Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More

by Mary Izett

Overview

Enjoy a quick brew day and make Gose, Smoked Ale, Pennsylvania Swankey, Strawberry-Peppercorn Short Mead, Tart Blackberry Cider, Boozy Kombucha, Kefir Beer, Absinthola, Mauby, Tepache, and more! Homebrew tastes great, it's inexpensive to make, and it's equally fun to brew old favorites and new recipes. There's only one thing stopping you from brewing your 1st or 101st batch: time. Whether it's your kids, your job, or a million other things, it can be hard to find a free brew day. Then there's the agonizing wait to crack that first cap. But what if you could brew a session IPA in just a few hours? Or if you could brew a sour beer that's ready to drink in weeks instead of months? In Speed Brewing, author Mary Izett shows you how to make it happen. Whether you're a new or experienced brewer, you'll find time-saving techniques and recipes that save hours on brew day. You'll also find beers, ciders, and meads that pack big flavors but ferment quickly. Lesser-known fast fermentables—boozy kombucha, kefir beer, spirited sodas, and more—ensure there are plenty of exciting experiments for even the most creative brewer. Whether you decide to brew the Bia Hoi, Smoked Summer Ale, or Strawberry-Peppercorn Short Mead, weeknights will never be the same.

Product Details

ISBN-13:	9781627886468
Publisher:	Voyageur Press
Publication date:	06/15/2015
Sold by:	Barnes & Noble
Format:	eBook
File size:	24 MB
Note:	This product may take a few minutes to download.

About the Author

Mary Izett is a passionate homebrewer specializing in fast and alternatively fermented beverages. She co-hosts Fuhmentaboudit!, a live weekly show on all things fermentable, on Heritage Radio Network and is a BJCP National ranked beer judge. She has been the president of both the New York City Homebrewers Guild and the Malted Barley Appreciation Society and has written for Ale Street News, All About Beer, and Zymurgy.

Table of Contents

Introduction 4

1 Getting Started 7

Ingredients 9

Equipment 17

Packaging 26

2 Brisk Beer 33

Brew in a Bag 34

The Brewing Process 36

Ingredients 42

How to Brew (The Bias Way) 50

Recipes 56

Developing Your Own Brisk Beer 73

3 Short Mead 75

From Mead to Short Mead 76

Ingredients 79

How to Make Mead 82

Recipes 84

Developing Your Own Short Mead 93

4 City Cider 95

Ciders Around the World 96

Ingredients 98

How to Make Cider 101

Recipes 102

Developing Your Own City Cider 113

5 Boozy Buck & Kefir Beer 115

About Buch Kefir & Booze 116

Ingredients 120

Equipment 123

Recipes 127

Developing Your Own Boozy Buch & Kefir Beer 139

6 Spirited Soda 141

Fruity & Floral Spirited Soda

Ingredients 142

How to Make Fruity & Floral Spirited Soda 145

Recipes 146

Herb, Spice & Root Spirited Soda

Ingredients 154

How to Make Herb, Spice & Root Spirited Soda 156

Recipes 158

Developing Your Own Spirited Soda 163

7 Far-Flung Ferments 165

Fermented Beverages Around the World 166

Ingredients 169

How to Make Far-Flung Ferments 171

Recipes 172

Developing Your Own Far-Flung Ferments 185

Resources 186

Acknowledgments 189

Index 190

About the Author 192

Editorial Reviews

"As the popularity of home brewing has increased, some brewers were bound to find themselves exploring beyond beer. Izett, who cohosts a radio show on fermenting,Fuhmentabudit!, realized that traditional brewing methods were not always possible and started looking for faster brews. She discovered quick meads, soda, and kefir, among others, and here takes readers through each project, beginning with discussions of ingredients and equipment through the process of bottling the final product. She provides basic recipes as well as variations on each brew. Throughout, the tone is encouraging of experimentation and the writing clear. Diving into this book gives the home brewer plenty of room to stretch their brewing experience. VERDICT A welcome introduction to the art of speed brews, these recipes will be a marvelous addition to any brewer's bookshelf." - Ginny Wolter, Library Journal

"When I first saw Mary's book, I must admit that it raised an eyebrow. What was this, some sort of strange joke? But one good look through, and I was hooked. Wherever you go in the world, from England to Vietnam to Africa, people have always brewed some delicious beers quickly-why not now? There are a lot of great ideas in these pages." - Garrett Oliver, brewmaster of the Brooklyn Brewery, editor-in-chief of The Oxford Companion to Beer, and author of The Brewmaster's Table

"I joke that if it can be fermented, I've fermented it. However, Mary's book shows that my experiments have fallen far short! She's presented so many fun, easy, interesting, and impressive ideas that I can't wait to try. Using her recipes for alternative brews turns every trip to the grocery into a research trip. Back to the fermenters I go!" - Drew Beechum, author of Experimental Homebrewing, The Everything Hard Cider Book, and The Everything Homebrewing Book

"Fermented beverages are as old and diverse as mankind, but in this age of high technology, it is easy to forget how accessible they can be. I have always been a dedicated homebrewer and craft beer drinker, but this book has convinced me to broaden my horizons and try something new. In fact, I have time right now..." - John Palmer, author of How To Brew

"The beers I enjoy most tend to be made by brewers who have entered into partnership with their favorite yeast strains. They are a product of confidence as much as equipment or scale. Speed Brewing is intended to inspire such confidence as quickly as the fermentations it describes." - Stan Hieronymus, author of For the Love of Hops and Brew Like a Monk

"This is a great book on fermenting a wide array of beverages. It is user-friendly, with straightforward methods and clear instructions. It's a valuable contribution to the growing literature of fermentation." - Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

From the Publisher

10/15/2015
As the popularity of home brewing has increased, some brewers were bound to find themselves exploring beyond beer. Izett, who cohosts a radio show on fermenting, Fuhmentabudit!, realized that traditional brewing methods were not always possible and started looking for faster brews. She discovered quick meads, soda, and kefir, among others, and here takes readers through each project, beginning with discussions of ingredients and equipment through the process of bottling the final product. She provides basic recipes as well as variations on each brew. Throughout, the tone is encouraging of experimentation and the writing clear. Diving into this book gives the home brewer plenty of room to stretch their brewing experience. VERDICT A welcome introduction to the art of speed brews, these recipes will be a marvelous addition to any brewer's bookshelf.—Ginny Wolter, Toledo-Lucas Cty. P.L.

Library Journal