Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.
From an award-winning beer author comes this fascinating tour of the historical brewing techniques and traditions behind 26 of the world’s classic styles. Modern brewers offer homebrewing recipes for the time-tested beers.
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From an award-winning beer author comes this fascinating tour of the historical brewing techniques and traditions behind 26 of the world's classic styles. Modern brewers offer homebrewing recipes for the time-tested beers.
| Foreword |
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vi | |
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| Preface: Revealing the Invisible Hand |
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viii | |
| How to Use This Book |
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x | |
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5 | (60) |
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1 Cask Ales (Craig Bennett, Greene King) |
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9 | (9) |
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2 Strong Bitters (John Keeling, Fuller's) |
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18 | (10) |
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3 Mild Ales (John Boyce, Mighty Oak) |
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28 | (8) |
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4 Irish Stouts (Peter Mosley, Porterhouse) |
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36 | (10) |
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5 Old Ales (Alex Ganum, Upright Brewing) |
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46 | (10) |
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6 Strong Scottish Ales (Ian Cameron and Frank Smith, Traquair House) |
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56 | (9) |
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65 | (52) |
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7 Bavarian Lagers (Florian Kuplent, Urban Chestnut) |
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70 | (11) |
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8 Weissbiers/Weizens (Hans-Peter Drexler, Schneider & Sohn) |
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81 | (10) |
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9 Ales of the Rhine (Christoph Tenge, Hausbrauerei Uerige) |
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91 | (8) |
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10 Goses (Matthias Richter, Bayerischer Bahnhof) |
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99 | (9) |
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11 Berliner Weisses (Alan Taylor, Zoiglhaus Brewing) |
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108 | (9) |
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117 | (24) |
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12 Svetle Pivos (Vaclav Berka, Pilsner Urquell) |
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122 | (11) |
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13 Tmaves/Cernes (Michael Adamik, U Fleku) |
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133 | (8) |
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141 | (48) |
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14 Belgian Ales (Hedwig Neven, Duvel) |
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145 | (11) |
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15 Witbiers (Phil Leinhart, Ommegang) |
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156 | (12) |
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16 Saisons (Olivier Dedeycker, Brasserie Dupont) |
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168 | (9) |
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17 Bieres de Noel (Alexis Briol, St. Feuillien) |
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177 | (12) |
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PART 5 FRENCH & ITALIAN TRADITIONS |
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189 | (32) |
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18 French Bieres de Garde (S. & V. Bogaert, Herve Descamps, St. Germain) |
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192 | (7) |
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19 Rustic French Ales (Daniel Thiriez, Brasserie Thiriez) |
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199 | (6) |
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20 Italian Lagers (Agostino Arioli, Birrificio Italiano) |
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205 | (8) |
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21 Italian Ales (Bruno Carilli, Birra Toccalmatto) |
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213 | (8) |
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PART 6 AMERICAN TRADITION |
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221 | (36) |
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22 Hoppy Ales (Ben Edmunds, Breakside Brewery) |
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226 | (14) |
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23 Fresh-Hop Ales (Matt Swihart, Double Mountain) |
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240 | (7) |
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24 Brewing with Corn (Brian Mandeville, Fullsteam Brewery) |
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247 | (10) |
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257 | (25) |
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25 Tart Flanders Ales (Josh Pfriem, pFriem Family Brewers) |
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261 | (9) |
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26 Spontaneous Ales (Jason Kahler, Solera Brewery) |
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270 | (12) |
| Glossary |
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282 | (5) |
| Recommended Reading |
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287 | (1) |
| Index |
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288 | |
Jeff Alworth is a writer living in Portland, Oregon. He writes about beer, cider, and occasionally, politics. His books include: The Beer Bible (Workman), The Widmer Way (Ooligan), The Secrets of Master Brewers (Storey), and Cider Made Simple (Chronicle). His books have twice been cited by the North American Guild of Beer Writers as Best Book, and in 2016 The Beer Bible was named best wine, spirits, or beer book by the International Association of Culinary Professionals (IACP). He also co-hosts the Beervana Podcast, where he and Oregon State University economics professor Patrick Emerson discuss beer and the economics of beer. Jeff regularly gives educational speeches, guided tastings, and corporate presentations, and teaches courses about cider and beer.
