A Study Of American Beers and Ales

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The Manufacture of Liquors and Preserves - Translated from the French

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The Connoisseur's Guide to Making Liqueurs Vol 1

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The Connoisseur's Guide To Making Liqueurs Vol. II

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The Curiosities of Ale and Beer - An Entertaining History

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The Cider Makers' Hand Book - A Complete Guide for Making and Keeping Pure Cider

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Home Made Country Wines - Beer, Mead and Metheglin

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Enological Studies - I. Experiments in Cider Making Applicable to Farm Conditions II. Notes on the Use of Pure Yeasts in Wine Making

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Edible Roses: Recipes Included

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Peppercorns: Growing Practices and Nutritional Information

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Orchids as Aphrodisiac, Medicine or Food

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The Manhattan Cook-Book: Containing Many Valuable Original Receipts and Other Useful Information

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Tagine Cookbook: Top 100 delicious Seafood Tagine and Couscous Recipes for You and Your Family to Relish

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VEGAN CHINA: Delicious and Wholesome Plant-Based Chinese Recipes for a Healthier You

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The Perfect Mushroom Cookbook; The Complete Nutrition Guide To Reinvigorating Overall Health For Holistic Wellness With Delectable And Nourishing Mushroom Recipes

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Vegan Holiday Recipes

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A-Z of Homemade Liqueurs

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The History of Wine in Africa and Asia - Includes African, Persian, and Indian Wines, and Chinese, Russian, and Turkish Wines

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Whole Food: Eating Good Food the Natural Way

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Dutch Oven Cookbook: Tasty and Easy Recipes for Indoor and Outdoor Cooking

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Texas Jack's Famous Apple Cider Recipes: (How to Make Sweet and Hard Cider. Recipes for Smoothies, Sweet Cider Punch, and Hot Sweet Cider Drinks)

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Amada's Blessings from the Peyote Gardens of South Texas

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Diet with Chinese food

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Italian Cookbook: All Delicious and Easy Italian recipes

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On Archaeology of Sainthood and Local Spirituality in Islam: Past and Present Crossroads of Events and Ideas (Yearbook of the Sociology of Islam 5)

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Canning and Preserving For Beginners: Essential Tips and Guide

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Cucina Del Paradiso: The Sardinia Kitchen

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Epitome of the Pharmacopeia of the United States and the National Formulary With Comments

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Analysis of autochthonous lactic acid bacteria from mozzarella cheese production

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Herbs and Spices Different Cultures and Uses

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Fermented

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The Quest for Wild Terroir - Pascal Baudar #159: Today’s show explores terroir — the flavor of place. Discovering the wild flavors of your local bioregion is a smart and ecologically interactive way to intimately engage with your place and add context to the story of your food....

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Natural Autumn Skincare DIY Beauty Recipes & Tips: Natural Autumn Skincare DIY Beauty Recipes & Tips

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WEWP#34: JB Douglas (queer forager, foraged.com)

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BYM011 - The Magic of the Slavic Wood Stove: There is a Ukrainian saying, “the wood stove is our own dear mother,” In times past and even in rural areas today, Slavic people are dependent on their pich, or their wood stove, to heat their home, cook their food, warm the water for washing and...

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Energetics of Aphrodisiacs Pt.1: Jim McDonald “Aphrodisiac” is a highly problemat…

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Ancient Healing Secrets, Tinctures, Salves, Hydrosols & Teas, Permaculture Tips & Much More From A Little-Known Superfood Farm In Hawaii.: I first met Doug Wolkon when I was visiting Kauai and was convinced by big-wave surfer to go visit a favorite local farm of his called . I was immediately blown away by the vast array of over 80 varieties of organic healing plants and food...

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Fermentation with Sandor Katz: I am excited to share with you my conversation with fermentation guru Sandor Katz, who is as knowledgeable as he is fun to talk with. We range all over the wild fermentation world in this episode, literally and figuratively since Sandor has traveled...

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Buddhist Magic: What is Possible with the Powers?

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Episode 172: Real Pasta with Maureen Fant: You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybodys favorite carb. From cooking times to salting water, Maura breaks down p

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Episode 204: Nordic Cuisine: This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook North: The New Nordic Cuisine of Iceland, to chat about one of the most beautiful and untouched places

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Episode 195: Thiol-releasing Capability of Brewers Yeast: It is well known that hop-forward beer styles exhibit tropical fruit aromas. These aromas are conferred by a range of hop-related volatile compounds, including polyfunctional thiols such as 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP). These compounds are present at relatively high concentrations in hops and are extracted into beer during dry-hopping. Polyfunctional thiols are also abundant as non-volatile glutathione and cysteine conjugates in hops, and to a lesser extent can be found in barley (and therefore, malt). These conjugates are cleaved into amino acids and free thiols by enzymatic activity of yeasts, thus bound precursors may represent an important pool of tropical fruit flavor in beer, particularly in beer styles where dry hopping is minimal. In order to successfully liberate this pool of flavor, yeast with strong carbon-sulfur ß-lyase activity are needed. In wine research it has become evide

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314: Pinthouse, Cloudburst, and Single Hill Join For a Fresh Hop Brewing Roundtable: Three influential and award-winning brewers in the realm of fresh- and wet-hopped beers—Joe Mohrfeld (Pinthouse), Steve Luke (Cloudburst), and Zach Turner (Single Hill)—share their approaches to brewing fresh hop beers, in this ranging panel discussion.

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306: Celebrated Hop Breeder Ron Beatson Discusses the Unique Characteristics of New Zealand Hops: The scientist behind storied hops like Nelson Sauvin, as well as up-and-comers like Nectaron, shares insight into the process of developing the hops.

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307: Brewer’s Retreat Panel on Hazy IPA with Monkish, Trillium, and Weldwerks: Recorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Henry Nguyen of Monkish, JC Tetreault of Trillium, and Neil Fisher of Weldwerks explores the ways they make hazy IPA now.

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215: Browar Pinta’s Paweł Maslowski and Bart Ociesa Apply Modern Creativity to Classic Styles: Poland’s Browar Pinta established a reputation for risk-taking in craft styles, focusing on hop-forward IPAs and extending that creative approach to everything from dry-hopped Baltic porter to barrel-aged big beers.

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383: Alex Lawes of Whiplash and Grzegorz Ziemian of Stu Mostów Are Recreating Historical Styles While Pushing Craft Beer Forward in Ireland and Poland: From interviews recorded at 3 Sons Lumberjack Day in Dania Beach, Florida, these two brewers from different corners of Europe cover a range of topics, from using a mash press filter for imperial stouts to riffing on grodziskie with mixed cultures and fruit.

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275: Brett Taylor of Brooklyn’s Wild East Runs a Brewery, Not a Museum: Opening during the pandemic took Wild East in a different direction than they had originally planned, but focusing on decocted Czech-style lagers and accessible mixed fermentation beers (along with West coast-style IPA) has earned them fans among those who know.

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252: 10 Barrel’s Tonya Cornett Takes a Layered Approach to Fruit Beer: Some write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.

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249: Andy Hooper, Former Seismic Brewmaster, is Taking Light Lager Back for Craft: Andy Hooper built a professional reputation for tight focus on process, and the efforts have paid off with dominating performances in the light lager category at major competitions. In this episode, he discusses the processes behind the brewing, and how he’s made light lager with organic California-grown and -malted craft malt.

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133: New Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and Cannabis: Biotransformation is not just real, it’s measurable, says the hops-focused innovation brewer in this deep dive into the mechanics of hops.

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305: Matthias Trum of Schlenkerla Isn't Preserving the Ashes, He's Keeping the Rauchbier Fire Burning: Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.

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220: Kyle Harrop of Horus Aged Ales Pushes the Edges of Adjunct Technique: The serial collaborator from Oceanside, California, discusses the techniques he’s honed to build balanced flavor with energy and flair in intensely adjunct-forward beers.

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335: For Tom Beckmann of Goldfinger, Lager is a Family Affair: Through fastidious technique and a clearly articulated, creative point of view, this lager-centric brewery in the southwestern suburbs of Chicago is committed to building on a family brewing history while forging its own modern lager identity.

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364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans: For the brewmaster of Timmermans—the three-century-old lambic brewery in Itterbeek, just west of Brussels—studying and understanding the dynamics of spontaneous fermentation and wood-aging is the key to making beer with captivating flavor.

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169: Fair Isle’s Andrew Pogue and Nick Pauley Push the Farmhouse Paradigm with Mixed Cultures, Foraged Ingredients, and Creative Grains: Seattle’s Fair Isle is a newcomer to the world of mixed-culture brewing, but it’s made its mark with tightly executed saisons that nod to history while exploring the potential of grains and ingredients native to the Pacific Northwest.

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283: Your Favorite Craft Beer & Brewing Podcast Episodes of 2022: For this final Tuesday episode of 2022, we look back at the ten most-listened-to podcasts of the year, with salient highlights that capture the most memorable and most useful moments of your favorite podcasts.

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270: Sapwood Cellars Puts Research Into Creative Practice With Hoppy and Wild Beers: Helmed by published authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on both hoppy beers and wood-aged acid-forward fermentations was a given. But over the past four years they’ve pushed both genres into new territory, and found space between, for even more creative exploration.

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256: Tom Riley and Dane Volek of Anchor Open Up About Steam Beer and Open Fermentation: Anchor’s storied past and pivotal role in American brewing informs every brewing decision the brewery makes today, and while some things change, the brewing leadership of Anchor is committed to the steam beer in theory and in practice.

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292: David Ringler of Cedar Springs is Focused on the “Original” Hazy Beer: The founder of Cedar Springs Brewing and president of the Michigan Brewer’s Guild asks a fundamental question—why doesn’t weissbier get more love?

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380: Garrett Oliver of Brooklyn Brewery and Vinnie Cilurzo of Russian River are Brewing for Impact With Folio Grain: These leading brewers, and great friends, share their latest learnings from brewing new beers with the African grain fonio.