Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, by Mary Izett
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Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, by Mary Izett
Read Online and Download Ebook Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, by Mary Izett
Enjoy a quick brew day and make Gose, Smoked Ale, Pennsylvania Swankey, Strawberry-Peppercorn Short Mead, Tart Blackberry Cider, Boozy Kombucha, Kefir Beer, Absinthola, Mauby, Tepache, and more!
Homebrew tastes great, it's inexpensive to make, and it's equally fun to brew old favorites and new recipes. There's only one thing stopping you from brewing your 1st or 101st batch: time. Whether it's your kids, your job, or a million other things, it can be hard to find a free brew day. Then there's the agonizing wait to crack that first cap.
But what if you could brew a session IPA in just a few hours? Or if you could brew a sour beer that's ready to drink in weeks instead of months? In Speed Brewing, author Mary Izett shows you how to make it happen. Whether you're a new or experienced brewer, you'll find time-saving techniques and recipes that save hours on brew day. You'll also find beers, ciders, and meads that pack big flavors but ferment quickly. Lesser-known fast fermentables--boozy kombucha, kefir beer, spirited sodas, and more--ensure there are plenty of exciting experiments for even the most creative brewer. Whether you decide to brew the Bia Hoi, Smoked Summer Ale, or Strawberry-Peppercorn Short Mead, weeknights will never be the same.
Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, by Mary Izett- Amazon Sales Rank: #131898 in Books
- Brand: Izett, Mary
- Published on: 2015-06-15
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .75" w x 7.25" l, .0 pounds
- Binding: Paperback
- 192 pages
Review
"When I first saw Mary's book, I must admit that it raised an eyebrow. What was this, some sort of strange joke? But one good look through, and I was hooked. Wherever you go in the world, from England to Vietnam to Africa, people have always brewed some delicious beers quickly-why not now? There are a lot of great ideas in these pages." - Garrett Oliver, brewmaster of the Brooklyn Brewery, editor-in-chief of The Oxford Companion to Beer, and author of The Brewmaster's Table
"I joke that if it can be fermented, I've fermented it. However, Mary's book shows that my experiments have fallen far short! She's presented so many fun, easy, interesting, and impressive ideas that I can't wait to try. Using her recipes for alternative brews turns every trip to the grocery into a research trip. Back to the fermenters I go!" - Drew Beechum, author of Experimental Homebrewing, The Everything Hard Cider Book, and The Everything Homebrewing Book
"Fermented beverages are as old and diverse as mankind, but in this age of high technology, it is easy to forget how accessible they can be. I have always been a dedicated homebrewer and craft beer drinker, but this book has convinced me to broaden my horizons and try something new. In fact, I have time right now..." - John Palmer, author of How To Brew
"The beers I enjoy most tend to be made by brewers who have entered into partnership with their favorite yeast strains. They are a product of confidence as much as equipment or scale. Speed Brewing is intended to inspire such confidence as quickly as the fermentations it describes." - Stan Hieronymus, author of For the Love of Hops and Brew Like a Monk
"This is a great book on fermenting a wide array of beverages. It is user-friendly, with straightforward methods and clear instructions. It's a valuable contribution to the growing literature of fermentation." - Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
"As the popularity of home brewing has increased, some brewers were bound to find themselves exploring beyond beer. Izett, who cohosts a radio show on fermenting,Fuhmentabudit!, realized that traditional brewing methods were not always possible and started looking for faster brews. She discovered quick meads, soda, and kefir, among others, and here takes readers through each project, beginning with discussions of ingredients and equipment through the process of bottling the final product. She provides basic recipes as well as variations on each brew. Throughout, the tone is encouraging of experimentation and the writing clear. Diving into this book gives the home brewer plenty of room to stretch their brewing experience. VERDICT A welcome introduction to the art of speed brews, these recipes will be a marvelous addition to any brewer's bookshelf." - Ginny Wolter, Library Journal
About the Author
Mary Izett is a passionate homebrewer specializing in fast and alternatively fermented beverages. She co-hosts Fuhmentaboudit!, a live weekly show on all things fermentable, on Heritage Radio Network and is a BJCP National ranked beer judge. She has been the president of both the New York City Homebrewers Guild and the Malted Barley Appreciation Society and has written for Ale Street News, All About Beer, and Zymurgy.
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Most helpful customer reviews
7 of 7 people found the following review helpful. Brewing Great Beverages Has Never Been Easier! By T-Bone I am not a patient person. I'm also an avid homebrewer of beer. A recent experiment with a gallon of cider opened my eyes to the possibilities of "alternative" fermentation. I picked up this book hoping to find information on shortening my brew day, and my wait, for delicious new (to me) types of fermented beverages. Speed Brewing does not disappoint! It provides plenty of information on basic techniques for those who don't have a background in fermentation, but not too much to bog down the experienced brewer. The recipes are clear and concise, and the accompanying beverage pictures are truly mouthwatering. The book is easy to use, contains some fun facts about the respective beverages, but most importantly, leads you to produce some wonderful drinks. The Sima is crazy refreshing on a hot day! If you're looking to start brewing or expand your repertoire of delightful fermentables like cider, mead, or Sima, then Speed Brewing is a fantastic place to begin.
3 of 3 people found the following review helpful. Fermenting on the Flip Side By Chris Mcnally I think this book works for both a new brewer and an experienced brewer. I've brewed beer for at least 5 years, but beer brewing can take a whole day of my time, lots equipment and a lot of equipment cleaning. In Speed Brewing, Izett documents all kinds of interesting brews, boozy sodas, ciders, wines, meads and beer, that can be fun, creative and quick. Her recipes include interesting ingredients, like spices and teas, fresh fruit and frozen fruit, alternative sugars, honey, apple cider, and juices. She encourages the reader to experiment.If you're new to brewing, all the basic information you need is in here. The first few chapter describe the fermentation process (primary fermentation) and bottling and carbonation (secondary fermentation). You need a hydrometer, kitchen thermometer, a one gallon fermenter, such as a jug or 1 gallon jar, a stopper and an airlock. And yeast nutrient. You can get all of those inexpensively at a homebrew store or online. Her suggestion that a new brewer use plastic PET bottles is good advice. PET bottles are like plastic soda or seltzer bottles. You can reuse your own or buy them new. Fermentation creates co2, and inside a bottle that means pressure builds inside. Glass bottles can explode which is dangerous. With PET bottles you just check them every day and when they are hard you have sufficient c02 and you then put them in the fridge to stop fermentation. No worries.I made the Rubarb Soda (3.5% ABV) first, adding strawberries. I only made one gallon, there was no one hour boil (just some off boil water poured over the fruit) so it only took me 30 minutes to make. The soda is pink, very pretty and delicious. I already started another batch. Next I made her City Cider recipe. Very simple with no boiling at all. It took 15 minutes. At bottling time, I decided to use some juices I had, Pomegranate and Guava juice as the priming sugars (sugars mixed in at bottling time to give the yeast just enough food to create carbonation in the bottle).I have a ginger short mead fermenting as well. After listening to her Fuhmentaboudit! podcast on kombucha, I was inspired to try that and I've made all kinds of 'buch with black teas, white teas, roibos tea, jasmine tea etc. Now having read the book, I will move onto her boozy 'buch recipes including a 'faux' Flanders Red that can be made in weeks rather than the year or more it takes in the traditional method. She also documents kettle souring, a good way to make a Berliner Weisse or a Gose beer. There is a short beer making chapter with recipes.This book inspired me to make other fermented drinks in addition to beer. The writing is clear, the descriptions of ingredients is detailed and the recipes are creative and internationally inspired. In addition, the techniques are quicker than standard beer brewing. However I would say that the fact that the brews are faster are a happy side effect, and the real intention of the book is fermenting out of the box, or alternative fermented beverages you may have never thought of. Many of her recipes were inspired by interesting fermented beverages she found while traveling.It's full of beautiful photos of ingredients, equipment, and fermented, carbonated beverages looking gorgeous in fancy glasses. I would not get an e-version of this book, it's more than the text. I think the title Speed Brewing might throw someone off, so the publisher added a long winded subtitle, attempting to describe the book in more detail. Fermenting on the Flip Side, which was a talk she gave at NHC would more accurately describe the book. Or Beyond Beer. Publishers dictate titles and authors have little choice but to accept their marketing decisions.
5 of 6 people found the following review helpful. The Future Will Taste Just As Delicious As You Make It By Robby This book is clearly the result of years of research and experimentation, but as importantly, it quietly lays out a balanced and broadened approach to incorporating homemade fermented beverages into one's life. I actually became a professional brewer due to the love I felt for hombrewing and the frustration that that love caused me. Traditional beer brewing is inherently a lengthy industrial process, and shoehorning an industrial process into one's domestic space and schedule demands money, room, time, and emotional and intellectual bandwidth beyond what might be considered appropriate for a rational person. This book offers homebrewers a path that is not a reduction of professional brewing, but a purpose-built solution. And yet, that is just the first two chapters of this book. To characterize the rest of the book as being dedicated to "hippie" fermentations as one reviewer has done would be a reductive shame. In fact, it is an exploration of fermented beverages, both within and outside the history of Europe, some just as traditional as beer or even more so, and most of which are generally far more appropriate for brewing and enjoyment at home. Certainly, it's not uncommon for us beer nerds to get all hot and bothered when our favorite professional brewers whisper the phrase "mixed culture fermentation" and more and more often I hear craft beer drinkers getting excited about dry-hopped ciders. Personally, I can't wait to taste the flavors that start to show up at homebrew events and in bars once more people harness the information that Mary decodes for us in Speed Brewing and use that knowledge to present a broader array of alcoholic beverages as well as to broaden the definition of mixed fermentation beers.
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