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    The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters (Apprentice) (Hardback) By (author) Greg Koch, By (author) Matt Allyn

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    DescriptionBrewing craft and artisanal beer has become a labor of love for enthusiasts and epicures the world over, with new people joining the ranks every year. The Brewer's Apprentice is a behind-the-scenes guide to all aspects of this ancient art. However, instead of simply sharing brewing recipes, tasting guides, or buying recommendations as many other books do, our book gives readers unique insights into craft brewing culture, and lets the "masters" share their own expertise. In a series of in-depth profiles, the legends, innovators, and rising stars of the beer world share their deep reserves of brew knowledge, insider tips, recipes, and more. Inside you'll learn: sourcing the best ingredients, brewing "locally" and seasonally, farm-to-table brewing, fine-tuning your home-brewing skills, brewing chemistry, nontraditional ingredients, barrel-aging beers, and extreme brews, meads, lambics, ciders and other classic brews.


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  • Full bibliographic data for The Brewer's Apprentice

    Title
    The Brewer's Apprentice
    Subtitle
    An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters
    Authors and contributors
    By (author) Greg Koch, By (author) Matt Allyn
    Physical properties
    Format: Hardback
    Number of pages: 192
    Width: 211 mm
    Height: 262 mm
    Thickness: 20 mm
    Weight: 680 g
    Language
    English
    ISBN
    ISBN 13: 9781592537310
    ISBN 10: 1592537316
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    Nielsen BookScan Product Class 3: T16.5
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 24580
    B&T Modifier: Text Format: 03
    LC subject heading: ,
    DC22: 641.873
    LC subject heading:
    BIC subject category V2: WBXD2
    BISAC V2.8: CKB007000
    B&T Approval Code: B94747060
    LC subject heading: ,
    DC22: 641.87/3
    LC classification: TP577 .K65 2011
    DC23: 641.873
    Thema V1.0: WBXD2
    Illustrations note
    200 colour illustrations
    Publisher
    Quarry Books
    Imprint name
    Quarry Books
    Publication date
    01 October 2011
    Publication City/Country
    Beverly
    Author Information
    Greg Koch is co-founder and CEO of Stone Brewing Co. in Escondido, California. Since 1996, Stone has become one of the fastest growing and highest rated breweries in the world. 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. Matt Allyn is a freelance writer living, drinking, and brewing in Allentown, PA. He's a certified beer judge, and has been homebrewing award-winning beers for five years. His writing has been published in Men's Health, Draft, Runner's World, and Bicycling.
    Review quote
    "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
    Table of contents
    Introduction Brewing Basics 1: Mashing and Lautering: Eric Harper, Summit Brewing co., U.S. 2: Bittering Hops: Vinnie Cilurzo, Russian River Brewing co., U.S. 3: Aroma Hops: Nick Floyd, Three Floyds Brewing Co., U.S. 4: Lager Brewing: Bill Covaleski, Victory Brewing Co., U.S. 5: Water Chemistry: Mitch Steele, Stone Brewing co., U.S. 6: Brewing Like a Belgian: Tomme Arthur, The Lost Abbey, U.S. 7: Wheat Beer: Hans-Peter Drexler, Weissbierbrauerei G. Schneider & Sohn, Germany 8: English Ales: John Keeling, Fuller, Smith & Turner, England 9: Lambic Brewing: Jean Van Roy, Brasserie Cantillon, Belgium 10: Brewing with Fruit and More: Sam Calagione, Dogfish Head Craft Brewery, U.S. 11: Brewing Big Beer: James Watt, BrewDog Ltd., Scotland 12: Barrel Aging: Scott Vaccaro, Captain Lawrence Brewing Co., U.S. 13: Organic Brewing: Ted Vivatson, Eel River Brewing Company, U.S. 14: Tasting and Evaluating Beer: Ray Daniels, Cicerone Certification Program, U.S. 15: Making Beautiful Beer: Ken Grossman, Sierra Nevada Brewing Co., U.S. 16: Mead: Bob Liptrot, Tugwell Creek Meadery, Canada 17: Hard Cider: James Kohn, Wandering Aengus Ciderworks, U.S. 18: Traditional Cider: Jérôme Dupont, Domaine Familial Louis Dupont, France Brewer’s Glossary Contributors Resources Index Photo Credits About the Authors