Brew Beer Like a Yeti
From the Publisher, Chelsea Green
Bronze Winner—Best Book from the Beer Writers Guild
Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti.
Most modern brews accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer.
Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
Pages: 336 pages
Book Art: Full-color photographs throughout
Size: 6 x 9 inch
Publisher: Chelsea Green Publishing
Pub. Date: September 13, 2018