Smoked Beers: History, Brewing Techniques, Recipes (Classic Beer Style) [Paperback]

Ray Daniels (Author), Geoff Larson (Author)

Book Description

Series: Classic Beer Style | Publication Date: February 20, 2001

The wood makes the difference. Imagine the sweet aroma of smoking alder or cherry, and the flavor that's transported from the smoked malt into the finished beer.

Editorial Reviews

About the Author

Ray Daniels

Product Details

• Paperback: 176 pages
• Publisher: Brewers Publications (February 20, 2001)
• Language: English
• ISBN-10: 0937381764
• ISBN-13: 978-0937381762
• Product Dimensions: 7.5 x 5.7 x 0.7 inches
• Shipping Weight: 12 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #554,317 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Smokey The Beer, November 19, 2001

By 

J. Sparrow (Chicago, IL USA) - See all my reviews

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

Unlike most of the books of the "Classic Beer Styles" series, Daniels and Larson don't go into the details of how to brew beer. This is fortunate because there are a myriad of other books that cover that topic and the actual brewing process isn't different from most beers. Instead, they cover in depth what imparts these flavors into beer - the malt. They also detail a history of smoke in beers and introduce an intriguing concept; many beers at one time tasted of smoke because of methods used to dry the malt. Today it is definitely a specialty but from Alaska to Germany to Japan, I was surprised to find out how many different types of smoked beers are produced. I was also surprised to find out how relatively simple it is to do it for yourself.

Like in his previous works, Daniels consistently cites sources so you know you are reading fact, not fiction. Larsen's experiences both at his brewery and while traveling demonstrate his passion for his subject. This has translated into a book the truly captures all aspects of smoked beers in a very entertaining package. Read this book and if you don't feel inclined to begin smoking your own malt you'll at least want to jump on a plane to Bamberg, Germany and try some genuine smoked beers for yourself.

8 of 10 people found the following review helpful:

5.0 out of 5 stars Smoke Supreme!, March 17, 2001

By 

Ray Daniels (Wandering the USA) - See all my reviews
(REAL NAME)   

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

I've always enjoyed smoke-flavored beers, but during the writing of this book I found that the range of flavors and smoke-intensities was even broader than I had imagined. In the modern home of smoked beers -- Bamberg, Germany -- we found pilseners and weizens with a hint of smoke along with marzens and bocks with enough smoke to cure a sausage! In addition to detailing the many smoked specialty beers of Germany, we also cover the vast range of smoked beers now made in America.

Whatever your taste for smoke, we've written this book so that you can make a beer that perfectly satisfies your mood. Along the way, we review subjects like the history of smoke in beer and the chemistry of fire and smoke. In the end though, it comes down to practical realities: simple smoking methods for malt and recipes for all levels of brewers who want to make great smoked beers -- from either home- or commercially-smoked malts.

Whether you are a casual brewer with a taste for smoke or just a casual beer traveler looking for new flavors to explore, "Smoked Beers" will add new entries to your beer diary.