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The Complete Handbook of Home Brewingby Dave Miller
Synopses & Reviews
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.
There are three essential ingredients for successful homebrewing: patience, motivation, and this book. Includes 55 recipes for classic ales and lagers as well as equipment, materials, and procedures information.
Includes 55 recipes for classic ales and lagers as well as equipment, materials, and procedures information. 103,000 copies in print.
About the Author
Author and brewing expert Dave Miller has been a Brewmaster at the St. Louis Brewing Company and at the Blackstone Restaurant and Brewery in Nashville, Tennessee. Beside writing Storey's Brewing the World's Great Beers, The Complete Handbook of Home Brewing and Dave Miller's Homebrewing Guide, he has also written Home Brewing for Americans and Continental Pilsener. His articles have appeared in Zymurgy magazine and he has worked on the annual book, Beer and Brewing, which showcases the transcripts of talks from the National Homebrew Conference. Dave is also a Certified Beer Judge, a troubleshooting columnist for Brewing Techniques, and a frequent speaker at homebrewing conferences. He has won the Home Brewer of the Year award at the National Homebrew Competition. Married and the father of five children, Dave is a graduate of the Siebel Institute of Brewing Technology and resides in Tennessee.
Table of Contents
Acknowledgments and Dedication
2. The Brewer's Art
3. Getting Started in Home Brewing
4. Brewing Equipment
6. Introduction to Brewing Materials
7. Pale Malts
8. Special Malts
9. Malt Extracts
10. Adjuncts and Sugars
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
22. Boiling the Wort
23. Cooling and Assessing the Wort
25. Bottling, Casking, and Maturation
26. Serving and Tasting
27. Finding Faults
28. Haze Wars
29. Introduction to Recipes
30. Lager Beers
Appendix A — Bibliography
Appendix B — Equivalent Weights and Measures
Appendix C — Glossary
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