Brewing Local by Hieronymus, Stan -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Table of Contents Acknowledgments Foreword Introduction: The Importance of Being Local Part I—Local, Now and Then

1. Beer From a Place 2. Tiswin to Choc 3. King Corn

Part II—Where Beer Is

4. Cultivating Beer 5. Foraging for Beer 6. Foraging for Yeast

Part III—From Farms, Gardens, Fields, and Woods

7. Grains 8. Trees 9. Plants 10. Roots 11. Mushrooms 12. Chiles

Part IV—Brewing Local

13. History + Local = Recipes

Le Pamplemousse Enorme 1835 Albany Ale Kentucky Common Your Father’s Mustache Indigenous: All-American Chile Corn Lager The Great Pumpkin Ale Rosemary Pumpkin Belgian Ale Sweet Potato Ale D.A.M.'s Bloom BRU Kölsch Our Mother the Meadow Single Tree: Hickory Dead Leaves & Burdock Birch Sap Black Bière de Garde Paw Paw Pecan Porter Cucumber Crush Beet Berliner Weisse Beets, Rhymes, and Life 2015 Hibernal Dichotomous Wee Shroomy Golden Shroomy Dark Old Ale

Appendix: Resources Bibliography Index

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.