Experimentation, mystery, resourcefulness, and above all, fun: These are the hallmarks of brewing beer like a yeti.

Since the craft beer and homebrewing boom of the late 20th and early 21st centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient (hops), and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer.

As in his first book, Make Mead Like a Viking, Brew Beer Like a Yeti finds Jereme Zimmerman returning to ancient practices and ingredients and bringing storytelling, mysticism, and folklore back to the brewing process (including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA). Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.

With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.