Knitting half brioche / brioche stitch

Dear users, dear authors,
Could you share some information about knitting brioche stitch or brioche stitch or half brioche stitch so that beginners know what it’s all about? That would be great. 

All brioche/fisherman’s rib patterns require more yarn than stockinette stitch. Garments made with these patterns are therefore also heavier.
Additionally, these patterns expand in width. So it’s important to make a sufficiently large gauge swatch.
And here’s another important point: With full fisherman’s rib, you can only count every other row in the gauge swatch. So you have to multiply the countable rows by 2. That means you’re essentially knitting twice as many rows as you would in stockinette stitch or reverse stockinette stitch.
With half fisherman’s rib, you can count every row on one side, but only every other row on the other.

If anyone wants to knit using English patterns:
In English, the technique is called “Fisherman’s Rib” or “Half Fisherman’s Rib.” In American terminology, it’s called “Brioche.” There are plenty of variations, including two-color versions and versions with crossed stitches—some of which are very complicated patterns.

Basically, there are two ways to knit fisherman’s rib: either by slipping stitches with a yarn over, or by inserting the needle deeper—that is, into the row below the current one. Some variations, such as fisherman’s rib in the round, can only be worked by inserting the needle deeper. Fisherman’s rib worked in rows and in a single color, on the other hand, is very easy and quick to knit. A good book on knitting techniques will help you out.