13,586
edits
Changes
added book "The New Wildcrafted Cuisine"
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| [[File:Wood beers book.jpg|left|75px]] Wood & Beer: A Brewer's Guide || Dick Cantwell and Peter Bouckaert || June 7, 2016 || Brewers Publications; 1 edition || 1938469216 || 978-1938469213 || This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
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| [[File:The New Wildcrafted Cuisine.jpg|left|75px]] The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir || Pascal Baudar || March 24, 2016 || Chelsea Green Publishing || 1603586067 || 978-1603586061 || A book about foraging ingredients for fermentations such as vinegars and primitive beers.
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| [[File:The_Homebrewers_Guide.jpg|left|75px]] The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965 || Ronald Pattinson || January 1, 2014 || Quarry Books; Spi edition || 1592538827 || 978-1592538829 || Recipes based on original brewing logs, along with historical background. Many of these beers would have undergone mixed fermentation, particularly the stock ales and porters. Also includes extinct European styles of sour ale (Broyhan, Kotbusser).