The Botany of Beer

Brewers like to talk about how beer makes connections. These are never stronger than when the ingredients used to make a batch come from a world we know. Giuseppe Caruso has created a voluminous guide to making this happen. Open it to any page and you'll think, Yeah, I can make a beer with that. A connection, too. -- Stan Hieronymus, author of <i>Brewing Local: American-Grown Beer</i> Caruso's The Botany of Beer is masterfully researched, global in scope, and smartly organized. As a brewer passionate about making beer that's closely tied to nature, I found this book to be very practical, useful, and informative. It gets the creative juices flowing by opening my eyes to a world of possible flavor and aroma additions tied to nature. -- Jeffrey Stuffings, cofounder of Jester King Brewery Dr. Caruso's work is an essential collection that documents the vast life of plants in the creation of beer, beyond simply hops and grain. This isn't a how-to, per se; rather it is a vital record that shows precisely which plant parts can be (and have been) used in beer, chemical compounds of each that convey flavor and aroma, and both historical and contemporary instances of use in beer manufacturing. -- from the foreword by Marika Josephson, co-owner and brewer, Scratch Brewing Company An astoundingly useful book. * Non Stop Reader * An excellent reference for those with a serious interest in beer, botany, or both of the above. * The Introverted Yogi * It is a well organized, useful directory of familiar and unfamiliar plants from North America and the rest of the globe. It has already served me and my brewing team well in conceiving new beer recipes. * Botany BrewFarm Blog * If you enjoy brewing with foraged or natural ingredients, this book is essential. * Craft Beer and Brewing Magazine *