PDF Ebook The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale

PDF Ebook The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale

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The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale

PDF Ebook The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale

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Product details

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Audible Audiobook

Listening Length: 10 hours and 28 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Tantor Audio

Audible.com Release Date: May 30, 2017

Whispersync for Voice: Ready

Language: English, English

ASIN: B072J3RQ6W

Amazon Best Sellers Rank:

This is an excellent book for the advanced all-grain brewer, or those who are interested in some historical background of classic styles. It’s well written, concise, and engaging. The author, Jeff Alworth, surveys many different brewing traditions (e.g., British, German, Czech, etc.) and covers select major styles or substyles originating from those traditions.Although everyone will have a different reason for enjoying this book, mine was the chapters on Czech brewing. Until the 2015 update to its guidelines, those of us who rely on the BJCP for style information would never have known the Czechs have an enormously rich brewing tradition beyond the narrow Bohemian Pilsner. Those chapters were eye openers. Moreover, Alworth provides an excellent and plain-English explanation of the decoction process.Brewers interested in trying out wild or spontaneous fermentation will find this book well worth the cost, too. Alworth provides a few approachable and practical methods for brewing beer with commercial or wild “funky” yeast that should set you on the right path. As good of a book as it is, feel free to skip Mike Tonsmeire’s “American Sour Beers” until you’ve brewed a batch or two using Alworth’s methods and feel comfortable with the process and your results.That said, don’t expect any “secrets” to be revealed in this book. It’s chock full of insight and techniques that will improve your brewing and better enable you to create authentic versions of classic styles, which is nothing to complain about. But there are plenty of chapters containing interviews with brewers who declined to explain particular recipes or brewing schedules they use for their beers. In other words, nobody is disclosing trade secrets that will give their competitors a leg up.For example, Guinness brewer Fergal Murray mostly recites marketing points when discussing his flagship beer (“Guinness mystery”) without identifying the source of its uniqueness. (40) The Czech brewers are especially tight lipped: Pilsner Urquell declined to provide a sample recipe for the book, citing “proprietary procedures and ingredients,” (128) and U Fleku likewise stopped assisting the author for fear of “divulg[ing] proprietary information.” (138)They’re unlikely to trip anyone up, but there are two technical errors to watch out for. On page 173’s discussion of Saison mash schedule, the final sentence should refer to a warm mash, not a warm fermentation, at 153-155F. Page 208’s discussion of Italian Lagers contains several temperature references, with one in particular containing an obviously incorrect Fahrenheit to Celsius conversion. (Another reviewer claims there are "a dozen or two" typos in the book, but other than the two I've mentioned, I found only one other, on page 170. I don't think that person was counting very carefully.)Storey Publishing is really turning out to be a reliable source of quality brewing literature. Considering some of the recent misfires issued by Brewers’ Publications recently, I’m hopeful Storey will continue attracting authors like Alworth for even more brewing content.

I reviewed several chapters in the book the first day after receiving. If you are a relatively new all grain brewer (let's say 30 batches or less under your belt) and looking for a concise survey of and tips/recipes for several styles of beer, this is a GREAT choice for you. It will definitely help.I returned the book, but there's nothing wrong with it... it's just a bit basic for my needs now. I'd prefer a deeper dive, which would require an encyclopedia-sized book at this broad scope. Don't let my review turn you off. If you want to have a good starting point for many beer styles, this is the book for you. If you've honed in on 5 or 6 styles that you love to drink and brew, and you want a really deep dive into those styles so as to perfect them, this book is probably not for you.

This is a great book for advanced home brewers wanting to more deeply study a culturally specific style. I really enjoyed the format and the investigative work that went into this book. I found the interviews and insights from the brewers to be extremely helpful in refining my understanding of what goes into certain styles and techniques for brewing. The author also did an exceptional job attempting to take professional, production-scale methods and reducing or augmenting them for the home brewer.

I am giving this book 4 stars because it is a very well thought out, well written book on the historical and cultural aspects of beer styles with an abundance of tips that can only be garnered by actually travelling to the destination countries, visiting with the master brewers and in some cases, participating in the brew. I especially like the portions of text that contrast techniques used by different master brewers for a style both within the same region and from different parts of the world. I learned a lot from this book and as a professional brewer, will use as a reference from time to time.With that said, the reason I withheld a star is because Alworth does the one thing that I find very distasteful. He often refers back to American brewers and beer tradition in a sort of negative connotation that implies we do everything wrong and have an abundance of misconceptions about English, Belgian, Russian et al. beers and processes. It continues pretty much relentlessly throughout the book with an air of disdain that is boorish.

This book comes from the author's world travels, meeting some of the world's top brewmasters and learning how they produce their beer. It's filled with a LOT of great detail on malt, mashing, hopping, water chemistry, fermentation, and everything associated with brewing beer. I'm not even finished reading it and I've already learned a lot - and seen my beers improve as a result. (As one example, I went from third place in a homebrewing competition last year to first place this year!) If you often feel like the beers you've made are close, but not quite as good as you want them to be, this book might help you get the rest of the way there.

so much juicy detail on what beer styles ACTUALLY are, instead of what people THINK they are. A great read with lots of good recipes, too.

This was a Christmas gift for our grandson. He is enjoying it.

A fabulous resource for the intermediate and advanced brewer. May insights, techniques, and recipes. High recommended!

The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale PDF
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The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale PDF

The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale PDF

The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale PDF

The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale PDF

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