan Rail’s latest Kindle Single, he explores the linguistic and non-linguistic meanings of a phrase many Americans use without thinking: craft beer.
The snobs out there can make beer seem unapproachable for “noobs.” This book is author Patrick Dawson’s answer to the upturned noses among us; a dry, unapologetic survey of the craft beer lifestyle.
In Food & Beer, we’re led through a day in chef Daniel Burns and Evil Twin founder/brewer Jeppe Jarnit-Bjergsø’s Michelin-starred kitchen, Luksus.
Gardening for the Homebrewer starts out with the basics, but what makes it great is chapters on growing other fermentables—from Gruit herbs, like yarrow and juniper, to cucurbits, the key to Cucumber Saisons and Pumpkin Ales.
In Beer for All Seasons, Randy Mosher reminds us that March isn’t the only month connected to the cyclical rhythm of beer throughout the year.
Despite the modest renaissance of hops production in eastern states, no step-by-step guide had emerged until The Hop Grower’s Handbook.
Beer writer Mark Dredge kept getting asked, What’s the best beer in the world? Tired of stumbling through contrived answers, Dredge decided to figure it out for himself.