Brewing Local
199 SEK
Beskrivning
Art.nr: 7199
I Brewing Local beskriver Stan Hieronymus historien om hur amerikanska öl kom till, besöker gårdsbryggerier, och undersöker hur bryggare använder både vilda växter och jäst för att skapa nya och unika öl.
Författaren går igenom hur lokala ingredienser, som exempelvis örter, blommor, växter, träd, nötter och buskar, kan användas till att smaksätta öl som fångar essensen av den plats där de vuxit.
American-Grown Beer - Explore Local Flavor Using Cultivated and Foraged Ingredients
Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement.
Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made.
In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers.
The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts, and shrubs flavor distinctive beers.
Författaren går igenom hur lokala ingredienser, som exempelvis örter, blommor, växter, träd, nötter och buskar, kan användas till att smaksätta öl som fångar essensen av den plats där de vuxit.
American-Grown Beer - Explore Local Flavor Using Cultivated and Foraged Ingredients
Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement.
Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made.
In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers.
The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts, and shrubs flavor distinctive beers.
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- Antal sidor368
- FörfattareStan Hieronymus
- ISBN9781938469275
- Publiceringsdatum2016
- språkengelska
Beskrivning
Art.nr: 7199
I Brewing Local beskriver Stan Hieronymus historien om hur amerikanska öl kom till, besöker gårdsbryggerier, och undersöker hur bryggare använder både vilda växter och jäst för att skapa nya och unika öl.
Författaren går igenom hur lokala ingredienser, som exempelvis örter, blommor, växter, träd, nötter och buskar, kan användas till att smaksätta öl som fångar essensen av den plats där de vuxit.
American-Grown Beer - Explore Local Flavor Using Cultivated and Foraged Ingredients
Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement.
Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made.
In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers.
The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts, and shrubs flavor distinctive beers.
Författaren går igenom hur lokala ingredienser, som exempelvis örter, blommor, växter, träd, nötter och buskar, kan användas till att smaksätta öl som fångar essensen av den plats där de vuxit.
American-Grown Beer - Explore Local Flavor Using Cultivated and Foraged Ingredients
Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement.
Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made.
In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers.
The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts, and shrubs flavor distinctive beers.
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