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Mild ale is a simple beer to make, but an extremely difficult style to pin down. Although light in body and alcohol, it is complex and full of flavor.

Would you like to Revel with Athenaeus in a Greek symposium? Imbibe Pliny the Elder's wines and hydromel? Toast the night away with the Menagier of Paris' hypocras? Partake of the mead drunk by Queen Elizabeth I? Delight and impress your friends with an almost endless repertoire of beverages enjoyed by such famous historical figures as Apicius, Sir Kenelme Digby, Ben Franklin, William Penn, and George Washington? NOW YOU CAN! ANNOUNCING! A Sip Through Time, A Collection of Old Brewing Recipes. A single illustrated volume containing over 400 documented historical recipes for ale, beer, mead, metheglin, cider, perry, brandy, liqueurs, distilled waters, hypocras, wines, etc., dating from 1800 B.C. to modern times. A Sip Through Time also offers: a helpful appendix identifying the over 200 herbs and fruits called for in the recipes; a list of these plants which are also used as dye herbs; an annotated bibliography; an extensive glossary; a complete index; all lavishly illustrated with over 90 beautiful period woodcuts, and much more! A Sip Through Time is a valuable reference tool that you will turn to again and again! This new book is 6" x 9," perfect bound, 335 pages.

This "Mother of all Beers" has come a long way since its murky beginnings as the first beer style ever produced.

Finally, the definitive book on one of the world's "mysterious" beers that clearly explains the romantic term "barley wine."

This book explains how Altbier was brewed in Dusseldorf centuries ago by brewmonks and brewnuns, and how to brew one today.

Never before has the evolution of pale ale been so thoroughly explored. Terry Foster pays proper homage to this distinctive ale, and the substyles it has spawned.

Helles was first created in Munich n 1894, it is perhaps the most delicate beer imaginable.

The wood makes the difference. Imagine the sweet aroma of smoking alder or cherry, and the flavor that's transported from the smoked malt into the finished beer.