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003 MWT
005 20191125082347.0
006 m o h
007 sz zunnnnnuned
007 cr nnannnuuuua
008 160620s2015 xxunnn es i n eng d
020 9781518900860 (sound recording : hoopla Audio Book)
020 1518900860 (sound recording : hoopla Audio Book)
029 https://d2snwnmzyr8jue.cloudfront.net/
aut_9781518900860_180.jpeg
028 42 MWT11668091
037 11668091|bMidwest Tape, LLC|nhttp://www.midwesttapes.com
040 Midwest|erda
082 04 641.87/3|223
099 eAudiobook hoopla
099 eAudiobook hoopla
100 1 Andrews, Eric,|eauthor.
245 10 Homebrew beer :|bexperience tantalizing tastes from unique
beer making ingredients|h[Hoopla electronic resource] /
|cEric Andrews.
250 Unabridged.
264 1 [United States] :|bAuthor's Republic,|c2015.
264 2 |bMade available through hoopla
300 1 online resource (1 audio file (1hr., 44 min.)) :
|bdigital.
336 spoken word|bspw|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
344 digital|hdigital recording|2rda
347 data file|2rda
506 Digital content provided by hoopla.
511 0 Read by Joyce Zborower.
520 Do You Want a Source of Practically F.REE Beer, Wine, Soda,
etc. for The Rest of Your Life? If you answered "Yes",
then this book is for you. Homebrew Beer begins with the
author's personal recollections of his journey about
learning how to home brew beer and leads into his current
experiments with such beer making supplies as ginger,
potatoes, rice, and herbs. Ginger appears to be an
extremely versatile ingredient in beer recipes. The author
shows you how to use it in beer and wine and mead and ale.
In this very personal beer brewing book, you are also
given specific information regarding how to control the
fermentation process for both alcoholic (beer
fermentation) and non-alcoholic brews (ginger ale and/ or
making root beer). Other information about Homebrew Beer
includes its categories -- cooking, food & wine/beer and
reference -- and its tags: beer making book, beer making
supplies, beer fermentation, beer recipes, beer brewing
book, beer brew, how to home brew Here is a short excerpt
from inside this beer making book to give you a taste of
how this author writes . . . "When discussing the
possibilities presented by the concept of a "Ginger Ale",
there are many directions toward which a home-brewer could
depart. The question of wild fermentation vs. inoculation
by brewer's yeast comes to mind. Following this decision
there are questions as to how the yeasts will be fed, what
the main components of the beer will be, whether or not
there will be any adjuncts, whether or not it will be
alcoholic, and following the fermentation - what other
uses exist for a lacto-fermented ginger culture? All of
these questions are possible points of divergence for an
experimenter, and many recipes exist for you to choose
from. We will begin discussion about the creation of what
is called a "Ginger Bug". The issue here is that it will
typically be an option for you to purchase packaged yeasts
if that is the route that you would like to go - some
recipes even suggest that you inoculate the decoction with
whey. From what I have read, whey is fermented by microbes
that are especially attuned to processing lactose [sugar
from dairy], and there are other microbes that are more
suited to processing sucrose, fructose, or glucose [plant
sugars]. I was taken by the idea that all of the yeast I
would need could be encouraged to grow based on the
shavings of an organic ginger peel - so that is the route
of experimentation that I chose to take.
538 Mode of access: World Wide Web.
650 0 Beer.
650 0 Brewing.
700 1 Zborower, Joyce,|enarrator.
710 2 hoopla digital.
856 40 |uhttps://www.hoopladigital.com/title/
11668091?utm_source=MARC|zInstantly available on hoopla.
856 42 |zCover image|uhttps://d2snwnmzyr8jue.cloudfront.net/
aut_9781518900860_180.jpeg