Book in Italan, 2nd edition
A book that was created with the intention of explaining clearly and in detail how beer is produced at home in the light of new technologies and the latest theoretical achievements, from isobaric production to counter pressure and dry hopping. An exhaustive manual capable of both taking the neophyte by the hand and accompanying him step by step to produce good beer, as well as responding to the doubts and thirst for knowledge of the most advanced homebrewer in search of insights and advice.
These are the novelties of the Second Edition, which sees an increase of 70 pages:
- Better organization of content and chapters
- Recipe expansion for an additional 10 beer styles
- Revision and extension of the chapter on counterpressure and isobaric
- New paragraph on the most used yeasts in the household
- New section on advanced dry hopping techniques
- Inserting the analytical index