The authors cover the growing of hops, brewing herbs, grains and malts and how these, as fresh, raw materials, should be processed into beer.  They are members of both The American Homebrewer's Association and the Maine Organic Farmers' and Gardeners' Association and have obviously practiced the things they teach.  There is a substantial chapter of recipes that sound very interesting, such as 'Fresh Hop Ale', 'Roggenbier' (a German ale from before 1516), 'Heather Ale' and Gotlandsdrika'.

                        $14.95              (paperback)