Books and supplies for homebrewers and craft beer lovers
Looking for a brewing yeast that's fresh and is easy to use for beginners? We carry Imperial Organic Liquid Yeast and Omega Yeast. If you're interested in a yeast strain that we don't have in stock, text us at (412) 585-2651
Click here to order Imperial Liquid Yeast
Click here to order Omega Yeast
*Imperial Organic Liquid Yeast is only available for curbside pickup
*Omega Yeast can be shipped on request
We are so excited to introduce Dried Lutra™ Kveik! The same shockingly clean and versatile yeast you welcomed last year, but now in a convenient dried format! Just like the liquid form, Dried Lutra™ can produce anything from lager-like styles, imperial stouts, and barleywines. Even clean hard seltzers can be achieved, completing healthy fermentation in as few as four days—half the time it takes with other strains!
Dried Lutra ferments fast at high temperatures, to a very high ABV and is shelf-stable for two (2) years from the date of manufacture. Refrigerate or store in a cool, dry place.
- Flocculation: Medium-High
- Attenuation: 75-82%
- Temperature Range: 68-95° F (20-35° C)
- Alcohol Tolerance: 15%
Brewers of all sizes should uphold the value of safety alongside their edgy brands and creative and carefully crafted beers and other beverages. It's the responsibility of all brewery employees to assess hazards, learn how to control or eliminate them, and to document and train each other on the safest ways to perform tasks.
Become fluent in the universal language of beer
Gluten-Free Brewing includes a discussion of gluten-free ingredients, ancient grains, and adjuncts. Explore how today's malted and roasted varieties can be used to brew to-style beers. Learn about different mashing techniques, and how various ingredients and enzymes can deliver specific flavors in your beer.
From mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional terroir, the world of beer boasts endless varieties. The diversity of beer does not only reflect the differences among the people and cultures who brew this beverage.
The Chemistry of BEER
An Engaging Introduction to Chemistry with a Popular Theme
Get hoppin' with this guide to microbrewing your own beer
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The ideal guide for the advanced home brewer who wants to learn everything about brewing processes, maintenance and analysis. Written in collaboration with the European Trade Association of Brewers.
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Brewing with Cannabis discusses the convergence of marijuana and brewing. Learn methods for de-carboxylation of THC-A into the psychoactive form of THC. Explore adding cannabis and CBD to non-alcoholic beer and homebrew. Delve into cannabinoids and terpenes, learn how they function, their interaction with beer, and how to incorporate them into extract-based and all-grain beer recipes.
An inspiring manual that shows you how to brew beers at home using wild fermentation techniques
WINNER BEST DEBUT DRINKS BOOK AWARD FROM FORTNUM & MASON
James Beard Award nominee
Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the ‘fine dining’ of the beer world.
This updated edition of the official homebrewing guide from top magazine and website Brew Your Own is packed with recipes, expert advice, step-by-step process photos, ingredient information, and more.
Homebrewers around the world have turned to the experts at Brew Your Own magazine for more than two decades.
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For more than two decades, homebrewers around the world have turned to Brew Your Own magazine for the best information on making incredible beer at home.
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Enjoy over seventy delicious, seasonal recipes from the country's best independent breweries in this cookbook and beer pairing guide—a must-have book for craft beer lovers, home cooks, and fans of homebrewing.
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Using wit and humor and 100% illustrations, Hooray for Craft Beer is an entertaining and informative journey through the history and world of craft beer. Readers will explore every aspect of beer from the ingredients and brewing process to glassware and how to taste beer, as they embark on a whirlwind trip around the world to discover the origin of favorite beer styles.
A fascinating exploration of beer, ancient and contemporary, and its role in shaping human society
Inspire a lifelong exploration of your senses as you learn to pair beer and food like a pro.
*2016 International Association of Culinary Professionals Award Finalist*
Beer has reclaimed its place at the dinner table. Yet unlike wine, there just aren’t many in-depth resources to guide both beginners and beer geeks in pairing beer with food.
How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities-accurately, clearly and simply.
Fully Revised and Updated, The Complete Joy of Homebrewing is everything you need to know to brew beer at home from start to finish including new recipes, updated charts on hop varieties, secrets to fermentation, beer kit tips, and more—from the master of homebrewing.
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A resource for brewers of various experience levels. It covers yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. It includes sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer.
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The third Brewing Elements book, Water, takes the mystery out of the chemistry and treatment of brewing water. It leads brewers from an overview of water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. Learn to understand water reports, flavor effects, residual alkalinity, malt acidity, and mash pH.
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Stan Hieronymus expertly explains the nature of hops, their origins, and how they are grown. He explores the basics of hop chemistry, quality, and utilization, and devotes an entire chapter to dry hopping. With recipes from renowned brewers, For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.
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Author John Mallett covers the intricacies of malt from the field to the mashing process, including detailed discussions of enzymes, specialty malts, quality, analysis, and malt selection. Storage, handling, malt bill formulation and mash chemistry complete the book. Essential reading for any brewer wishing to learn more about the "soul of beer."
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Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.
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Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.
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Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage. Simple to make and with a wide range of creative flavor additions, hard seltzer is a sparkling alternative for beer lovers looking to give their palate a different experience.
Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours.
(This book cannot be returned.)
This is the story of how I discovered the existence of a tradition for brewing beer at home that goes back to the Stone Age, and started diving into it. The story is recounted through posts I published on my blog 2010-2015, documenting how I found this type of brewing in isolated areas in Norway and Lithuania.
Bringing beer history to life, Viking Age Brew takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to the Viking Age.
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Renowned Grandmaster Beer Judge Gordon Strong takes you through his approach to recipe formulation. The more than 100 personal recipes include specific advice and sensory profiles, with insights into the creative process behind each. The author also shares his tips on mashing, hopping, ingredients, and adapting recipes to your set-up.
From internationally recognized beer-brewing authority Randy Mosher comes the ultimate guide to the craft, for beginners and advanced brewers alike.
Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.
This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems.
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Brewing Better Beer is a comprehensive look at technical, practical, and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. It gives expert advice on mastering techniques, equipment, and ingredients as well as understanding how to effectively evaluate your own beer.
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Explore the evolution of one of craft beer's most popular styles, India pale ale. Equipped with brewing tips from some of the country's best brewers, IPA covers techniques from water treatment to hopping procedures.
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Craft beer's most popular style, IPA, is experiencing a flavor revolution, with brewers using cocoa nibs, coffee, tea, fruits, vegetables, spices, herbs, chilis, peppercorns, and wood to push the boundaries of the style. Professional and homebrewers alike will be inspired to explore how these creative ingredients can be used in brewing highly hopped beers.
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Return brewing to its fundamentals and explore easy techniques, tips, and tricks for making beer. The authors guide you from extract to all-grain, explain recipe design, adjuncts, and small-batch brewing, and share ideas on automated brew systems, helping you develop a simple, thoughtful process to make homebrewing more accessible and enjoyable.
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At the forefront of the locavore movement, brewers use locally grown ingredients and cultivated and foraged flora to produce beers that capture the terroir. Telling the history of distinctly colonial and American beers, the author visits farm breweries, and goes foraging for yeast, plants, trees, roots, and mushrooms to create unique beers.
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Hey homebrewers—make better beer! Returning for his second book, Chris Colby highlights the modern brewing methods homebrewers use to make beer. From the basic procedures for making beer from malt extract to advanced all-grain techniques and tests for quality . . . This book is a beer geek’s dream!
Make your next beer your best beer with this revised and expanded version of the popular guide to homebrewing.
