This manual works equally well for the novice brewer, the advanced brewer, and food historians or Living History enthusiasts. Having an emphasis on Colonial America, within may be found more than fifty recipes for beer and ale as well as mead and hard cider, extracted from historic recipes two or more centuries old. In addition, coffee and tea recipes have a place within, plus recipes for Christmas wines, egg nogg, bounce, several versions of punch, and more than a dozen other mixed drinks. Fear not, for all of the recipes are converted over to modern measurements, taste tested, and are in easily handled amounts. No historic food library is complete without this work.
REVIEWS and WORDS OF PRAISE
As a professional chef I found this book informative as well as easy to apply, for brewing ale as well as making hard cider and other beverages. In this edition food history as well as home brewing are combined, and should make food historians as well as home brewers very happy.
--Chef Stephen Almason
The author is a former Marine Corps infantry officer, and an alumni of Marquette University, with a degree in Anthropology with an emphasis in Archeology. He is a retired police detective with two outside interests, Living History reenactment and Home Brewing. He has been involved in both for more than thirty years, and has won awards for his brewing. He currently resides in Maryland with his wife and family.
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