192 pages, 9.28 × 7.53 × 0.83 in
May 14, 2013
The following ISBNs are associated with this title:
ISBN - 10: 1607743388
ISBN - 13: 9781607743385
About the Book
An accessible homebrew guide for alcoholic and non-alcoholic fermented drinks, including beer, mead, soda, kefir, kombucha, hard cider, sake, and fruit wines.
Read from the Book
Introduction Let’s set a few things straight: anyone can homebrew in any size apartment with a stockpot, a bucket, and a jug. I promise you this is true. You don’t need a lot of space. You don’t need fancy equipment. You won’t stink up the apartment or be forced to hide homebrew in the bathtub. And as long as you use common sense, you don’t need to worry about exploding bottles. You want to homebrew? Let’s do it. Sodas run the gamut from the simplest of ginger ales to the fanciest fancy-pants fresh fruit- and herb-infused sparklers. There are kombucha scobys and kefir grains that have traveled the world and back over the course of generations. Homebrewers and winemakers will argue into the wee hours about the merits of this brewing technique with that temperature variance and using this particular piece of hand-welded equipment. But every single one of these brews, from that basic soda to the finest Pinot Noir, shares the same fundamental process. If you take a sugary liquid, add some yeast or friendly bacteria, and let it sit for a while without bothering it, this beverage will transform into something fizzy, flavorful, and quite often, alcoholic. That, my friends, is fermentation. Sugary liquid + yeast (and the occasional friendly bacteria) + time = delicious fermented beverage. It really is that simple. Right this very minute, you could buy a gallon of grape juice from the store, add a teaspoon of yeast, and in a few weeks, you’d have
Table of Contents
Introduction Brewer’s Pantry Brewer’s Toolbox Brewer’s Handbook Chapter 1 Soda Pop Expert Interview: Jesse Friedman, SodaCraft Master Soda Recipe Ginger Ale Strawberry Soda Orange Cream Soda Watermelon-Mint Soda Cherry-Lime Soda Grape Soda Grapefruit Soda Root Beer Chapter 2 Kombucha Expert Interview: Eric Childs, Kombucha Brooklyn Master Kombucha Recipe Peach Iced Tea Kombucha Hibiscus Kombucha Blackberry-Sage Kombucha Honey–Green Tea Kombucha White Tea–Pomegranate Kombucha Chapter 3Kefir Expert Interview: Nancy Van Brasch Hamren, Nancy’s Yogurt Master Milk Kefir Recipe Master Water Kefir Recipe Cherry, Pistachio, and Cardamom Kefir Smoothie Banana-Berry Kefir Smoothie Mango Lassi Kefir Smoothie Ginger-Pear Kefir Coconut Water Kefir Sparkling Raspberry Kefir Wine Chapter 4 Hard Cider Expert Interview: Jeffrey House, Ace Cider Master Hard Cider Recipe Dry Apple Cider Sweet Spiced Mulled Cider Pear Cider Hard Lemonade Jamaican Ginger Beer Pineapple–Brown Sugar Cider Chapter 5 Beer Expert Interview: Dann Paquette, Pretty Things Beer and Ale Project Master Beer Recipe Amber Ale IPA Apricot Wheat Ale Saison Farmhouse Ale Gluten-Free Pale Ale Mocha Stout Chapter 6 Mead Expert Interview: Oron Benary, Brothers Drake Meadery Master Mead Recipe Dry Mead Chai-Spiced Mead Renaissance Fair Sweet Mead Vanilla-Peach Mead Cranberry Mead Blueberry-Lavender Mead Chapter 7 Sake Expert Interview: Greg Lorenz, SakéOne Master Sake Recipe #1 (Easy) Ma
From the Publisher
This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.
You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how.
That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.
Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.
About the Author
EMMA CHRISTENSEN is a food writer, beer reviewer, and homebrewer; currently her writing appears daily on Apartment Therapy: The Kitchn. In addition, Christensen writes a twice-monthly syndicated column for Tribune Media Services on weeknight meal solutions for harried home cooks. She lives in the San Francisco Bay Area.
“I dare you to get through the first chapter of True Brews without running to your kitchen to try a recipe. Emma Christensen demystifies the process of homebrewing with her clear, empowering, and enticing recipes, showing us the full brewing potential of even the smallest and most basic kitchens. Even more, her enthusiasm is entirely infectious—get this book into enough hands, and I predict a homebrewed revolution.” —Alana Chernila, author of The Homemade Pantry “Fermented beverages come in many varied forms, and True Brews explores a vast array of them. I applaud Emma Christensen for this user-friendly compendium of ancient wisdom, modern methods, and inventive flavor combinations. Invite microbes into your life via some of these lively brews. Become part of the fermentation revival!” —Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation “I’ll confess: I was skeptical about brewing at home before picking up Emma Christensen’s True Brews. My skepticism was immediately quashed by this book, which like a shaken-up bottle of homebrewed soda, positively explodes with accessible techniques, enticing recipes, and best of all a clear, enthusiastic voice that guides you through the process. Thanks to this book, I can’t wait to start brewing and drinking my own beer, wine, and soda at home.” —Adam Roberts, author of The Amateur Gourmet and Secrets of the Best Chefs “Are you fed up with the homogenized commodity beverages that often dominate the shelves of y