- Hardcover: 272 pages
- Publisher: Schiffer; 1 edition (May 28, 2015)
- Language: English
- ISBN-10: 0764348760
- ISBN-13: 978-0764348761
- Product Dimensions: 7.2 x 1.2 x 10.2 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 7 customer reviews
- Amazon Best Sellers Rank: #451,506 in Books (See Top 100 in Books)
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The Umami Factor: Full-Spectrum Fermentation for the 21st Century Hardcover – May 28, 2015
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"Robert Rivelle George's The Umami Factor brings these recipe nuances to the exploring home brewer, while giving the strategy behind them a name: full-spectrum fermentation. George explores other fermented libations as well, including cider, wine, distilled spirits, and a handful of ethnic beverages. His recipes are as complex as the philosophical thinking used to label their mastery, and home brewers looking to take their hobby to the next level will be sure to find helpful guidance within the pages of this handsome volume."
--J. Wilson, Brewvana.net
"The Umami Factor: Full-spectrum Fermentation for the 21st Century by award-winning brewer and vintner Robert Rivelle George takes a textbook approach to providing a comprehensive full-spectrum examination of the ins and outs of virtually every type of fermented beverage--including recipes and detailed instructions for making them. Ideal for the professional or amateur brewer, winemaker or distiller, the book includes a multitude of tables on topics such as types of hops, grains, adjuncts, yeast and cleaning and sanitizing products."
--Las Vegas Food and Beverage Professional
"The Umami Factor: Full-spectrum Fermentation for the 21st Century takes on the task of instructing the aspiring or seasoned craftsperson in the secret to creating full-flavored, satisfying beverages at home, the way it was done for centuries. Robert Rivelle George's recipes are complex, for you can't create a complex flavor sensation without a complex recipe. But the book also suggests easy ways to improve even the most prosaic of concoctions. Beginner and expert alike can find very many ways to challenge themselves."
Robert Rivelle George is a brewer's brewer. His mission is to save brewers from banality, from accepting the run of the mill. He strives to enlighten us about another level of excellence wherein the Japanese concept of Umami resides. These are the creations of a man who is a master of his craft. Read this book carefully and keep it by you. You will be a better brewer as a result.
--Norm Chapman, Spencer Hill Cottage Brewery
Robert Rivelle George's philosophic approach to brewing is more of a lifestyle than a hobby. The brewing world had not seen a book like this before, and won't for quite a while until the second edition comes out. The author has a sense of humor that leaves you laughing out loud. I read with the eyes of a novice, and the eyes of a scientist, and I'll certainly try the recipes, which sound delicious.
--Maarten Lammers, Art of Brewing
About the Author
Robert Rivelle George is an award-winning brewer and vintner with more than 40 years of experience with the fermentation arts. Having built four home breweries over the years, Robert provides family and friends with a constant source of fermented delights.
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The information in this book was incredible. I have started looking for beer brewed this way and have talked to some of the persons at the local breweries nearby about this and got very positive responses. I would recommend this book to anyone wishing to engage their brain and taste buds while at their local pub or bar. It also helps with conversational tidbits when your mind starts to go blank when trying to come up with new subjects to talk about.
Overall an entertaining and deep book to read and enjoy. Go out and get this, it really is a great read.
Fermentation really is a fascinating thing to me, a perfect blend between art and science. I am intrigued by the recipes for some of the worldly and ancient beverages in this book, with most of the more interesting ingredients being available at our local health food store. I realize I have barely dipped my toes into the brew waters of this hobby. Before reading this book, I don’t think I had ever heard of the beer of the pharaohs—bouza. I may even have to try Robert’s recipe for gruit, a medieval times ale, using a mixture of herbs rather than hops.
In addition to the wonderful content of this book, every recipe contains a fascinating introduction with an overview and/or the history of that beverage. Brew it up and I am sure your taste buds will have learned something too. I know mine have.
A highly recommended addition to the fermentation library.
There are recipes for everything from the tame to the wild. He covers sodas, kefir, kombucha, beer, and so many other things from around the World that are unique and interesting.
The book even lends a hand for the adventurous who want to create their own recipes and it gives a guideline to help create a full spectrum well balanced beverage.
I have plenty of books on similar topics and this one is top shelf!