The Complete Handbook of Home Brewing

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Overview


Tastes in beer have changed as Americans have come to know and love the robust flavors of international beers. And connoisseurs agree that quality beers can be brewed right at home -- a hobby that can quickly become a passion. With The Complete Handbook of Home Brewing the beginner or veteran can learn to brew a range of fine lager beers and ales -- from the Trappist ales of Belgium and the stouts and porters of Ireland and Great Britain, to the pilsners that are the ...
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Overview


Tastes in beer have changed as Americans have come to know and love the robust flavors of international beers. And connoisseurs agree that quality beers can be brewed right at home -- a hobby that can quickly become a passion. With The Complete Handbook of Home Brewing the beginner or veteran can learn to brew a range of fine lager beers and ales -- from the Trappist ales of Belgium and the stouts and porters of Ireland and Great Britain, to the pilsners that are the predecessors of American beers.

The author's clear and lively presentation makes this complex, technical subject fascinating. In his words: "Brewing is complicated in its details but simple in practice, and there is no magic involved. Ordinary people were doing it for centuries before it became the province of specialists, and now, thanks to modern science, we can turn out better, more consistently flavorful beers than our ancestors would have thought possible."

This book is a practical guide to brewing good beer at home and gives you a full understanding of the brewing process. Equipment, materials, and the procedures to follow for successful home brewing are full described. The book concludes with a section that shows how to make beers to suit your own taste, including fifty-five of the author's tested recipes for classic ales and lagers.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
As Millerwho has practiced home brewing for more than a decadenotes, ``With patience, determination, and solid information, anyone can make a great variety of excellent beers at home.'' His guide discusses how to begin brewing, and what equipment is required; brewing ingredients; and the brewing process, emphasizing bacteria control to avoid ``haze'' in the bottle. Recipes in brewmaster's shorthand for a variety of lagers, bocks and ales are also provided, but would be cumbersome for the inexperienced to follow, since the master recipe appears in an earlier chapter. If all of this sounds complicated, it is. But, as the author assures us, his goal is ``to give a full picture.'' Never forgetting the reader's likely frustration, at times, with such a technical process, Miller offers a helpful glossary and bibliography and frequent encouragement: ``Remember that brewing is one of mankind's oldest crafts. If the Sumerians could manage it, you can too.'' Illustrations not seen by PW. Better Homes and Gardens Cook Book Club alternate. (Nov.)
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Product Details

  • ISBN-13: 9780882665221
  • Publisher: Storey Books
  • Publication date: 1/11/1988
  • Pages: 248
  • Product dimensions: 6.30 (w) x 9.33 (h) x 0.90 (d)

Meet the Author

Dave Miller is the author of Brew Like a Pro and Dave Miller’s Homebrewing Guide, published by Storey in 1995. He was a brewer at Blackstone in Nashville from 1994 to 2008. During his tenure there, Blackstone’s beer won 14 Great American Beer Festival and World Beer Cup medals. In his retirement, he has returned to the world of homebrewing. He was awarded a Lifetime Achievement Award from the American Homebrewers Association.

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Table of Contents


Acknowledgments and Dedication

1. Introduction

2. The Brewer's Art

3. Getting Started in Home Brewing

4. Brewing Equipment

5. Cleaning

6. Introduction to Brewing Materials

7. Pale Malts

8. Special Malts

9. Malt Extracts

10. Adjuncts and Sugars

11. Water

12. Hops

13. Yeast

14. Brewing Aids

15. Improving Your Extract Beers

16. Small-Scale Mashing

17. Brewing All-Grain Beers

18. Crushing the Malt

19. The Mash-in, Acid Rest, and Protein Rest

20. Starch Conversion and Mash-out

21. Sparging

22. Boiling the Wort

23. Cooling and Assessing the Wort

24. Fermentation

25. Bottling, Casking, and Maturation

26. Serving and Tasting

27. Finding Faults

28. Haze Wars

29. Introduction to Recipes

30. Lager Beers

31. Ales

Appendix A -- Bibliography

Appendix B -- Equivalent Weights and Measures

Appendix C -- Glossary

IndeX

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 1, 2002

    not so easy

    Uneasy reading. Probably a boring speaker. Maybe for the advanced, but not for me.

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