Clone Brews: Recipes for 200 Commercial Beers - Book by Tess and Mark Szamatulski
Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the 200 recipes in CloneBrews. Home brewers will find everything they need to brew up a batch of their own clone of Magic Hat #9, Ithaca Brown Ale, Moose Drool, or Samuel Adams Boston Ale. And with 200 possibilities to choose from, home brewers will find the perfect taste for every mood and every season.
Revised, updated, and expanded, the second edition of Clone Brews contains 50 new recipes that reflect the current popularity of strongly hopped India pale ales and American pale ales as well as the growing interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales. The new edition also contains expanded and updated mashing guidelines and a complete review of ingredients and materials. All new to the second edition is a Food Pairing feature that recommends the best foods for every beer an indispensable feature for the brewer who also loves to barbecue or cook!
Tested and retested, tasted and retasted, Tess and Mark Szamatulskis recipes are the product of 20 years spent running a successful homebrew supply shop and working with customers to create perfect beer clones. They deliver the flavors that home brewers want, described in clear recipes that every brewer will want to make.
You can now brew beer at home that tastes just like your favorite brands with this collection of 150 "cloned" recipes for premium beers from around the world, such as:
-- Pilsner Urquell
-- Pete's Wicked Ale
-- Guinness Extra Stout
-- Paulaner Hefe-Weizen
-- Dos Equis
-- Sierra Nevada Pale Ale
-- Bass Ale
-- Anchor Steam Beer
-- Foster's Lager
-- Chimay Red
All 150 recipes come with separate extract, mini-mash, and all-grain instructions. You'll also find tips for replicating any commercial beer so you can make your own clones when you discover a new favorite!
Learn the secrets of making charcuterie from the masters of San Francisco's The Fatted Calf.$ 40.00
Detailed instructions on how to ferment almost any vegetable. Some of our favorites include fermented red onions, carrots, and dilly beans!$ 24.95