Brew Beer Like a Yeti: Traditional Techniques and Recipes for Unconventional Ales Gruits and Other Ferments Using Minimal Hops (Paperback)

Bronze Winner--Best Book from the Beer Writers Guild Experimentation mystery resourcefulness and above all fun--these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries beer lovers have enjoyed drinking and brewing a vast array of beer styles. However most are brewed to accentuate a single ingredient--hops--and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people s discovery that grain could be malted and fermented into beer. Like his first book Make Mead Like a Viking Jereme Zimmerman s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling mysticism and folklore back to the brewing process including a broad range of ales gruits bragots and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti gotlandsdricka oak bark and mushroom ale wassail pawpaw wheat chicha de muko and even Neolithic stone beers. More importantly under the guidance of the world s only peace-loving green-living Appalachian Yeti Viking readers will learn about the many ways to go beyond the pale ale utilizing alternatives to standard grains hops and commercial yeasts to defy the strictures of style and design their own brews.