The Beer Bible, 2nd Edition
Workman Publishing (2021)  |  Buy Now
Best Book in wine, spirits, and beer by International Association of Culinary Professionals (IACP), Best Book by North American Guild of Beer Writers

Imagine sitting in your favorite pub with a good friend who just happens to have won a TACP Award—a major culinary accolade—for writing the book about beer. Then imagine that he’s been spending the years following the first edition exploring all the changes that continue to shape and evolve the brewing world. That’s this book, the completely revised and updated bible on beer that covers everything:  

  • The History, or how we got from the birth of malting and national traditions to a hazy IPA in 12,000 years.  
  • The Variety: dozens of styles and hundreds of brews, along with recommended “Beers to Know.”  
  • The Curiosity: If beer’s your passion, you’ll delight in learning what type of hops went into a favorite beer and where to go for beer tourism, as well as profiles of breweries from around the world. And lastly,  
  • The Pleasure. Because, ultimately, that’s what it’s all about.



The Widmer Way
Ooligan Press  |  Buy Now

Portland, Oregon, didn’t always have a wildly successful craft brew scene. Someone had to be daring enough to be the pioneers, and the Widmer brothers were just the men for the job. The Widmer Way chronicles Kurt and Rob Widmer’s journey from humble homebrewers to craft beer icons. Alworth also dives deep into Portland’s history, setting the scene for Widmer’s rise in the city now known for its exquisite beer. Drawing from hours of interviews with Kurt and Rob, close family and friends, and big names in the beer industry, The Widmer Way offers an exclusive look into the Widmer brothers’ lives and their enormous impact on craft brewing in Portland and beyond.


The Secrets of Master Brewers
Storey Books  |  Buy Now

Awards: Best Book by North American Guild of Beer Writers

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.


Cider Made Simple
Chronicle Books (2015)  |  Buy now

The cider market is currently not large—about one-twentieth the size of craft beer—but it’s doubling every three years.  Cideries are sprouting from Portland, Maine to Portland, Oregon, and acres and acres of cider apples are going into the fields.  It is one of the largest growth markets in alcoholic beverages, appealing to millennials, those who want a low-gluten diet--and anyone looking for a healthy, tasty glass to finish the day.  Although multinational companies are investing heavily in cider, most of the interest is among the small producers.  They follow the craft beer playbook, handcrafting cider in small batches and selling it as a specialty product to connoisseurs who enjoy microdistilled liquor, pinot noir, and IPAs.

As the market matures, consumers will see strange descriptions like Basque-style, West Country, and cidre bouché, and they’re going to want to turn to an authoritative source to explain the differences.  Cider Made Simple explores this wonderful beverage from the inside out—starting from the experience of tasting the cider and working back to how it was made.  The explanations are enlivened by examples from working cideries in England, France, Spain, Canada, and the US, offering a virtual tour of the world, from branch to glass.