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Altbier: History, Brewing Techniques, Recipes (Classic Beer Style Series, 12) Paperback – April 1, 1998
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From the Back Cover
Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization. Horst Dornbusch sheds light on the practices of commercial altbier makers, how the equipment and ingredients used affect its flavor, and how this full-bodied brew became one of Germany's most beloved beer styles. Recipes are included!
Brewers Publications Classic Beer Style Series is devoted to offering in-depth information on world-class beer styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients.
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Top Customer Reviews
The book gives an interesting history of Altbier, description of the style, ingredients, equipment and methods of brewing. Altbier is an ale that is mashed using a 3 to as much as 5 step temperature mash, fermented at moderately low temperature (60-62F), and conditioned at lagering temperatures.
With most homebrewing books you can skip right to the recipes. Unfortunately, the recipes here are not fully developed. Instead of complete recipes the author calls them "guidelines". They are basically just ingredients and specifications. You must refer back to the text for specifics on mash schedule, boil time, hops addition timing, fermentation procedure, and conditioning instructions, as these are not included in the recipes. The author could have made it lot easier for the reader by simply including these in each recipe as most home brewing books do.
There are some inconsistencies in the book. For instance, under mashing the author states that "Total mash times for alt vary from a low of 150 to a high of 170 minutes." However, when he details the mash procedure, the mash times total no higher than 100 minutes, and the specific procedure he recommends for the home brewer is only 60 minutes total.
The biggest flaw is that most of the recipes include ingredients that would NOT be included in an authentic Altbier.Read more ›
Long story short, this book showed me a beer style that was new to me and one I now thoroughly enjoy. I cannot speak to the recipes as I don't have the ability to lager beers yet but based on the quality in the rest of the text, I would expect them to be pretty tasty. I hope to try my hand at making a few of them soon.
Then the text of the past history, brewing methods, equipment and more. Enough to cure any insomnia as bedside reading yet this is a small book, right to the point, and I enjoy reading this book.
There are 8 plus a 9th that is a very old style. Careful reading shows all grain and extract recipes as well as a huge batch (1bbl).
ASAP I'll brew from extract a 5 gal batch. Pils malt extract usually marked unhopped is the only extract listed and I assume it is liquid.
Most Recent Customer Reviews
I have had this book for a while and just got around to reading it last weekend. I enjoyed the read. The author is obviously a subject matter expert. Read morePublished 18 months ago by Fish Tech
A homebrewer who evolved into a professional brewer and renowned beer writer, Horst Dornbusch grew up in Dusseldorf, Germany. Read morePublished 22 months ago by P. Mulloy