Just a quick note to make sure you are aware the latest book release from Brewers Publications! The Fermentation Kitchen: Recipes for the Craft Beer Lover’s Pantry is available at 25% off for members through September 7 using the members-only code emailed on August 31. There is so much good stuff packed in this book – I think you’ll love it!
The Fermentation Kitchen is part how-to guide, part cookbook, and part reference manual on how fermented foods work and how to tweak your recipe. Learn to ferment vegetables, hot sauce, kombucha, bread, sausage, vinegar, condiments, and more. Author Gabe Toth is an award-winning brewer, distiller, and journalist who spent 15 years studying and experimenting with fermented and live-culture foods. This book is essential reading for brewers, home cooks, foodies, and craft beer enthusiasts.
Did you know?
• Fermented foods and beverages account for about one-third of the global human diet.
• Fermented foods contribute a diverse array of microorganisms to the existing gut microbiota and thus have the potential to affect health; thereby fitting into today’s growing wellness lifestyle.
• For each g/day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4% (95% CI: 11.4%, 35.5%).
• The fermented ingredients market is expected to increase to $39 billion in the U.S. by 2025, growing at a CAGR of 8.5%. Consumers’ gastrointestinal issues and growing sales of alcoholic beverages are driving this growth. (Million Insights)
As always, if you have ideas for books or you think you might be interested in authoring a book, please touch base. I’m always happy to kick around ideas or talk to potential authors.
Publisher, Brewers Publications