Customer Reviews

Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them

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So if you've just done your first batch of beer this is not the book for you. As a matter of fact, if you have just done your first all grain batch this might not be the book for you. However, if you are a seasoned veteran of the mash tun and want to really delve head first into some of the most beautiful beers on earth this could be your ticket. I know Stan and can affirm that he knows as much about Belgian brewing as anyone in the US. Interviews with Belgian beer masters as well as those stateside gives the advanced homebrewer or professional a great idea of what it will take to brew great belgian inspired beers. Clearly the most important parts of this book to the brewer are the sections on ingredients and fermentation. If you are a diehard English inspired brewer this book will be an eye opener as to what exactly is so different about brewing belgian ales.
While being the most accessible of the series, Brew Like a Monk does have periods of extreme tehnical pursuit and it is not just there to baffle, but to educate. Topics such as pitching rates, krausening, bottle conditioning, mash PH, hop extracts, fermentation temperatures, attenuation, and adjunct types are covered in full. For those that are so inclined, Malt analysis and enzyme content are also covered as well as fermenter design of the trappist and secular breweries.
As I said, this, as well as the other two in this series, are not for the novice brewer, but if you really want a definitive and complete working knowledge of belgian brewing in the trappist tradition, look no further.

As other reviewers have pointed out, it's a good idea for the reader to have several years of all-grain brewing experience. That, and an existing appreciation of abbey-style beers; words alone cannot adequately portray the unique flavors of Belgian fermentations.

Homebrewers often set out to create trappist-inspired beers with the goal of high alcohol content. From reading the book, one will learn that this is a flawed approach; these beers are about allowing the yeast to contribute flavor and attenuation, about embracing the quirky qualities of the yeast, and about retaining balance and "drinkability" in the beer. Higher alcohol content is serendipitous, but almost incidental.

Insightful interviews with trappist brewers, and secular brewers of superb abbey-style ales, introduce the reader to this brewing "philosophy." These discussions, and the technical data of the beers they brew, are of enormous value. (As are the lessons they learned from brewing less-than-spectacular beers.) In fact, the differences in malt bills between the two schools is radical at times. I found it amusing that many of the most revered examples of the styles do not fit neatly into the "guidelines" that are supposed to define them.

All aspects of abbey-style brewing are explored in depth... from water, ingredients, and mash temperatures to pitching rates, influences on yeast behavior, and bottle conditioning. Questions about two of the most controversial topics among homebrewers... yeast origins and sugars... are definitively answered.

Finally, the text is a joy to read! At once both thoughtful and passionate, the book conveys the reader on a journey of exploration and teaching. (As of this writing, my copy is only a few months old, and already frayed and littered with page markers.) It is amazing that such a wealth of useful information can be packed into under 300 pages and still remain so interesting and approachable.

In my fifteen years of homebrewing, I can think of no other publication that is as captivating and enlightening as Brew Like A Monk.

The author presumes you are a proficient brewer and concentrates on the philosophy of belgium abbey brewing rather than the mechanics of brewing. It is a good read and provides the home brewer with useful data to incorporate into their brewing. Excellent section of the use of sugars for increased attentuation and reduced cloying qualities associated with malt only brewing. Overall I would recommend this book without reservation to any home brewer seeking to gain more professional results in their brewing and greater complexity.

Any interested in beer brewing probably has had a hand in home brew and familiarity with some favorite styles such as pilsner or stouts, but BREW LIKE A MONK: TRAPPIST, ABBEY AND STRONG BELGIAN ALES AND HOW TO BREW THEM offers something different, exploring the unique flavors and brews of monastic brewing through visits to modern producers in both America and Belgium. BREW LIKE A MONK isn't just a recipe collection, though of course some brew recipes are included: it's a survey of the history, traditions and flavors of Trappist monk brewing in the Belgian tradition and contrasts the products of independent breweries with American and European brewing traditions.

Diane C. Donovan
California Bookwatch

Imagine that you-an experienced homebrewer-got to gather around a fire with some folks who had years of experience brewing versions of your favorite beer style. It would be hard to have a bad time, harder still not to come away a better brewer for it.
This friendly, if somewhat disorderly book is just that conversation. I love the complexity and depth of belgian strong beers. Occasionally, by dumb luck, I've brewed one. Other times, my efforts have been dull, or over-concentrated or just odd.
In these conversations, we get some clarity about yeast, malt, fermenters, temperature control and bottling.
I think the odds in my favor just went up. This is a book to mine for insights.

Lynn Hoffman, author of The New Short Course in Wine

What a great book. This goes into a great amount of depth in the Belgian style of brewing. I made a dubbel after reading this (with things I learned from it) that is fantastic. A few things to remember about this book if you're considering purchasing it;

1. Not for beginners; If this is your first foray into homebrewing, this book will probably not be what you're looking for. It's not really a step by step into how to brew Belgian beers.

2. Not a recipe book; Although it does have a few recipes, this book is not a recipe book. It revolves more around theory and techniques that can be applied to your brewing practices rather than telling you what to do.

Beyond that, it is well written and easy to read.

If you've made a few batches of beer and know the terminology (or some of it at least) but want to gain a little more insight and a new perspective. This is the book for you.

This book is probably not for the beginning homebrewer or someone just looking for clone recipes. While there are base recipes for many of the bigger name Abbey/Trappist style beers, they are by malt % and require a bit of homework on the part of the brewer to really flesh out the recipe. The basics of the recipe are there, however the intent of the book is not just clone recipes, and Stan (or the belgian brewers he interviewed for this book) certainly don't give all their secrets away. The reviews slamming this book for a lack of clone recipes are apparently missing the intention of this book, or glossing over the many base recipes given.

Who this book is for: belgian beer lovers, belgian beer homebrewers, and anyone looking to broaden their understanding of brewing in general. I have re-read this book multiple times, and go back to it as a reference now more than Papazian's books. The discussions on yeast, fermentation parameters, sugars, and conditioning were all quite eye-opening to me and have without question improved my own understanding of homebrewing as well as the quality of my beer. If you are interesting in brewing belgian style beer, this book is a must have.

This is another excellent book from Brewers' Publications. Non-brewers will find herein an engagingly written history of Belgian brewing both within and outside the monastary walls. You'll become acquaintaed with the brewers of Orval, Westveletren, Duvel, and others, their history, their personalities, and most importantly, their beers.
For those who are brewers, the book offers even more. Ingredients and specifications (gravity, IBU) are given for commercially available beers whenever possible (and the author has done a *lot* of homework to get his hands on this information). Additionally, full recipes are provided for various Belgian style and Belgian-inspired beers. Even better, the authors of these recipes explain *why* they formulated their recipes as they did, and the author supplements this advice with his own, with advice from professional brewers, and from BJCP judges. This enables the brewer to not just mimic the recipes he finds in the book (though believe me, they are definitely worth mimicing!), but to thoughtfully exercise his own creativity within the rich history and style of the Belgian tradition.
Beginning brewers will find a lot of technical information regarding krausening, PH adjustment, etc. that goes over their heads. But this shouldn't scare anyone off. The technical information is easy to skip over and there's enough in this book for readers of all levels.
This book represents the state of the art in knowledge regarding Belgian brewers and brewing. No matter how long you've been brewing, you will come away from this book entertained, sometimes surprised, and better informed.

I highly recommend to this anyone who wants to learn more about Trappist and Trappist inspired ales. Very accessible and thorough.

If you've ever wondered how people brewed beer in centuries gone by this book's for you! There are few, if any, modern conveniences in use in the Abbey breweries around the world and yet the Monks continue to produce some of the best brews available anywhere. A great read for those dreaming of making good beer with minimal equipment! It's also a great read for those interested in life in a monastery as there is a lot of information given concerning the living conditions, activities, expectations, etc., of the Monks who inhabit those facilities. It's a sad thing, but the very folks who brew those liquid treats are themselves prohibited from consuming more than just a sampling of their work. On the other hand, that is good news for the rest of us. We can sample lots of their handiwork!!! If you like beer (you do, or you wouldn't be interested in this book!) and if you are even remotely interested in its production, then, by all means, buy this volume. You won't be sorry!