Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
- ISBN13: 9780937381502
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
Product Description
Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.Amazon.com Review
Part 1 of Designing Great Beers is a complete book in itself, focused solely on home-brewing ingredients and techniques (including three superb chapters on hops alone). Ray Daniels proves himself the “techie” type, infusing his introductory chapters with as much brewing math as brewing lore. Yet, Daniels never hops off the deep end of beer geekdom. Instead, he complements this emphasis on data with the creative use of graphics; where one could get bogged down in the stats, there is usually a clear visual depiction to instantly summarize their meaning.
This focus on facts continues into part 2 of Daniels’s guide, where it backs an admirably pragmatic take on beer styles and their importance in home-brewing. Daniels devotes a chapter to each of 14 major style categories, detailing historical origins and modern brewing techniques. He lays a contemporary groundwork by compiling and analyzing the recipes of the National Homebrew Competition’s most successful beers. The assumption is that beers deemed representative of particular beer styles in modern competitions serve as ideal models for recipe creation. Among the information provided for each style is a chart showing the percentage of brewers using each type of grain and in what proportions the grains were added. Similar data are supplied for hop varieties, yeast strains, and water treatment. This reverse engineering of award-winning beers naturally benefits experienced brewers seeking to wow judges at the next competition. Yet, even brewers taking their first shy steps into creating their own recipes have much to gain from this kind of practical analysis. Daniels provides the basic tools a brewer of any level can use to formulate recipes with confidence and creativity. –Todd Gehman
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
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Comments
The typical analysis of each style is presented in a three entry table which makes impossible to formulate a basic style recipe from the table (grain type, proportion and incidence over a number of recipes).
Is hard to figure out a basic recipe from the style discussion and tables. Therefore,the author added half page at the end of each chapter telling you how to brew each particular style.
Rating: 1 / 5
The volume answers the questions- where do you buy great beer and
what are the best beers? It is formulated for beer tasters and
enthusiasts everywhere. Restaurant owners, bar owners,
professional cooks and fine chefs will appreciate the presentation. It is easy to read and reasonably priced.
The information content is not easy to obtain so that the book
has a considerable value for the general public.
The authors describe the important characteristics of beer;
namely, appearance, aroma, taste and overall holistic impression.
Beer is best stored from 45 degrees to 60 degrees. There are
a variety of brews; such as calcium sulfate , magnesium
sulfate and calcium carbonate . Popular contents are yeast, gelatin,Irish Moss and the beer head. The book lists some popular acquisition shops and styles.
Rating: 5 / 5
It is a very technical book with lots of graphs and charts. If I ever have any technical homebrew questions, I will pull out this book. I might need to go back to college and get a masters degree to understand it, but I do now own it. Until I need it, it will just collect dust as part of my homebrew book collection.
Rating: 2 / 5
I was disappointed with this book. The “statistics” on second round NHC recipes – which take up much of this book – are of dubious relevance. Knowing that 51% of recipes used Hallertau hops, 40% used Saaz 5% used some Cascade, and 10% used a bit of Munich Malt and the odd one used some wheat, or 30% used Bohemian lager yeast but one used some obscure lager yeast at ale temperatures with no lagering but still fluked a great pils doesn’t help me to “design a great beer”! There was some useful stuff in amongst the distracting numbers, so drop the pages and pages of meaningless tables in the next edition please.
Rating: 2 / 5
Admittedly, I’ve not finished reading this yet. The book is broken out into two sections: The first gives a rather thorough and dense description of each ingredient and its effect on the final product: beer. The second is a recipe section of sorts, that outlines many popular beer styles and how to make a representative of the style.
I got into homebrewing to be creative, and make some “great beers”. Then I found out about all of these… numbers. If you’re looking for a book to read in bed, the first half will certainly assist in slumber. All of these… formulas, numbers, and science. It’s dizzying, and I want to skip it altogether, but I’m sure there’s great information in here.
I bought this book to find out what hops go well together, what hops to use in each style, and other fill-in-the-blanks kind of information that new homebrewers don’t quite have their head around. I’ve skimmed the second section, which looks more to what I’m looking for.
Rating: 3 / 5
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