Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Style) [Paperback]

Fal Allen (Author), Dick Cantwell (Author)

Book Description

Series: Classic Beer Style | Publication Date: April 1, 1998

Finally, the definitive book on one of the world's mysterious beers that clearly explains the romantic term barley wine.

Editorial Reviews

From the Back Cover

"Back when we worked together, at what was then called the Pike Place Brewery, the day we brewed our barley wine was always a special occasion. Even though it was early fall, we would play Christmas music as we brewed, in allusion to the fact that the beer would not be released until the holiday season was in full swing. . . . To the uninitiated, the very name barley wine seems calculated to confuse. A wine made from barley? Well, sort of."--from the introduction

This definitive book on one of the world's legendary beers clearly explains the mysterious term "barley wine." Fal Allen and Dick Cantwell share their secrets of how to brew this challenging high-alcohol, hoppy, sweet ale that is every brewer's crowning achievement. Recipes from some of the beer industry's most respected brewers--Greg Noonan, Charlie Papazian, Fred Eckhardt, and others--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.

About the Author

Fal Allen and Dick Cantwell

Product Details

• Paperback: 144 pages
• Publisher: Brewers Publications (April 1, 1998)
• Language: English
• ISBN-10: 0937381594
• ISBN-13: 978-0937381595
• Product Dimensions: 7.5 x 5.8 x 0.5 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #207,778 in Books (See Top 100 in Books)
  • #56 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Rice & Grains

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Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Interesting, thorough, and practical., August 15, 1998

By A Customer

This review is from: Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Style) (Paperback)

The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.

10 of 11 people found the following review helpful:

4.0 out of 5 stars Improved my most recent batch, August 12, 1999

By A Customer

This review is from: Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Style) (Paperback)

I found Fal and Dick's book to be one of the most useful of the Classic Beer Style series. It had the right balance of technical and historical information. I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Probably the best of the "Classic Beer Style" series, August 19, 2007

By 

Darby - See all my reviews

This review is from: Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Style) (Paperback)

This book is one of the gems of the classic beer style series.

Here, the topic is barleywine ... a style that frequently gives both professional and amateur homebrewers fits. The author give good information on various brewing techniques that can help people to master this style - split lautering (for making both barley wine and mild ale from the same mash), wort concentratration/caramelization by long boils, using multiple yeast strains (a base strain for flavor, and other strains for higher attenuation/flocculation), etc.

This book is a must read for any amateur homebrewer who wants to attempt this style with improved chances of success and satisfaction.

p.s. One of my own personal specialities, back when I was still homebrewing regularly, was making clones of Anchor "Old Foghorn". The trick to duplicating that beer (aside from hop & yeast selection) is a touch of maple sugar. That tip is courtesy of yours truly, not Fal Allen.