Subtitled “Hops, Barley, Water, Yeast and The Nature of Beer”, the book is described by Brown as follows:
Miracle Brew presents a complete natural history of beer and emphasizes the importance of place—or terroir—that each ingredient brings to the finished glass. I travelled from the vast hop gardens of the Yakima Valley in Washington State to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. The book explores explores traditional malting techniques, the evolution of modern hop breeding, water chemistry, and the miraculous catalyst that is fermentation to show how craft beer brewing has become a part of the local food movement and is redefining how the world perceives beer.
On Saturday October 21st, Brown will be selling and signing books during the afternoon session (1:00 to 5:00 PM) of Cask Days. His friend and fellow beer writer, Stephen Beaumont, will also be on hand for the release of his own new book, as reported here on CBN earlier this week.
On Sunday October 22nd, Brown will be appearing at Henderson Brewing (128A Sterling Road) to give a talk on topics covered in the book. Running from 6:00 to 9:00 PM, the evening will also include beer samples, and a book signing and chat following the talk.
Miracle Brew (Chelsea Green Publishing, 288 pages) is available now at online and bricks-and-mortar booksellers, with a list price of $27.95 Canadian.