Table of Contents
   Forewordp. 6
   Introductionp. 8
   Introductionp. 12
      A brief history of brewingp. 14
      The craft-beer revolutionp. 16
      From grain to glassp. 18
   Ingredientsp. 20
      Maltp. 22
      Adjuncts and sugarsp. 24
      Malts, adjuncts, and sugars - at a glancep. 26
      Hopsp. 28
      Hops-at a glancep. 30
      Yeastp. 32
      Yeasts - at a glancep. 34
      Brewing liquorp. 36
      Herbs, flowers, fruits, and spicesp. 38
   Getting Startedp. 40
      Before you beginp. 42
      Three methods of brewingp. 44
      The importance of sanitationp. 46
      Brewing equipmentp. 48
      Using a kitp. 54
      Using malt extractp. 56
      Full-mash brewingp. 58
      Pitching the yeastp. 62
      The fermentation processp. 64
      Priming and rackingp. 66
      Storing and servingp. 68
      Labeling bottlesp. 70
   Beer Styles and Recipesp. 72
      Recipe choosersp. 74
      How to use the recipesp. 78
   Lagersp. 80
      Light lagerp. 82
      Pilsnerp. 90
      Amber lagerp. 96
      Bock and dark lagerp. 99
   Alesp. 108
      Pale alep. 112
      IPAp. 131
      Sour and Iambic alesp. 137
      Bitterp. 140
      Strong alep. 150
      Brown alep. 160
      Mildp. 164
      Barley winep. 166
      Porterp. 169
      Stoutp. 174
   Wheat Beersp. 182
      Weissbierp. 184
      Rye beerp. 188
      Witbierp. 190
      Dark wheat beerp. 192
   Mixed Stylesp. 194
      Light hybridsp. 196
      Amber hybridsp. 198
      Herb and spice beersp. 202
      Fruit and vegetable beersp. 206
      Useful informationp. 212
   Glossaryp. 214
   Index and acknowledgmentsp. 216