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New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers Paperback – September 17, 2003


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New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers + Water: A Comprehensive Guide for Brewers (Brewing Elements) + For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements)
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Product Details

  • Paperback: 363 pages
  • Publisher: Brewers Publications; Rev Exp edition (September 17, 2003)
  • Language: English
  • ISBN-10: 0937381829
  • ISBN-13: 978-0937381823
  • Product Dimensions: 8.5 x 5.6 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #102,620 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Greg Noonan is the owner and brewmaster at the Vermont Pub and Brewery and founder of the Seven Barrel Brewery.

Customer Reviews

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If you have brewed a little and really want to get into it, get this book!
theoriginalsubguy
There's a lot of good information buried in a lot of irrelevant factoids in this book.
Maarten van der Giessen
I put this book as THE BEST brewing book on my ever expanding beer book shelf.
Stephen Ressel

Most Helpful Customer Reviews

43 of 46 people found the following review helpful By Brian A. Schar VINE VOICE on January 5, 2004
This classic book has recently emerged from the land of the out-of-print books in a new edition, and I bought one as soon as I found out it was available. As an experienced homebrewer, I found it fascinating and informative. Noonan gets down to the hardcore chemical and technical foundations of brewing. And if you are interested in decoction mashing, Noonan provides what is probably the best description of the process that is available in print. This book is perfect for the professional brewer or advanced all-grain homebrewer.
However, the sheer volume of detail would bore a newcomer to brewing, or worse yet, scare him or her off. The beginner simply doesn't need this much highly-technical information. However, after that beginner gets a few batches under his belt, this book would be a good addition to his or her brewing library.
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21 of 25 people found the following review helpful By theoriginalsubguy on October 10, 2003
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This is without question the best book for homebrewing available. It is the only one that covers decoction mashing in detail. Most German brewers and even Anheuser-Busch use this efficient method to get maximum flavor and yield for your beer. Noonan covers a broad area of topics in great detail. From brewing chemistry to practical procedures outlined for the intermediate to advanced brewer, Noonan hits the bullseye. If you have brewed a little and really want to get into it, get this book!
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15 of 18 people found the following review helpful By Stephen Ressel on September 27, 2005
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In January I was lucky to be stuck in Berlin with Salmonella...because it gave me a month to go through this book chapter by chapter, reading, and re-reading with highlighter. And after 2 reads and a well worn and hi-lit version of the book, I have to admit, it is a potent and nearly perfect book for understanding how brewing works on a variety of levels. Best of all, it follows through all methods of all grain brewing for lager beer in the traditional Germanic style.

Thought the book tends to repeat itself a little as it describes the process, then re-describes the brewing process for practical use, it is well descriptive with paragraphs making perfect sense on a variety of levels of information. Once read by a beginner, he then has a great source for a step into higher understanding of the chemistry and biology behind brewing.

I put this book as THE BEST brewing book on my ever expanding beer book shelf.
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1 of 1 people found the following review helpful By Stephen Lamade on March 22, 2014
As others have indicated , this book is aimed at the home brewer who has advanced past the beginner stages and is interested in getting in a little deeper. Before reading this book, I would take a look at Gordon Strong's "Brewing Better Beer," and before that, John Palmer's "How to Brew." There is a progression through these books that teaches the home brewer how to go from brewing extracts to whole grain brewing, and although the first two books pay some attention to step-mashing and decoction mashing, you're just not going to get the detail needed until you get to "New Brewing." Although there are more encyclopedic, technical books devoted to the chemistry of brewing beer, Noonan's book is the primer - and a very comprehensive primer at that.

Someone reviewed "New Brewing" and said that it is not really about brewing lager beers. This is not really true. Brewing lagers generally means that you are using the decoction method, and "New Brewing" is an excellent introduction to the decoction method. Information about lagering temperatures is readily available on the internet, and many home brewers dedicate a chest freezer and temperature controller for this purpose.

Pay attention to the parts of "New Brewing" that talk about measuring mash pH and the use of lower modified malts for brewing; these features of brewing lagers using the decoction method are very important and will warrant further investigation.
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13 of 19 people found the following review helpful By Paul Charlesworth on December 26, 2006
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Although this book has a lot of useful information in it, I was disappointed to find it was not about lager at all. It is simply a general purpose brewing book with a lot of emphasis on all grain brewing. This makes it hard to rate because as a lager book it gets zero stars, which is why it was on my Christmas wish list.
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By steve on April 6, 2014
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has alot of info, not just lager beer but water and stuff. little much if your starting out, maybe a little much if your experienced. you can brew great beer without this but its a nice addition
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There's a lot of good information buried in a lot of irrelevant factoids in this book. Organic reactions and molecules are introduced and then fade away, never to be seen again. I got the feeling that in writing this book Mr. Noonan had to leave a lot out in editing, and left a lot in that needed editing. It's a strange marriage between George Fix and Charlie Papazian which is neither a textbook for the professional brewer, nor a handbook for the novice. Still, if you took Organic in College you can pick out lots of interesting bits. I recommend a homebrew and patience with this text. I'm not slamming Noonan. It's a good book. You just have to dig.
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By David on October 31, 2013
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Lagers are a difficult style: the most authentic producers don't bother importing to the US. The Americans that emulate the Pilsners Marzens and Helles won't ever hone in on those beautiful malty flavors.

Lagers are hard to do because maltiness is hard to capture. Once you have one though, preferably for longer than a 3 day binge in Germany, you start to realize what you're missing.

I don't think this resource can give you everything you need, but its certainly a start in the right direction. As a brewer, you won't be able to go completely down this road without the help of someONE- not a text, because the best trade techniques are not written but passed down.
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