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Brewing with wheat : the 'wit' and 'weizen' of world wheat beer styles

Author: Stan Hieronymus
Publisher: Boulder, Colo. : Brewers Publications, [2010] ©2010
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Hieronymus, Stan.
Brewing with wheat
(DLC) 2009048851
(OCoLC)456177498
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Stan Hieronymus
ISBN: 9781938469084 1938469089
OCLC Number: 858282701
Description: 1 online resource (xii, 216 pages, 8 unnumbered pages of plates) : illustrations (some color)
Contents: ""Cover""; ""Table of Contents""; ""Acknowledgements""; ""Foreword""; ""Introduction""; ""About the Book""; ""Part I: Wheat, the Other Brewing Grain""; ""1 Wheat, Beer, and Bread""; ""2 Wheat Basics: Why Is My Beer Cloudy?""; ""Partly Cloudy to Cloudy""; ""Twenty-First Century Solutions""; ""You Say 4-Vinyl Guaiacol, I Say Clove""; ""The German View""; ""Part II: The White Beers of Belgium""; ""3 In Search of the Real Belgian White Ale""; ""Bi�re Blanche de Louvain""; ""Peeterman""; ""Bi�re de Hougaerde (or Hoegaerde)""; ""4 The Six Degrees of Pierre Celis""; ""It All Started With a White"" ""The Best-Selling American Wheat Beer Ever""""Treating the Spices Right""; ""Acting Green and Looking White""; ""Two Times White Is Still White""; ""A Taste of Leuven?""; ""5 A Recipe for Wit""; ""Part III: The Weiss Beers of Southern Germany""; ""6 A Fallen Style Returns to Glory""; ""7 Bavarian Tradition With a Wyoming Accent""; ""Meet the Other Schneider""; ""The Beers Are Smoked, The Wheat Isn�t""; ""An Open Fermentation Policy""; ""Making Adjustments in New Jersey""; ""Don�t Be Nice to Weiss""; ""8 A Recipe for Hefeweizen""; ""Part IV: The Wheat Beers of America"" ""9 A Hefeweizen By Any Other Name""""10 Brewing in a Melting Pot""; ""Beer From America�s Breadbasket""; ""A Midsummer Night�s Dream""; ""Summer Ale on the Oregon Coast""; ""Wheat Wine: The Beer""; ""A Beer for the Punk Comic Crowd""; ""11 Two Recipes for Wheat Wine""; ""Part V: Wheat Beers From the Past""; ""12 Beers the Reinheitsgebot Never Met""; ""13 The Care and Brewing of Relics""; ""14 Four Resurrected Recipes""; ""Part VI: Putting It All Together""; ""15 Better Brewing, Judging, and Enjoying""; ""Belgian White/Wit""; ""German Weizen Beers""; ""American Wheat"" ""Berliner Weisse""""Gose""; ""Appendix: Yeast charts""; ""Bibliography""; ""Index""; ""A""; ""B""; ""C""; ""D""; ""E""; ""F""; ""G""; ""H""; ""I""; ""J""; ""K""; ""L""; ""M""; ""N""; ""O""; ""P""; ""R""; ""S""; ""T""; ""V""; ""W""; ""Y""; ""Z""
Responsibility: by Stan Hieronymus.

Abstract:

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

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