CloneBrews, 2nd Edition: Recipes for 200 Brand-Name Beers [Paperback]

Tess and Mark Szamatulski (Author)

Book Description

Publication Date: May 10, 2010

Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the 200 recipes in CloneBrews. Home brewers will find everything they need to brew up a batch of their own clone of Magic Hat #9, Ithaca Brown Ale, Moose Drool, or Samuel Adams Boston Ale. And with 200 possibilities to choose from, home brewers will find the perfect taste for every mood and every season.

Revised, updated, and expanded, the second edition of CloneBrews contains 50 new recipes that reflect the current popularity of strongly hopped India pale ales and American pale ales as well as the growing interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales. The new edition also contains expanded and updated mashing guidelines and a complete review of ingredients and materials. All new to the second edition is a Food Pairing feature that recommends the best foods for every beer an indispensable feature for the brewer who also loves to barbecue or cook!

Tested and retested, tasted and retasted, Tess and Mark Szamatulskis recipes are the product of 20 years spent running a successful homebrew supply shop and working with customers to create perfect beer clones. They deliver the flavors that home brewers want, described in clear recipes that every brewer will want to make.

Editorial Reviews

From the Back Cover

You can now brew beer at home that tastes just like your favorite brands with this collection of 150 "cloned" recipes for premium beers from around the world, such as:

-- Pilsner Urquell

-- Pete's Wicked Ale

-- Guinness Extra Stout

-- Paulaner Hefe-Weizen

-- Dos Equis

-- Sierra Nevada Pale Ale

-- Bass Ale

-- Anchor Steam Beer

-- Foster's Lager

-- Chimay Red

All 150 recipes come with separate extract, mini-mash, and all-grain instructions. You'll also find tips for replicating any commercial beer so you can make your own clones when you discover a new favorite!

--This text refers to an out of print or unavailable edition of this title.

About the Author

Mark Szamatulski has been the co-owner and operator of Maltose Express since 1990.  He and his wife Tess have written the books Clone Brews and Beer Captured.  These books each give homebrew recipes for commercial beers and help the home beer maker to brew great beers on the first attempt.  Mark and Tess have written the Style column for Brew Your Own magazine, where they are on the Editorial Board, and have contributed many articles to the publication.  Their beers have been awarded many medals in homebrew contests, and have had their beers put on the tap of a local brewery.  Time.com has filmed their store for its website, and they were the subject of a Discovery Channel segment on homebrewing which was featured on the show “How Stuff Is Made.”

Product Details

• Paperback: 439 pages
• Publisher: Storey Publishing, LLC; 2 edition (May 10, 2010)
• Language: English
• ISBN-10: 160342539X
• ISBN-13: 978-1603425391
• Product Dimensions: 9 x 7 x 1.1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (75 customer reviews)
• Amazon Best Sellers Rank: #4,606 in Books (See Top 100 in Books)
  • #9 in Books > Cookbooks, Food & Wine > Drinks & Beverages > Beer

More About the Author

Not only can husband-and-wife team Tess and Mark Szamatulski create a great homebrew recipe book, CloneBrews, but they are also busy putting these same recipes into practice. They have spent years developing these recipes for the happy customers of their homebrew supply shop, Maltose Express, in Monroe, Connecticut, where they live. Not only can husband-and-wife team Tess and Mark Szamatulski create a great homebrew recipe book, CloneBrews, but they are also busy putting these same recipes into practice. They have spent years developing these recipes for the happy customers of their homebrew supply shop, Maltose Express, in Monroe, Connecticut, where they live.

Customer Reviews

Most Helpful Customer Reviews

90 of 95 people found the following review helpful:

4.0 out of 5 stars Brew a clone; learn more about beer styles., October 2, 1998

By 

Mike Vachow - See all my reviews

This review is from: CloneBrews: Homebrew Recipes for 150 Commercial Beers (Paperback)

In the preface to Clone Brews, the Szamatulskis (try pronouncing that name twice after a few homebrews) state that their object in this collection of recipes is not to introduce homebrewers to the joyless pursuit of reproducing commercial beers but to provide them with one way of discovering beer styles and developing a more discerning palate. The authors even encourage users of the book to tweak recipes to accommodate their own taste preferences. The recipes are organized by geographic origin. The result is (and this may be the books biggest weakness) that there are a relatively large number of recipes for contemporary light lagers (e.g. Tiger, Singha, Foster, Molson Ice, Maccabee, Tsing Tao, etc.). Although more homebrewers are becoming interested in brewing CAPs, I'm not sure how many out there want to brew up a batch of Molson Ice. . . .maybe I'm out of the loop, after all, the Szamatulskis own a homebrew supply shop; I don't even own all of my car. I suspect the authors were simply attempting to be judicious in their representation of beers from around the world. Unfortunately, there aren't many places where one can drink a beer that diverges from the adjuncty, pasteurized, pale lager style that has swept the world after WWII. There are plenty of German, British, Belgian, Dutch and American craft brewery clones, however, to keep classic style purists happy. The book came at just the right time as I'd gotten some yeast ready to brew this weekend and have been lackadaisical about working on a recipe. In looking for something within my yeast's profile, I also noticed another of the book's limitations: quite a few of the beers listed are not readily available to me. I thought about brewing the Shepherd Neame IPA recipe, but I have never tasted that beer nor can I get my hands on it even in the swanky liquor store that stocks lots of swell beers. Now, if your purpose is solely to brew some good beer, who cares if you can't pony up a bottle of the namesake to compare. But then, the book seems to anticipate a bit of competition--you against the defining standard clone--but a potentially educational kind of competition, as I've already mentioned. If you have access to lots of different kinds of beers and/or have tasted many of them near their places of origin, this limitation won't exist. The graphics on the page are modern and user friendly, a bit like frames on a web page or like contemporary magazine graphics. Each recipe is presented with a little blurb describing the flavor profiles of the beer at the top of the page. A partial mash recipe dominates most of the rest of the page with easy to read instructions on mash schedule, hop additions. In two right margin side bars appear "mini-mash" (base malt substituted for some of the extract) and all grain mash recipes. Access to a wide range of ingredients is implicit in all of the recipes. Perhaps the best part of each recipe is a prioritized list of yeast selections. Each recipe has at least two yeast suggestions, all liquid or bottle cultures. The book also contains a short introduction with some crucial technical data--an explanation of their use of HBU figures instead of IBUs and how to calculate HBU, extraction rate (70%) at which all grain recipes are calculated, etc. Several handy flavor profile tables and calculation tables appear in the back of the book. I think this information makes the book attractive to homebrewers with a wide range of technological savvy. All in all a cool book, worth the money. I find myself gravitating more and more to single brewer recipe books. I have several collections of award winning beer recipes, but I've grown a bit tired of calculating each brewer's extraction rate then reinterpreting the recipe into my system's capacities. That's just pure laziness on my part, though. More legitimately, however, I'm always a bit stumped by bizarre and missing information in some of these collections--recipes with strange or no hydrometer readings, no mash or hop schedules, etc. For homebrewers with even an intermediate knowledge of brewing techniques, the absence of this information makes the recipe unappealing. The Szamatulski's book, on the other hand, gives homebrewers a solid base from which to brew their clone beers, a potentially educational premise for any homebrewer.

47 of 49 people found the following review helpful:

5.0 out of 5 stars clonebrews, December 4, 1999

By 

ellie sterken (Cornwall, New York) - See all my reviews

This review is from: CloneBrews: Homebrew Recipes for 150 Commercial Beers (Paperback)

I have been brewing beer for 9 years and this book has been by far the most helpful. The beer I brew now is better than anything I've made before.The recipes are easy to follow and Mark and Tess are very helpful with providing the required ingredients. I have tried at least 6 different recipes and the results have been excellent. If you are a beginner and want to learn how to brew good beer fast I would definately recommend buying this book. Try the Bass Ale, it's simple and you will be amazed at how similar it tastes to the real thing. Thanks, Mark and Tess for broadening my homebrewing experiences.

37 of 38 people found the following review helpful:

4.0 out of 5 stars Excellent recipe book, August 21, 2005

By 

Robert Pratte (charleston, il USA) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: CloneBrews: Homebrew Recipes for 150 Commercial Beers (Paperback)

This book is primarily a recipe book, though it does contain some useful information (such as reculturing yeast from bottles) in the ten pages devoted to the brewing process. The recipes comprise the bulk of the book and are divided by region, then country of origin. All of the recipes are approximations of commercial beers (top-notch ones, though), so don't look for micro-brews or THE exact recipe here. That being said, each recipe includes a brief paragraph about the beer, step-by-step brewing instructions (using malt syrup), and a side-bar containing mini-mash and all-grain alternate brewing instructions. Finally, this book contains a useful appendix that includes a chart of beer characteristics, a hop chart describing various hops, charts describing various grains and sugars, and a beer style index. This appendix makes it relatively easy to figure what grains to buy for which beer style, and vice versa.

Overall, I highly recommend this book as a companion to one that covers more of the brewing process and equipment, such as William Moore's Home Beermaking.