10 of 13 people found the following review helpful
Ok - Not Great,
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This review is from: Brew Your Own British Real Ale (Camra) (Paperback)
I've changed this from a 2 star (poor) to a 3 star (satisfactory)
This book is ok...not great...(just)!!!!!
There are worse books out there (but there are a lot of much better ones too)!!
A lot of the award (?) winning recipes use sugars in the grist, and don't even think of reading about any American, New Zealand or Australian Hop (surley with the authors experience he could comment on the differences of using Non Traditional hops...like what if Fuggles, Goldings or Target are not available....is he saying you cannot brew a British Ale without them...if not why not and what is the difference....thats what we want to know)
Don't look for anything out of the ordinary (and definetley not modern or new)...and the recipes do not indicate what yeast to use (ie: what yeast do you use for the Ringwood Old Thumper on page 177 or what yeast for Timothy Taylor Landlord on page 183 (dried or liquid...or doesn't it really matter?????...I guess there is no difference between using either!!!!!...or do you just use WLP 023 for everything as indicated on page 29). Has the author in all his experienced noticed any great difference at fermenting at 16 degrees verses 23 degrees...what is the lowest/highest temp he has brewed these recipes at....what has been the difference in taste/quality (if any)....does the temperature effect esters/aromas....when do we need to make a yeast starter (what are his views)
If you want to craft beers I think there are better and more modern books out there (John palmer or Jamil Zainaseff), but I did find the first section of the book good for a general overview (but then again, not nearly as good as John Palmers HTB).
Satisfactory but not great....it's on my bookshelf gathering dust (only because there are better books out there)
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Showing 1-5 of 5 posts in this discussion
Initial post: 17 Sep 2012 20:21:14 BDT
Sean P. Lawrence says:
The book is an excellent revision to the classic Dave Line book, which I had used with great success for many years. The point is NOT to create a beer along the lines of what CAMRA thinks, but to reproduce the flavours of classic British beers (as the title suggests). The recipes have been carefully crafted in order to achieve this. Therefore, the type of malt and hops are important. By the way, the yeast is not necessarily an important component to the flavour - if you want Timothy Taylor Landlord, for example, it is the Golden Promise malt that provides the aroma and flavour, not the type of yeast you use (the water is extremely important too, but it is difficult to reproduce that - use appropriate salts to help). This is a fine book and should be recognised as such, not criticised in the way you have done.
In reply to an earlier post on 3 Oct 2012 20:06:25 BDT
Hugh Jorgen says:
You are entitled to your view I am entitled to mine, I will review as I wish
Posted on 4 Mar 2013 16:49:40 GMT
Last edited by the author on 4 Mar 2013 22:51:06 GMT
S Ward says:
I can't really disagree with any of your comments. It felt like a cop-out to have to put white sugar into the grist and does leave you assuming some information.
With that said, I think that 2/5 is a bit harsh, it may not be "great", but it is one of the better references about at the moment.
Thanks for the reference to Jamil's book, I've not got it and will be looking that one up :-)
In reply to an earlier post on 27 Mar 2013 13:01:12 GMT
Hugh Jorgen says:
Yes, you're probably right....I've changed it to a 3 star. Another good book is How to Brew Like Monk, etc....I wasn't really into Belgium Beers until I read this (and out of all the styles the Belgium beers are probably the ones tailor made for bottle conditioning).
In reply to an earlier post on 29 Mar 2013 18:32:09 GMT
S Ward says:
Thanks for the recommendation, it looks right up my street.
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