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OverviewFull Product DetailsAuthor: Gabe TothPublisher: Brewers Publications Imprint: Brewers Publications Dimensions: Width: 18.10cm , Height: 1.20cm , Length: 25.30cm Weight: 0.331kg ISBN: 9781938469718ISBN 10: 1938469712 Pages: 192 Publication Date: 27 September 2021 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsForeword Introduction Chapter 1: About Fermentation Chapter 2: Techniques Chapter 3: Bread (Straight doughs) Chapter 4: Bread (preferments and sourdough) Chapter 5: Fermented Veggies Chapter 6: Hot sauce, relish, and chutney Chapter 7: Dairy Chapter 8: Meat Chapter 9: Vinegar Chapter 10: Kombucha Appendix A: Equipment Appendix B: On salt Appendix C: Bibliography and Recommended ReadingReviewsAuthor InformationGabe Toth is a brewer, distiller, and journalist in northern Colorado. After a ten-year newspaper career, he moved into the craft beer world in 2010 at Santa Fe Brewing Co., subsequently moving between brewing and distilling and earning awards from the GABF, World Beer Cup, ADI and ACSA. He now oversees operations at The Family Jones production distillery. Toth is a current contributor to Artisan Spirit, Distiller, and The New Brewer magazines. He holds degrees in communications and sociology and brewing and distilling certifications from the Institute of Brewing and Distilling (IBD). He has been applying his fermentation knowledge to home-fermented food and drink since 2005. Tab Content 6Author Website:Countries AvailableAll regions |
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