Read more
Informationen zum Autor Jaega Wise is head brewer at Wild Card Brewery in East London, a qualified chemical engineer, a beer sommelier and a TV presenter. Currently the British Guild of Beer Writers' Brewer of the Year, Jaega is a popular speaker on all things beer and brewing. She is the beer presenter for Amazon Prime's Beermasters , Channel 5's The Wine Show and is a regular on BBC R4's The Food Programme . Other TV work includes presenting for BBC's Inside the Factory and Channel 4's Food Unwrapped . In 2018 she was named one of the Evening Standard 's 1000 Most Influential People in London. This is her first book. Klappentext Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. Recipes and styles featured in the book include: German Berliner Weisse (tart and refreshing) and Gose (salty and dry) Belgian Lambics, gueze, Flanders red ale and fruit beers French Farmhouse ales such as saison and biere de garde Norwegian Farmhouse Ales including the Kveik IPA English Old AleAlso included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home. Vorwort An inspiring manual that shows you how to brew beers at home using wild fermentation techniques. Zusammenfassung An inspiring manual that shows you how to brew beers at home using wild fermentation techniques....
