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Pale Ale, Revised: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 1) Paperback – April 7, 1999

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Editorial Reviews

About the Author

Terry Foster

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Product Details

  • Series: Classic Beer Style Series, 1 (Book 16)
  • Paperback: 300 pages
  • Publisher: Brewers Publications; 2 Sub edition (April 7, 1999)
  • Language: English
  • ISBN-10: 0937381691
  • ISBN-13: 978-0937381694
  • Product Dimensions: 5.9 x 0.8 x 7.7 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #609,433 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful By G. Langowski on August 30, 2000
Format: Paperback
Any homebrewer that enjoys making and drinking pale ales needs this book. As an avid reader of the Classic Beer Styles Series, I feel that the author has taken some of the best aspects of the previous 15 books and combined it all into one, making this one of the most useful in the series. The second edition of the book is a tremendous improvement over the first.
The book is longer than most of the others in the series, but only because the author broke the pale ale category into many subcategories. He does not discriminate - he explains all pretty much equally. The recipes are different and thoroughly presented; the method of dispensing each is even specified. All in all, a very useful reference for the homebrewer.
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13 of 14 people found the following review helpful By Philosofool on February 5, 2007
Format: Paperback
Terry Foster's "Pale Ale" is to be commended for it's excellent treatment of this historical style of beer, and it can be recommended both to the style's homebrewers and enthusiasts.

Foster writes about the history of pale ale with verve. This section shines among all the others. I know of no source that is more informative nor more engrossing on the subject of the history of this beer, or even english beer in general (though I have not read any other books in this series.) Foster not only explains the evolution of pale ale in isolation, but also its relationship with other beers that have been its commercial rivals through out history.

Foster is a clear advocate of the British Campaign for Real Ale (CAMRA) and shows his CAMRA biases. But this bias never taints a candid discussion of Pale Ale as discovered both in England and the U.S. Indeed, as an American with no experience with Real Ale, I quite enjoyed his discussion of Real Ale: while reading, I more than once considered how to brew and (especially) to serve a bitter in the "real" way--a subject which he discusses in some detail. In addition, Foster is an open advocate of innovation--never does he scold the brewer who wants to innovate on this classic style, though he does warn against calling serious deviations "Pale Ales", something he considers both harmful and misleading.

Homebrewers with a great deal of experience with pale ales will not find themselves learning a great deal that's new about pale ale brewing. The book is not intended for those with no experience brewing: if you are trying to learn to brew for the first time, get Charlie Papzian's "Complete Joy of Homebrewing" or John J. Palmer's "How to Brew". In general, I found the chapter on Brewing Pale Ales to be pretty standard.
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5 of 5 people found the following review helpful By Doug Fisher on April 5, 2004
Format: Paperback
You will be getting good information on Hops, both varieties and flavor characteristics, and malts, their flavor and color contributions. Terry Foster does an excellent job of explaining the science behind ale brewing which is applicable to most styles of brewing.
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3 of 3 people found the following review helpful By Douglas Fisher on August 31, 2006
Format: Paperback
IF the answer is yes, you have to buy this book. There is a wealth of information of grains, hops, and their flavor contributions to your beer. Not just to pale ales but to how different grains will affect different styles of beer. Their is a reason why this book is the first in the series. Buy it first and the rest will fall into place. Great book to own whether you are a homebrewer, like me, or a professional brewer.
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I've been planning to brew an English special bitter and read this book recently in order to more accurately understand the style. It is extensively researched and provided information that was very helpful. For example, Foster explains why he doesn't use adjuncts like sugar and flaked corn (as many commercial brewers do) but relies instead upon his malt bill to achieve both gravity and flavor. His brief discussion of crystal malts and dark malts was likewise informative. I was pleased to find that my percentage of malts in my recipe dovetailed with his suggestions and ended up taking out the flaked corn that was in my recipe and replacing it with a higher percentage of grain. Certainly Ray Daniel's "Designing Great Beers" provides more detail with respect to describing the different grains, hops, and yeasts available to the home brewer - but if you are in the market for "Pale Ale" then you probably already knew that (or will soon). Get both if you're interested in brewing pale ale. Foster provides several recipes indicative of different styles of pale ale (the use of the term, it should be noted, is not entirely accurate - but Foster is the one who brings it up) such as bitter, pale ale, India pale ale, American amber, and American pale ale. These recipes are included to show how the ingredients in the recipes help them to reflect a specific style, and I plan to use them as guidelines for developing my own recipes in the future. Readers looking for specific recipes that clone English commercial pale ales should get "Brew British Real Ale" by Graham Wheeler and Roger Protz - although it should be noted that you will have to figure out the specific color-range of crystal malts and yeasts used in the recipes as the authors don't include them! Finally, I don't understand why one reviewer marked Foster down for his frequent use of exclamation points as indicative of sarcasm; in my gentler reading they were merely indicative of his enthusiasm!
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Format: Paperback
wow. a very full and inclusive history of the style, presented by a fellow who ought to know the difference. lots of references too. i had never before considered that the bitters and mild ale were offshoots of pale ale, and were commercial inventions to sell pale beer under a different name. and mild ale...just really hoppy beer sold from the cask. and, now that i am reading brown ale, brown ales (or at least the modern versions) are mild ales that have been bottled instead of served from the cask. lots of info on what makes the various versions, and even a discussion of yeast only available in britain??!! good recipes too. and to think that the original ipa's were likely 120+ ibu's...the book is worth a read and definitely one of the better ones.
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