The Brewer's Apprentice
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Review
"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"
Product Description
Brewing 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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7 reviews
7 of 7 people found the following review helpful
Surprisingly Informative, and a Joy to Read!
13 Jan 2012
Format:Paperback
I picked up this book not really knowing what to expect. From the description, it wasn't totally clear to me if this is a book for homebrewers, people trying to work in the industry, or general beer lovers. In fact, my local library stocks this book under "careers." This is definitely a great book for homebrewers and beer enthusiasts alike, but for those looking to learn more about industry careers, I'd look elsewhere.
The book alternates between chapters on brewing ingredients, equipment, and techniques with chapters that dive deeper into those subjects from some of the most respected brewers in the industry. It's like reading the "Tips from the Pros" section of BYO, told from the experts you'd most want to hear from on a subject: Bill Covaleski (Victory) on lagering, Vinnie Cilurzo (Russian River) on hops, Sam Calagione (DFH) on brewing with fruit, and, best of all, Jean Van Roy (Cantillon) on lambics/sours. Plus several others. Although the brewing instruction chapters are good (I think a brewer of any level could learn something from them), these "expert" chapters are where this book really shines. Told in an interview style, it feels like you are having a conversation with these experts (in some cases legends) of brewing.
Finally, the photography in the book is top notch. Some of the best I've seen in a brewing book. This book would do well on a coffee table as in your brewing library.
The book alternates between chapters on brewing ingredients, equipment, and techniques with chapters that dive deeper into those subjects from some of the most respected brewers in the industry. It's like reading the "Tips from the Pros" section of BYO, told from the experts you'd most want to hear from on a subject: Bill Covaleski (Victory) on lagering, Vinnie Cilurzo (Russian River) on hops, Sam Calagione (DFH) on brewing with fruit, and, best of all, Jean Van Roy (Cantillon) on lambics/sours. Plus several others. Although the brewing instruction chapters are good (I think a brewer of any level could learn something from them), these "expert" chapters are where this book really shines. Told in an interview style, it feels like you are having a conversation with these experts (in some cases legends) of brewing.
Finally, the photography in the book is top notch. Some of the best I've seen in a brewing book. This book would do well on a coffee table as in your brewing library.
4 of 4 people found the following review helpful
Kindle Edition on iPad badly formatted, buy the print edition.
16 Jan 2012
Format:Paperback|Amazon Verified Purchase
As someone new to homebrewing, I found this book really interesting and full of useful information. While I enjoyed the information the book contained, the kindle edition was difficult to read. Formatting to the kindle edition, when viewed on an iPad is horrible. There are charts where text from one area runs into text in the next area making it almost impossible to decipher. Photos appear by themselves on one page with the caption alone on the next page. An otherwise beautifully laid out book was not translated to the digital edition. I returned the digital edition and bought the hard copy.
2 of 2 people found the following review helpful
Good content... badly formatted for kindle
20 Feb 2012
Format:Kindle Edition|Amazon Verified Purchase
This was the first book that I downloaded for my Kindle that I received as a gift. While I generally like the content, the transition to kindle format leaves a lot to be desired. Specifically the charts are an absolute mess to look at, and this book has its fair share of them. Without these issues, I would have given this book 4 stars.
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