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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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Editorial Reviews

Review

"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.

Greg Koch is co-founder and CEO of Stone Brewing Co. (www.stonebrew.com) in Escondido, California. Since Greg started the company with his partner, Steve Wagner, in 1996, Stone has become one of the fastest-growing and highest-rated breweries in the world. Brewing 115,000 barrels in 2010, Stone is the fourteenth-largest craft brewery in the United States, and the largest American-owned brewery in the southwestern United States, a position it achieved without advertising, discounting, or giving away freebies. Greg passionately believes that environmental and social sustainability goes hand-in-hand with brewing mind-blowing beer, and he frequently speaks on topics ranging from craft beer to business to food to marketing, bringing a bold, entertaining, and often humorous approach to public speaking engagements.Matt Allyn is a freelance writer living, drinking, and brewing in Allentown, Pennsylvania. HeÆs a certified, card-carrying beer judge, and has been homebrewing award-winning beers for six years. His writing has been published in MenÆs Health, Draft, Zymurgy, RunnerÆs World, and Bicycling. And while he doesnÆt 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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Product Details

  • Flexibound: 192 pages
  • Publisher: Quarry Books (October 1, 2011)
  • Language: English
  • ISBN-10: 1592537316
  • ISBN-13: 978-1592537310
  • Product Dimensions: 8.2 x 0.8 x 10.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #373,798 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By C. Jensen on January 13, 2012
Format: Flexibound
I picked up this book not really knowing what to expect. From the description, it wasn't totally clear to me if this is a book for homebrewers, people trying to work in the industry, or general beer lovers. In fact, my local library stocks this book under "careers." This is definitely a great book for homebrewers and beer enthusiasts alike, but for those looking to learn more about industry careers, I'd look elsewhere.

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.
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7 of 7 people found the following review helpful By A D Price on May 31, 2013
Format: Kindle Edition Verified Purchase
This is a great book to sit on your coffee table to impress your friends and say "Yes I brew my own beer too". The pictures are great and some of the storys are good but to call it "The Brewers Apprentice" is a bit of a misnomer. I found the technical detail ok, but you could find most of it in other texts without the fluff of the Master brewers back stories. I was expecting a consise book on tips from master brewers, but instead I got a craft brewing industry advertisment.
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5 of 5 people found the following review helpful By Dave on September 20, 2013
Format: Flexibound Verified Purchase
Look, I love Stone Brewing Co. and Greg Koch seems like a good enough guy, but this book just seems like a way to cash in. There are a lot of pretty pictures but the info is all pretty general and somewhat vague (i.e. "homebrewers...hold their mash between 145*F and 158*F for at least twenty minutes" - yes, we know). It may be "taught by the masters" but they're not giving away any master tips. Anyone who has at least homebrewed one all grain batch isn't going to gain much knowledge from reading this. The interviews with the specific brewers are the most interesting piece of the book and the reason this review still garners 3 stars.

Go read Palmer.
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7 of 9 people found the following review helpful By Mark in Van on January 16, 2012
Format: Flexibound Verified Purchase
As someone new to homebrewing, I found this book really interesting and full of useful information. While I enjoyed the information the book contained, the kindle edition was difficult to read. Formatting to the kindle edition, when viewed on an iPad is horrible. There are charts where text from one area runs into text in the next area making it almost impossible to decipher. Photos appear by themselves on one page with the caption alone on the next page. An otherwise beautifully laid out book was not translated to the digital edition. I returned the digital edition and bought the hard copy.
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2 of 2 people found the following review helpful By A. Smith on November 19, 2013
Format: Flexibound Verified Purchase
I've been an avid homebrewer since 2007 and I've read a slew of books on a wide array of different subjects. That said, this is one of the easiest books to digest. Koch covers different beer types, pH, water chemistry, and other topics that delve a bit deeper into the process and the chemical makeup of beer. Where the book makes its money is the fact that with each "technical" section, they are followed up with interviews with different brewers that employ these methods or further elaborate on the topic through anecdotal tales. Aside from the content, the photos and typeface really stand out and make the book very visually appealling. Highly recommened for the casual or veteran homebrewer.
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2 of 2 people found the following review helpful By David on November 25, 2012
Format: Flexibound Verified Purchase
Excellent book for the mid-level to advanced home brewer. The book assumes you understand basic brewing principles and techniques, so it might not be a good choice for the beginner. Lots of unique insight from some of the industries top brewers discussing particualr styles, and ingredients. Information you just don't get from a single author how to brew book. Definately got some ideas on how to modify and improve some of my recipes.
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1 of 1 people found the following review helpful By P. Mulloy on November 1, 2014
Format: Flexibound
Greg Koch co-founded Stone Brewing Company in 1996. From humble beginnings Stone has risen to the 10 largest craft brewery and the 17 largest brewery overall in the US based on sales. Stone Brewing is especially known for its award winning, assertive, hop forward beers. In this book Koch covers key issues in brewing in terms that both a home brewer and craft brewer can appreciate starting from the basics and covering issues such as mashing and lautering, bittering hops, aroma hops, lager brewing, water chemistry, essential points for key brewing styles. Each chapter has an interview with a leading craft brewer, providing a master’s insights to the essentials of the process. Other books provide a better overview and more detail of the process and give better step by step instruction but this book guides the new and even experienced brewer as a master would guide an apprentice. Both will find the advice invaluable while the fan of craft beer will also find it fascinating. I checked this book out of a library and I found it important and useful enough that I am now buying a copy. It is attractively illustrated and well written.
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