Do You Want a Source of Practically F.REE Beer, Wine, Soda, etc. for The Rest of Your Life?
If you answered "Yes", then this book is for you.

Homebrew Beer begins with the author's personal recollections of his journey about learning how to home brew beer and leads into his current experiments with such beer making supplies as ginger, potatoes, rice, and herbs. Ginger appears to be an extremely versatile ingredient in beer recipes. The author shows you how to use it in beer and wine and mead and ale. In this very personal beer brewing book, you are also given specific information regarding how to control the fermentation process for both alcoholic (beer fermentation) and non-alcoholic brews (ginger ale and/ or making root beer).

Other information about Homebrew Beer includes its categories -- cooking, food & wine/beer and reference -- and its tags: beer making book, beer making supplies, beer fermentation, beer recipes, beer brewing book, beer brew, how to home brew

Here is a short excerpt from inside this beer making book to give you a taste of how this author writes . . .
"When discussing the possibilities presented by the concept of a “Ginger Ale”, there are many directions toward which a home-brewer could depart. The question of wild fermentation vs. inoculation by brewer’s yeast comes to mind. Following this decision there are questions as to how the yeasts will be fed, what the main components of the beer will be, whether or not there will be any adjuncts, whether or not it will be alcoholic, and following the fermentation – what other uses exist for a lacto-fermented ginger culture? All of these questions are possible points of divergence for an experimenter, and many recipes exist for you to choose from.

We will begin discussion about the creation of what is called a “Ginger Bug”. The issue here is that it will typically be an option for you to purchase packaged yeasts if that is the route that you would like to go – some recipes even suggest that you inoculate the decoction with whey. From what I have read, whey is fermented by microbes that are especially attuned to processing lactose [sugar from dairy], and there are other microbes that are more suited to processing sucrose, fructose, or glucose [plant sugars]. I was taken by the idea that all of the yeast I would need could be encouraged to grow based on the shavings of an organic ginger peel – so that is the route of experimentation that I chose to take.

Eric Andrews