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Smoked Beers: History, Brewing Techniques, Recipes (Classic Beer Style) Paperback – 18 Apr 2001

5.0 out of 5 stars 1 customer review

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Product details

  • Paperback: 200 pages
  • Publisher: Brewers Publications (18 April 2001)
  • Language: English
  • ISBN-10: 0937381764
  • ISBN-13: 978-0937381762
  • Product Dimensions: 14.9 x 1.6 x 19.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 903,903 in Books (See Top 100 in Books)

Product Description

About the Author

Larson is the founder of Alaskan Brewing Company, Inc. His beers have garnered more than thiry gold and silver medals.

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Top Customer Reviews

Format: Paperback Verified Purchase
This book is brilliant, It covers everything you need to know about smoked beer. The book covers the history of malting techniques, the chemistry of smoke and descriptions of the classic smoked beer brewerys and beers. It is brilliantly written, I love it.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x8d643900) out of 5 stars 8 reviews
15 of 15 people found the following review helpful
HASH(0x8d32f36c) out of 5 stars Smokey The Beer 19 Nov. 2001
By J. Sparrow - Published on Amazon.com
Format: Paperback
Unlike most of the books of the "Classic Beer Styles" series, Daniels and Larson don't go into the details of how to brew beer. This is fortunate because there are a myriad of other books that cover that topic and the actual brewing process isn't different from most beers. Instead, they cover in depth what imparts these flavors into beer - the malt. They also detail a history of smoke in beers and introduce an intriguing concept; many beers at one time tasted of smoke because of methods used to dry the malt. Today it is definitely a specialty but from Alaska to Germany to Japan, I was surprised to find out how many different types of smoked beers are produced. I was also surprised to find out how relatively simple it is to do it for yourself.
Like in his previous works, Daniels consistently cites sources so you know you are reading fact, not fiction. Larsen's experiences both at his brewery and while traveling demonstrate his passion for his subject. This has translated into a book the truly captures all aspects of smoked beers in a very entertaining package. Read this book and if you don't feel inclined to begin smoking your own malt you'll at least want to jump on a plane to Bamberg, Germany and try some genuine smoked beers for yourself.
4 of 4 people found the following review helpful
By Frank Moskos - Published on Amazon.com
Format: Paperback
Cool book. Perhaps all beers were at one time smoked, and technology evolved to allow for a clean malt flavor, sans smoke, several hundred years ago. but, some smoke is still around, and new beers pop up. I was interested after having a smoked dunkelweisen at the Epcot food and wine festival in 2011, and after reading this I am excited to brew my own. the authors do an indepth review of the history, chemistry, making your own, and even a good variety of recipes. Out of all of the brewing books, this one is unique, as it deals with a character added to the malt, and not necessarily the malt type or yeast. Definitely a good read, and should serve as a standard for which the other brewing books should try and live up to.
13 of 17 people found the following review helpful
HASH(0x8d57acf0) out of 5 stars Smoke Supreme! 17 Mar. 2001
By Ray Daniels - Published on Amazon.com
Format: Paperback
I've always enjoyed smoke-flavored beers, but during the writing of this book I found that the range of flavors and smoke-intensities was even broader than I had imagined. In the modern home of smoked beers -- Bamberg, Germany -- we found pilseners and weizens with a hint of smoke along with marzens and bocks with enough smoke to cure a sausage! In addition to detailing the many smoked specialty beers of Germany, we also cover the vast range of smoked beers now made in America.
Whatever your taste for smoke, we've written this book so that you can make a beer that perfectly satisfies your mood. Along the way, we review subjects like the history of smoke in beer and the chemistry of fire and smoke. In the end though, it comes down to practical realities: simple smoking methods for malt and recipes for all levels of brewers who want to make great smoked beers -- from either home- or commercially-smoked malts.
Whether you are a casual brewer with a taste for smoke or just a casual beer traveler looking for new flavors to explore, "Smoked Beers" will add new entries to your beer diary.
2 of 2 people found the following review helpful
HASH(0x8d32f648) out of 5 stars Making smoked beers a informed pleasure 14 Mar. 2014
By Philsner - Published on Amazon.com
Format: Paperback Verified Purchase
Human, interesting and very useful for making good-great smoked beers. Great recipes- all grain and extract. Not only historical in its approach also very up to date.
HASH(0x8d32f5e8) out of 5 stars Three Stars 24 May 2016
By Christopher - Published on Amazon.com
Format: Paperback Verified Purchase
Spelling mistakes and too many in text references to other sources.
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