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Product Description
Product Description
This definitive book on one of the world's legendary beers clearly explains the mysterious term barley wine. Fal Allen and Dick Cantwell share their secrets of how to brew this challenging high-alcohol, hoppy, sweet ale that is every brewer's crowning achievement. Recipes from some of the beer industry's most respected brewers are included.
About the Author
Fal Allen and Dick Cantwell
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Paperback
The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
1 of 1 people found the following review helpful
Format:Paperback
I was interested in this book as I'm a homebrewer keen to try the broad spectrum of ale styles. I bought this book as I thought it would help me to brew my own Barley wine.
I found the book informative on the history and the way commercial examples are brewed. However I have about 6 months to find out how my own brew turned out!
My only criticism would be that the recipes are based on ingredients available in the US and there are no metric versions of the recipes. Definitely worth a look if you intend to brew a barley wine.
I found the book informative on the history and the way commercial examples are brewed. However I have about 6 months to find out how my own brew turned out!
My only criticism would be that the recipes are based on ingredients available in the US and there are no metric versions of the recipes. Definitely worth a look if you intend to brew a barley wine.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5 reviews
15 of 16 people found the following review helpful
Interesting, thorough, and practical.
15 Aug 1998
Format:Paperback
The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
10 of 11 people found the following review helpful
Improved my most recent batch
12 Aug 1999
Format:Paperback
I found Fal and Dick's book to be one of the most useful of the Classic Beer Style series. It had the right balance of technical and historical information. I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.
5 of 5 people found the following review helpful
Probably the best of the "Classic Beer Style" series
19 Aug 2007
Format:Paperback
This book is one of the gems of the classic beer style series.
Here, the topic is barleywine ... a style that frequently gives both professional and amateur homebrewers fits. The author give good information on various brewing techniques that can help people to master this style - split lautering (for making both barley wine and mild ale from the same mash), wort concentratration/caramelization by long boils, using multiple yeast strains (a base strain for flavor, and other strains for higher attenuation/flocculation), etc.
This book is a must read for any amateur homebrewer who wants to attempt this style with improved chances of success and satisfaction.
p.s. One of my own personal specialities, back when I was still homebrewing regularly, was making clones of Anchor "Old Foghorn". The trick to duplicating that beer (aside from hop & yeast selection) is a touch of maple sugar. That tip is courtesy of yours truly, not Fal Allen.
Here, the topic is barleywine ... a style that frequently gives both professional and amateur homebrewers fits. The author give good information on various brewing techniques that can help people to master this style - split lautering (for making both barley wine and mild ale from the same mash), wort concentratration/caramelization by long boils, using multiple yeast strains (a base strain for flavor, and other strains for higher attenuation/flocculation), etc.
This book is a must read for any amateur homebrewer who wants to attempt this style with improved chances of success and satisfaction.
p.s. One of my own personal specialities, back when I was still homebrewing regularly, was making clones of Anchor "Old Foghorn". The trick to duplicating that beer (aside from hop & yeast selection) is a touch of maple sugar. That tip is courtesy of yours truly, not Fal Allen.
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