I don't know quite how to describe this book, and (frankly) that's a good thing. It isn't a book for homebrewing beginners, but it definitely featuresI don't know quite how to describe this book, and (frankly) that's a good thing. It isn't a book for homebrewing beginners, but it definitely features a "beginner mindset" in that it questions "but why?" on every bit of conventional wisdom out there. Not because they're contrarians (though maybe they kind of are?) and not because they think the conventional wisdom is wrong (though sometimes it is) but because they're seeking to help you find the simplest way to brew the beer you love while having fun with it.
And this is very much the attitude that I'm here for. As someone trying to come back to homebrewing after a couple-years-long hiatus, it's refreshing to read something like this where they're basically saying: "Look, turn the volume down on your anxiety about this! Brew a three-gallon batch! Do it as BIAB on your stove top! Pitch dry yeast! Just have some fun!"
So who is this for? It's not for the beginner, though I guess I would say that beginners are welcome, too. Who I *really* think it's for:
(1) homebrewers who have "lapsed" for a couple years and want to get back into it but are feeling overwhelmed
(2) homebrewers that are still "new-ish" and have been at it for a bit and are stepping up their game but either (a) find that part intimidating or else (b) have found that their brew quality got WORSE somehow
(3) homebrewers that are maybe a little full of themselves (YOU KNOW WHO YOU ARE)
A couple quick thoughts while this is still fresh in my mind after my first reading:
1. I had intended to read anyway, but this was recommended readingA couple quick thoughts while this is still fresh in my mind after my first reading:
1. I had intended to read anyway, but this was recommended reading from the BJCP as an important source in preparing for the written exam and/or improving my score on the tasting exam.
2. I did NOT make any notes/annotations/marginalia on this read-through, but I think I will on my next read.
3. CONTROVERSIAL OPINION: But given that the BJCP appears to recommend this, it's my belief that there should be some kind of disclaimer or "yeah but" that comes with it. The book was published in 1996 and while the majority of it holds up well, I also think there are some statements (particularly w/r/t/ dry yeast) where the state of the art has changed over the past 26 years....more
Substantially more technical than I was expecting. I knew it would go into the style deeply, but then it got deep into the chemistry of melanoidin proSubstantially more technical than I was expecting. I knew it would go into the style deeply, but then it got deep into the chemistry of melanoidin production, their effects on oxidation, and a whole lot more on HOW these beers get made. Focuses on commercial scale technique, but enough of it translates to 5 gal. batches just fine....more
Equal parts history and technical, the book goes through all the things an IPA is (and a few things it isn’t). Steele’s treatment of the subject is clEqual parts history and technical, the book goes through all the things an IPA is (and a few things it isn’t). Steele’s treatment of the subject is clearly reverent, but not without a certain practical stance (as should be the case from anyone whose livelihood depends on making and selling beer). I appreciate that he acknowledges so many myths about the style, but appreciate more that he did the legwork to bust those myths.
And really: who better to tell the story of the IPA than Mitch Steele?...more
If you've never made mead before, this will get you into your first batch (and beyond!) with confidence. If you (like me) muddled through your first cIf you've never made mead before, this will get you into your first batch (and beyond!) with confidence. If you (like me) muddled through your first couple of batches with... marginal success, this will help get you over the hump from good to great mead.
Schramm demystifies the art of mead-making while still acknowledging that a lot of magic happens down in there with the yeast and the molecules of sugar.
Best of all, he has some great go-to reference material for questions like how much fruit to add, or which varietal of grape for what specific character in your pyment....more
Lucy Burningham's tale of her journey to become a Certified Cicerone is as engaging and relatable a story as any out there in the beer-reading world. Lucy Burningham's tale of her journey to become a Certified Cicerone is as engaging and relatable a story as any out there in the beer-reading world. Her prose is conversational, detailed, and evocative. She's a great storyteller, and uses that skill well to tell not only about beer, but about the feelings and thoughts that lead us to quests like these, and the work we put in to achieve those goals.
(A little extra context here: I read this while I was about two-thirds of the way through my own beer quest -- to become a certified BJCP judge. So yeah... this story was super-relevant for my interests.)
FOOTNOTE: Her editor missed a couple of spots where a word was missing or transposed. No biggie -- you can still decipher the sentences just... something I noticed.
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2024 UPDATE: Having now gone through my own journey on the road to Cicerone, I'm not ashamed to admit that I cried a little bit at the end when she got her results and couldn't believe that she'd passed. It's A LOT of material to learn (beyond what I needed to learn for BJCP's Certified or even National exams) and the exam itself is a crucible....more
In a nutshell: a great history of the bière de garden and saison styles, and lots of interesting information about both historical and modern brewing In a nutshell: a great history of the bière de garden and saison styles, and lots of interesting information about both historical and modern brewing ingredients and techniques, and I feel pretty confident saying that it may have changed the way I think about brewing....more
I read several (mostly early) parts of it, and skimmed much of the rest. There's a lot of very good material in here, particularly about the broad styI read several (mostly early) parts of it, and skimmed much of the rest. There's a lot of very good material in here, particularly about the broad styles of beer, the history of beer-making in different regions (especially in Europe), and profiles of different breweries. The edition I'd read (borrowed from the library) was older (1993) and I suspect that I'll seek out a newer edition at some point and give it another go....more
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