Make Your Own Beer And Cider

(Paperback)

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Description

Less than 200 years ago, beers, ciders and a myriad collection of country wines were generally brewed at home. Beer, whether it was 'best' or 'small' was drunk by everyone in preference to water. Beer and cider nourished, as well as slaked thirst. With just a few utensils you can make your own tax-free beer, cider and country wine. Inside this book you will find recipes ancient and modern, some as simple as dissolving malt extract in sugary water and adding yeast. You can also read the best ways to get really professional results from kits. More than anything you will find really tasty, excellent beers and ciders and home-made wines to quench your thirst for a decade to come. There are recipes for stouts, ales, beers (and the difference between them explained); and for lagers, fruit beers, and ciders of many kinds including rough, orange, scrumpy, perry, natural and yeasted. Also included are the fundamentals of tasty home-made wine-making showing you how to make amazing wine from the contents of your fruit and vegetable garden.

Contents: 1. Drinking responsibly; 2. Basics of brewing; 3. That magic touch; 4. Beer - the basics; 5. Beers from the UK; 6. Beers from Belgium; 7. Beers from Europe; 8. Ales; 9. Ales ancient and modern; 10. Ciders peeled to the bone; 11. Apple types and their traditional drinks; 12. Scrumpy; 13. Fine ciders; 14. Apple wine.

Author Bio

Author Paul Peacock has written over 30 books on gardening, self sufficiency, curing meats, making cheese and sausages, keeping bees and poultry. He writes for the Daily Mirror as Mr Digwell, the cartoon gardener - the longest running gardening newspaper column in the world. He has been a regular contributor to BBC Radio 4's Gardener's Question Time and appeared on numerous television shows. He runs the www.citycottage.co.uk website dedicated to the simple idea that the best food you will ever eat is cooked at home. Pauls passion for fish was kickstarted by a plate of fritto misto de mare, which remains his favourite dish (recipe in the book) and queenies cooked in cream topped with cheddar( recipe also in this book)! He believes the best fish in the world come from UK waters, that's why everyone buys it, far and wide, and, as Paul points out in this book, it is a tragedy the British hardly eat any of it. This book is hopefully a tiny step on the way to changing that.