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Stout (Classic Beer Style) Paperback – January 26, 1998

3.8 out of 5 stars 17 customer reviews

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Editorial Reviews

About the Author

Michael J Lewis PhD
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Product Details

  • Series: Classic Beer Style (Book 10)
  • Paperback: 192 pages
  • Publisher: Brewers Publications (January 26, 1998)
  • Language: English
  • ISBN-10: 0937381446
  • ISBN-13: 978-0937381441
  • Product Dimensions: 5.6 x 0.4 x 8.6 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #421,029 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I found this book on stout to not be as good as the chapter on stout in designing great beers. This is probably the worst in the series. If you are getting all the books in the series you may as well get this one otherwise save yourself some time and just get designing great beers. My biggest complaints.
a. Completly dismissive of the Oatmeal Stout style saying it's just a sweet stout plus marketing.
b. Treats imperial stout as just a stronger version of standard stout.
c. Doesn't ever define stout.
d. no recipies for milk stout or oatmeal stout(see a).
e. Refuses to accept porter as a different style.
f. Lot's of downright incorrect information.
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Format: Paperback
I found this book in a brewing shop. It was rather informative with regards to the analytical aspects of beer tasting, however, it has little more information regarding stout brewing than your standard beer brewing book. This book contains very simple recipies for three kinds of stouts and does not delve deeply into the materials that build a stout's character. The attitude towards the stout brewer is, "If you think you can do it better than these fine commercial stout brewers, here's a starter for you." The first chapter discusses how the author's family worked in coal mines and drank stout. That's quite a start for a stout TASTING handbook. The second chapter is a history of stouts that is informative and it includes some historical stout brewers that can still be found in England, a bit of a drive from here. The third chapter discusses commercial brewing of stouts and how the materials are prepared using machinery that I would love to be able to afford (but can't). Chapter 4 is all about stout tasting. Chapter 5 is a survey of stout brewers with more information on brewing practices that would be very difficult for the home brewer to manage (canning machinery included). Chapter 6 (out of 6) is about how to make your own. In chapter 6, the author starts by stating how many homebrewed stouts don't fit his palate. Chapter 2 and 6 are interesting reads but I would suggest skipping the rest of the book unless you want an analytical view of the differences between Murphy's and Guinness.
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Format: Paperback Verified Purchase
This book is No. 10 in the Brewer’s Publications Classic Beer Style Series. Most of the books in the series are written by professional brewers or homebrewers with extensive experience and are geared to homebrewers and perhaps craft brewers. Dr. Lewis has taught at the University of California, Davis – the country’s leading brewing program. Like other books in the series, it covers the history of the beer, its flavor profile and how to brew the beer. This book is considerably more granular than most books in the series, spends more time discussing the commercial brewing of stout. His discussion on taste is fascinating but probably far more statistical and detailed than most homebrewers can endure. He also includes a survey of commercial stout brewers which data heads such as me will salivate over but which most homebrewers will avoid. The book contains 16 actual pages on brewing stout at home and includes 6 recipes expressed in kilograms, grams and liters. Those unfamiliar with metric will find these a pain. This book more directly focuses on the professional brewer and I do not think it fits well with this series. It is an excellent book directed towards the wrong audience. It was also published in 1998 and is a little out of date.
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Format: Paperback
I have read most of the classic beer style series from Brewers' Publications, and contrary to many of the opinions expressed in reviews so far, I think that _Stout_ by M.J. Lewis is one of the best. _Stout_ is an outstanding book for the serious home-brewer; don't be misled by the unfavorable reviews.

I am, however, glad that I waited to purchase this book. As one reviewer says, it does not provide information for a first time brewer (though such information is readily available in print and online). And as another reviewer suggests, the chapter on stout in Daniels' _Designing Great Beers_ provides a much better *starting point* for stout brewing. Using Daniels' chapter as guide, a brewer can make a passable stout on his first try, and even possibly a great one.

Lewis' _Stout_ is a book for the home- or craft-brewer who can already make a decent stout, but who wants to take it to the next level. The history of Guinness and the account of their brewing methods is interesting, but in terms of practical value, the real heart of this book is chapter 4, "A Taste of Stout".

Chapter 4 begins with a corrective polemic on beer styles, where Lewis argues (reasonably persuasively) that the subdivision of stout styles has rather little to do with flavor profiles and rather more to do with marketing, which in previous, less teetotaling eras, often involved making health claims (hence the wholesome-sounding "oatmeal" and "milk" styles of stout). I personally find beer styles to be extremely helpful in my attempts to explain beers to novice tasters. But as a brewer, I really just want to make a great beer. If it ends up a bit sweet: fine, call it a sweet stout if you'd like; if it ends up a bit astringent and well attenuated: fine, call it a dry stout.
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