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Cargando... True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home (edición 2013)por Emma Christensen (Autor)
Información de la obraTrue Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home por Emma Christensen
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Mainly focused on Soda, Kefir & Kombucha, but this book is a great resource for anyone starting out in the "brewing" process. Explains everything in great detail, and the recipes sound delicious. ( ) Recently, I’ve gotten it into my head to try out some homebrewing and after requesting a whole shelf of do it yourself beer brewing treatises from the library, both basic and advanced, Emma Christensen’s “True Brews” came to be my favorite. I even decided to invest in a copy! True Brews is a great place to start, with Christensen’s clear explanations detailing basic instructions and recipes for a beginner to quickly start doing their own homebrewed beverages, including the equipment and ingredients needed, as well as tips for more unique and difficult projects.I liked that “True Brews” did not focus on one specific brew, but included a variety of fermented beverages to try out, alcoholic and non-alcoholic; sodas, kombuchas, kefirs, ciders, beers, meads, wines, and even sakes. I also appreciate her focus on one gallon recipes, easily accomplished in even the most cramped apartment kitchens; this also allows for a lot of tinkering with recipes as well. I scored some high quality unpasteurized Door County apple juice last October, so for the past few months I’ve been processing it into cider; cracked it open for a holiday party and it turned out to be not too disappointing; very crisp and boozy, not bad for a first attempt! I’m also planning a chai-spice mead for my next main brewing project. I also love how Christensen’s recipes are both specific enough to be followed by someone who doesn’t really know what they’re doing (like myself), but also open enough to be almost immediately hacked for specific tastes; the “master” soda and “master” beer recipes, in particular, are ripe for just about anyone to start up some improvisation and experiments. I started out with my own experiment on the soda front, a pumpkin spice soda brewed up with roasted pumpkin, lemon juice, ginger, cloves, cinnamon, allspice, and nutmeg; one taster called it “fall in a bottle.” I’m going to try a cranberry ginger ale this week, (basically, I am a fan of all things ginger), and I”m going to try an improvised beer, a extra special bitter ale, based on the master beer recipe as well. Really, I’m inspired to try something new every time I crack the cover! sin reseñas | añadir una reseña
"An accessible homebrew guide for alcoholic and non-alcoholic fermented drinks, including beer, mead, soda, kefir, kombucha, hard cider, sake, and fruit wines"--Provided by publisher. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.87Technology Home and family management Food And Drink Cooking Specific Dishes Preparing beveragesClasificación de la Biblioteca del CongresoValoraciónPromedio:
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