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Product Description
Product Description
This completely new, second edition of the original Pale Ale, the first book in the classic beer style series -- includes all-new information on American IPAs, pale ales, amber ales, and bitters, 'the root of the pale ale tree'. The outstanding history section sets the tone. Never before has the evolution of pale ale been so thoroughly explored.
About the Author
Terry Foster
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7 reviews
15 of 15 people found the following review helpful
Very well done
30 Aug 2000
Format:Paperback
Any homebrewer that enjoys making and drinking pale ales needs this book. As an avid reader of the Classic Beer Styles Series, I feel that the author has taken some of the best aspects of the previous 15 books and combined it all into one, making this one of the most useful in the series. The second edition of the book is a tremendous improvement over the first.
The book is longer than most of the others in the series, but only because the author broke the pale ale category into many subcategories. He does not discriminate - he explains all pretty much equally. The recipes are different and thoroughly presented; the method of dispensing each is even specified. All in all, a very useful reference for the homebrewer.
10 of 10 people found the following review helpful
A Well-done book on the Topic
5 Feb 2007
Format:Paperback
Terry Foster's "Pale Ale" is to be commended for it's excellent treatment of this historical style of beer, and it can be recommended both to the style's homebrewers and enthusiasts.
Foster writes about the history of pale ale with verve. This section shines among all the others. I know of no source that is more informative nor more engrossing on the subject of the history of this beer, or even english beer in general (though I have not read any other books in this series.) Foster not only explains the evolution of pale ale in isolation, but also its relationship with other beers that have been its commercial rivals through out history.
Foster is a clear advocate of the British Campaign for Real Ale (CAMRA) and shows his CAMRA biases. But this bias never taints a candid discussion of Pale Ale as discovered both in England and the U.S. Indeed, as an American with no experience with Real Ale, I quite enjoyed his discussion of Real Ale: while reading, I more than once considered how to brew and (especially) to serve a bitter in the "real" way--a subject which he discusses in some detail. In addition, Foster is an open advocate of innovation--never does he scold the brewer who wants to innovate on this classic style, though he does warn against calling serious deviations "Pale Ales", something he considers both harmful and misleading.
Homebrewers with a great deal of experience with pale ales will not find themselves learning a great deal that's new about pale ale brewing. The book is not intended for those with no experience brewing: if you are trying to learn to brew for the first time, get Charlie Papzian's "Complete Joy of Homebrewing" or John J. Palmer's "How to Brew". In general, I found the chapter on Brewing Pale Ales to be pretty standard. This book won't tell you anything about making a pale ale if you've already absorbed Ray Daniel's "Designing Great Beer." On the other hand, those with a few but not many homebrews to their credit and with a zeal for developing their own recipes will likely find themselves inspired with new ideas after reading this book. (However, I would really recommend Designing Great Beer first.)
The book contains recipes, one for each sub-style in the pale ale family, but the book emphasizes recipe creation over delivering recipes. None of the recipes are purported "clones." All the recipes have both extract and all-grain versions. I haven't tried the recipes but all look as though they will produce good pale ales. However, the recipes section of the book is short, a fact for which this reviewer was grateful, but those seeking a tomb of recipes should look elsewhere.
This is a very well done book on beer. Regarding the history of pale ale and it's serving, it surpasses all other works I know. On the other topics it covers, it rivals the competition as far as pale ale is concerned. Why not five stars? Well, I feel that the section on brewing pale ale could have been considerably more probing. That chapter didn't go beyond Daniel's Designing Great Beers and I felt as though that should have been a possibility, indeed a reality, in a book dedicated to Pale Ale.
Foster writes about the history of pale ale with verve. This section shines among all the others. I know of no source that is more informative nor more engrossing on the subject of the history of this beer, or even english beer in general (though I have not read any other books in this series.) Foster not only explains the evolution of pale ale in isolation, but also its relationship with other beers that have been its commercial rivals through out history.
Foster is a clear advocate of the British Campaign for Real Ale (CAMRA) and shows his CAMRA biases. But this bias never taints a candid discussion of Pale Ale as discovered both in England and the U.S. Indeed, as an American with no experience with Real Ale, I quite enjoyed his discussion of Real Ale: while reading, I more than once considered how to brew and (especially) to serve a bitter in the "real" way--a subject which he discusses in some detail. In addition, Foster is an open advocate of innovation--never does he scold the brewer who wants to innovate on this classic style, though he does warn against calling serious deviations "Pale Ales", something he considers both harmful and misleading.
Homebrewers with a great deal of experience with pale ales will not find themselves learning a great deal that's new about pale ale brewing. The book is not intended for those with no experience brewing: if you are trying to learn to brew for the first time, get Charlie Papzian's "Complete Joy of Homebrewing" or John J. Palmer's "How to Brew". In general, I found the chapter on Brewing Pale Ales to be pretty standard. This book won't tell you anything about making a pale ale if you've already absorbed Ray Daniel's "Designing Great Beer." On the other hand, those with a few but not many homebrews to their credit and with a zeal for developing their own recipes will likely find themselves inspired with new ideas after reading this book. (However, I would really recommend Designing Great Beer first.)
The book contains recipes, one for each sub-style in the pale ale family, but the book emphasizes recipe creation over delivering recipes. None of the recipes are purported "clones." All the recipes have both extract and all-grain versions. I haven't tried the recipes but all look as though they will produce good pale ales. However, the recipes section of the book is short, a fact for which this reviewer was grateful, but those seeking a tomb of recipes should look elsewhere.
This is a very well done book on beer. Regarding the history of pale ale and it's serving, it surpasses all other works I know. On the other topics it covers, it rivals the competition as far as pale ale is concerned. Why not five stars? Well, I feel that the section on brewing pale ale could have been considerably more probing. That chapter didn't go beyond Daniel's Designing Great Beers and I felt as though that should have been a possibility, indeed a reality, in a book dedicated to Pale Ale.
5 of 5 people found the following review helpful
A must have for technical minded brewer's
5 April 2004
Format:Paperback
You will be getting good information on Hops, both varieties and flavor characteristics, and malts, their flavor and color contributions. Terry Foster does an excellent job of explaining the science behind ale brewing which is applicable to most styles of brewing.
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