The Secrets of Master Brewers
Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale
Published on 21. March 2017
Book
Paperback/Softback
304 pages
978-1-61212-654-8 (ISBN)
Description
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.
More details
Language
English
Place of publication
United States
Publishing group
Workman Publishing
Product notice
Paperback (UK-trade)
Illustrations
Two-color; illustrations throu
Dimensions
Height: 231 mm
Width: 142 mm
Thickness: 22 mm
Weight
492 gr
ISBN-13
978-1-61212-654-8 (9781612126548)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jeff Alworth
The Secrets of Master Brewers
Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale
E-Book
03/2017
Storey Publishing, LLC
€9.99
Available for download
Persons
Jeff Alworth is a writer living in Portland, Oregon. He writes about beer, cider, and occasionally, politics. His books include: The Beer Bible (Workman), The Widmer Way (Ooligan), The Secrets of Master Brewers (Storey), and Cider Made Simple (Chronicle). His books have twice been cited by the North American Guild of Beer Writers as Best Book, and in 2016 The Beer Bible was named best wine, spirits, or beer book by the International Association of Culinary Professionals (IACP). He also co-hosts the Beervana Podcast, where he and Oregon State University economics professor Patrick Emerson discuss beer and the economics of beer. Jeff regularly gives educational speeches, guided tastings, and corporate presentations, and teaches courses about cider and beer.
Content
Foreword by Stan Hieronymus
Preface: Revealing the Invisible Hand
How to Use This Book
Part 1: British Tradition
Cask Ales (Craig Bennett, Greene King)
Strong Bitters (John Keeling, Fuller's)
Mild Ales (John Boyce, Mighty Oak)
Irish Stouts (Peter Mosley, Porterhouse)
Old Ales (Alex Ganum, Upright Brewing)
Strong Scottish Ales (Ian Cameron and Frank Smith, Traquair House)
Part 2: German Tradition
Bavarian Lagers (Florian Kuplent, Urban Chestnut)
Weissbiers/Weizens (Hans-Peter Drexler, Schneider & Sohn)
Ales of the Rhine (Christoph Tenge, Hausbrauerei Uerige)
Goses (Matthias Richter, Bayerischer Bahnhof)
Berliner Weisses (Alan Taylor, Zoiglhaus Brewing)
Part 3: Czech Tradition
Sv¿tlé Pivos (Vaclav Berka, Pilsner Urquell)
Tmavés/¿ernés (Michael Adamik, U Flek¿)
Part 4: Belgian Tradition
Belgian Ales (Hedwig Neven, Duvel)
Witbiers (Phil Leinhart, Ommegang)
Saisons (Olivier Dedeycker, Brasserie Dupont)
Bières de Noël (Alexis Briol, St. Feuillien)
Part 5: French & Italian Traditions
French Bières de Garde (S. & V. Bogaert, Hervé Descamps, St. Germain)
Rustic French Ales (Daniel Thiriez, Brasserie Thiriez)
Italian Lagers (Agostino Arioli, Birrificio Italiano)
Italian Ales (Bruno Carilli, Birra Toccalmatto)
Part 6: American Tradition
Hoppy Ales (Ben Edmunds, Breakside Brewery)
Fresh-Hop Ales (Matt Swihart, Double Mountain)
Brewing with Corn (Brian Mandeville, Fullsteam Brewery)
Part 7: Brewing Wild
Tart Flanders Ales (Josh Pfriem, pFriem Family Brewers)
Spontaneous Ales (Jason Kahler, Solera Brewery)
Glossary
Recommended Reading
Index
Preface: Revealing the Invisible Hand
How to Use This Book
Part 1: British Tradition
Cask Ales (Craig Bennett, Greene King)
Strong Bitters (John Keeling, Fuller's)
Mild Ales (John Boyce, Mighty Oak)
Irish Stouts (Peter Mosley, Porterhouse)
Old Ales (Alex Ganum, Upright Brewing)
Strong Scottish Ales (Ian Cameron and Frank Smith, Traquair House)
Part 2: German Tradition
Bavarian Lagers (Florian Kuplent, Urban Chestnut)
Weissbiers/Weizens (Hans-Peter Drexler, Schneider & Sohn)
Ales of the Rhine (Christoph Tenge, Hausbrauerei Uerige)
Goses (Matthias Richter, Bayerischer Bahnhof)
Berliner Weisses (Alan Taylor, Zoiglhaus Brewing)
Part 3: Czech Tradition
Sv¿tlé Pivos (Vaclav Berka, Pilsner Urquell)
Tmavés/¿ernés (Michael Adamik, U Flek¿)
Part 4: Belgian Tradition
Belgian Ales (Hedwig Neven, Duvel)
Witbiers (Phil Leinhart, Ommegang)
Saisons (Olivier Dedeycker, Brasserie Dupont)
Bières de Noël (Alexis Briol, St. Feuillien)
Part 5: French & Italian Traditions
French Bières de Garde (S. & V. Bogaert, Hervé Descamps, St. Germain)
Rustic French Ales (Daniel Thiriez, Brasserie Thiriez)
Italian Lagers (Agostino Arioli, Birrificio Italiano)
Italian Ales (Bruno Carilli, Birra Toccalmatto)
Part 6: American Tradition
Hoppy Ales (Ben Edmunds, Breakside Brewery)
Fresh-Hop Ales (Matt Swihart, Double Mountain)
Brewing with Corn (Brian Mandeville, Fullsteam Brewery)
Part 7: Brewing Wild
Tart Flanders Ales (Josh Pfriem, pFriem Family Brewers)
Spontaneous Ales (Jason Kahler, Solera Brewery)
Glossary
Recommended Reading
Index