Waar liggen de wortels van twee befaamde Belgische bierklassiekers, nl. Geuze en Kriek? Welke straffe verhalen gaan schuil achter dit eerlijke, arbeidsintensieve product? In Geuze & Kriek, het geheim van de Lambik ontrafelt Jef Van den Steen de verschillende fases in het productieproces van de bieren en vertelt hij honderduit over het ontstaan en de ontwikkeling van diverse bierbrouwerijen. Bij elke brouwerij hoort een steekkaart met praktische gegevens, verschillende biersoorten, etc. Fotograaf Andrew Verschetze brengt de bieren van in de foeder tot in het glas op een verbluffende wijze in beeld. Het eerste deel in een prestigieuze reeks over Belgische bieren.
Order link: Geuze & Kriek - 15 euro
AVAILABLE AT THE SHOP
Sake: The History, Personal Stories and Craft of Japan's Artisanal Breweries is a compendium of the most important generational sake breweries in Japan, featuring profiles of and interviews with the passionate families who run these operations, along with luxurious photography of the small batch processes, landscape and people involved. The 75 profiles include 60 sake breweries, 10 shochu distilleries and 5 awamori distilleries from Okinawa all the way to Hokkaido for geographic and stylistic diversity. For over 2000 years, sake has been a uniquely Japanese product in some shape or form. Today, Japan even hosts a National Sake Day. However, despite 21st century globalization, it remains an industry that is little understood by outsiders, regardless of the fact that there is growing interest. In addition to the colorful, deeply personal stories behind the owners and brewers, the book will serve as a guide to Japan's most unique generational sake, helping to enlighten a new drinking audience on artisanal alternatives to the popular mainstream offerings.
Order link: Sake - 70 euro
NOT AVAILABLE AT THE SHOP - Lent to Yannick Schandené
The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake.
Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and many more about sake wine, and will help you enjoy Japan's national beverage in style.
Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake Confidential
Order link: The Sake Handbook - 17 euro
SOLD OUT, SOON BACK IN STOCK
With today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the Sake Guy and the worlds leading non-Japanese sake educator and evangelist? Here in over two dozen no-holds-barred essays, John reveals the truth about sake from a connected insiders perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies. Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos.
Order link: Sake Confidential - 12 euro
AVAILABLE AT THE SHOP
2016 Silver Nautilus Book Award Winner
Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink's history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).
Order link: The Big Book of Kombucha - 24 euro
AVAILABLE AT THE SHOP
The Art Of Fermentation - Sandor Katz
One of those essentials when you start in the world of fermentation. Sandor Katz is one of the revivalists of the fermentation livestyle. Order link: Art Of Fermentation - 35 euro
In the history of the food preparation ferment is absolutely one of the oldest and most important themes. Fermentation is used by people all over the world for centuries, consciously or unconsciously; Sometimes we just forget that that is what actually happens with certain products. Order link: Fermenteren - 49,95 euro
Over Rot - Meneer Wateetons
Without us there at stand still every day we eat fermented food; yogurt and cheese at breakfast, coffee at work, sandwiches at lunch to evening a slice of sausage with a beer for the tube. Everything is ferment. Mr. Wateetons takes you into this wonderful world of voedselveranderende microbes. Order link: Over Rot - 29,95 euro
Modern Cider - Emma Christensen
A fresh, appealing guide to brewing hard cider that makes everything from sourcing fruits and juices to bottling the finished cider accessible and fun. Homebrew guru Emma Christensen presents accessible hard cider recipes with modern flavor profiles that make for perfect refreshments across the seasons. This lushly photographed cookbook features recipes for basic ciders, traditional ciders from around the world, cider cousins like perry, and innovative ideas that take ciders to the next level with beer-brewing techniques and alternative fruits. With Christensen's simple, friendly tone and 1-gallon and 5-gallon options, this book's fresh and fizzy recipes prove that cider-brewing is truly the easiest homebrewing project–much easier than brewing beer–with delicious, fruit-forward results! So whether you're a home cook trying your hand at a batch of simple Supermarket Cider or homemade Apple Cider Vinegar, a city dweller fresh from a day of apple picking in the countryside, or a homebrewer ready to move on to the next brewing frontier with Bourbon Barrel-Aged Cider and Spiced Apple Shrub, Modern Cider is your guide. Order link: Modern Cider - 20 euro
De Man die de wereld koffie leerde drinken - Jasper Houtman
The extraordinary life story of the most influential entrepreneur of NederlandWe drink tea and coffee every day still, virtually no one Alfred Peet (1920-2007), the coffee pioneer from Alkmaar that so defined the coffee culture. Order link: De Man die de wereld koffie leerde drinken - 25 euro
De oude belgen in de keuken - Marc Declercq & Kwinten de Paepe
In De Oude Belgen in de Keuken doet Marc Declercq 25 traditionele Belgische gerechten uit de doeken. Hij geeft de originele bereiding, vertelt over de oorsprong en geschiedenis van het gerecht, en geeft lekkere adressen uit hun stad of streek van herkomst. Wouter Van Vooren stond in voor de beelden die u nog meer zullen doen watertanden. Chef Kwinten De Paepe van het Leuvense restaurant Trente maakte verrassende nieuwe versies van deze soms oeroude traditionals. De Oude Belgen in de Keuken is zowel een kookboek, een culinair geschiedenisboek als een toeristisch lekkerboek. Order link: De oude belgen in de keuken - 40 euro