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The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters Flexibound – October 1, 2011
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"Koch (coauthor, The Craft of Stone Brewing Co.), cofounder and CEO of Stone Brewing Company, and freelance writer and beer judge Allyn have put together an in-the-trenches-with-greatness empirical guide to beer brewing. After laying the groundwork with extremely concise nuts and bolts (with charts, print and online references, a glossary, and ingredient profiles), the authors turn to guidance, as each element of the process or varietal character trait is broken down by experts and notables. Maestros from Summit, Russian River, Schneider & Sohn, Dogfish Head, BrewDog, Fuller, Captain Lawrence, and Tugwell spill on mash and lautering, bittering hops, ales, Belgian style, lambic, brewing with fruit, barrel aging, ciders, meads, and evaluating beer. Verdict: Just as a choice session brew is guided by mood, circumstance, and season, this book is designed to be browsed as your taste dictates—not necessarily read straight through. That said, it is not to be dismissed as casual—there is heady methodology, insight, a troubleshooting guide, and evidenced trial and outcome here. For those who see beer as a means, not an end. In the best possible sense, you will need a drink to get through this." —Library Journal Xpress Review
About the Author
Matt Allyn is a freelance writer living, drinking, and brewing in Allentown, Pennsylvania. He’s a certified, card-carrying beer judge, and has been homebrewing award-winning beers for six years. His writing has been published in Men’s Health, Draft, Zymurgy, Runner’s World, and Bicycling. And while he doesn’t have a favorite beer, he prefers whatever is fresh, seasonal, and in his hand. Visit his website at www.mattallyn.com.
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Top Customer Reviews
The book alternates between chapters on brewing ingredients, equipment, and techniques with chapters that dive deeper into those subjects from some of the most respected brewers in the industry. It's like reading the "Tips from the Pros" section of BYO, told from the experts you'd most want to hear from on a subject: Bill Covaleski (Victory) on lagering, Vinnie Cilurzo (Russian River) on hops, Sam Calagione (DFH) on brewing with fruit, and, best of all, Jean Van Roy (Cantillon) on lambics/sours. Plus several others. Although the brewing instruction chapters are good (I think a brewer of any level could learn something from them), these "expert" chapters are where this book really shines. Told in an interview style, it feels like you are having a conversation with these experts (in some cases legends) of brewing.
Finally, the photography in the book is top notch. Some of the best I've seen in a brewing book. This book would do well on a coffee table as in your brewing library.
Go read Palmer.
Most Recent Customer Reviews
Great book. Got it for my husband since he's started home brewing and he likes all the opinions on different things to try as he's still learning.Published 4 months ago by beverly25
This book is just plain fun to read. I would strongly recommend it to any one who is excited about brewing. Read morePublished 11 months ago by Amazon Customer
Very well structured, highly recommend. Each chapter is a new topic/concept, which is then paired with a real-world example/interview. Talking about the mash? Read morePublished 11 months ago by isunktheship
A beginners must read that includes basics and rudimentary information that all Brewers should know and comprehend. I highly recommend.Published 13 months ago by Laura Devine
At first i wanted a book to learn about homebrewing and it is, but not quite I expected. It's more like a coffee table book to show to your visits, It has some very good tips and... Read morePublished 14 months ago by Eslem Torres
Covers most aspects in brewing and keeps it simple. Not as informative and detailed like John Palmers "How to Brew", but more entertaining with the illustrated pictures and... Read morePublished 23 months ago by paul do campo