The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters

The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters

Drink up and give recognition to your preferred pastime—create fermenting lager, juices, and meads—nearby the legends, pioneers, and rising stars of the brew world!

In The Brewer's Apprentice, you get exceptional in the background access to the art blending world, alongside instructional exercises on everything from acing the ideal pour to planning a world-class IPA. This outlined handbook accompanies you through the means of the fermenting procedure and offers a one of a kind educational program that supports and improves your insight into preparing fundamentals. 

Inside, you'll find: 

- 18 world-class brewers, including Vinnie Cilurzo (Russian River), Sam Calagione (Dogfish Head) and Ken Grossman (Sierra Nevada) as they share their mastery in striking, drawing in interviews 

- Advice on sourcing the best bounces, grain, wheat, and that's only the tip of the iceberg; ranch to-table and regular fermenting 

- Strategies for setting up your homebrewing workshop to ace blending science 101 

- Methods for tinkering with nontraditional fixings and outrageous blends 

- Techniques for preparing mead, acrid lagers, and juice

About the Author
Greg Koch is co-founder and CEO of Stone Brewing Co. (www.stonebrew.com) in Escondido, California. Since Greg started the company with his partner, Steve Wagner, in 1996, Stone has become one of the fastest-growing and highest-rated breweries in the world. Brewing 115,000 barrels in 2010, Stone is the fourteenth-largest craft brewery in the United States, and the largest American-owned brewery in the southwestern United States, a position it achieved without advertising, discounting, or giving away freebies. Greg passionately believes that environmental and social sustainability goes hand-in-hand with brewing mind-blowing beer, and he frequently speaks on topics ranging from craft beer to business to food to marketing, bringing a bold, entertaining, and often humorous approach to public speaking engagements.Matt Allyn is a freelance writer living, drinking, and brewing in Allentown, Pennsylvania. He?s a certified, card-carrying beer judge, and has been homebrewing award-winning beers for six years. His writing has been published in Men?s Health, Draft, Zymurgy, Runner?s World, and Bicycling. And while he doesn?t have a favorite beer, he prefers whatever is fresh, seasonal, and in his hand. Visit his website at www.mattallyn.com.Matt Allyn is a freelance writer living, drinking, and brewing in Allentown, Pennsylvania. He’s a certified, card-carrying beer judge, and has been homebrewing award-winning beers for six years. His writing has been published in Men’s Health, Draft, Zymurgy, Runner’s World, and Bicycling. And while he doesn’t have a favorite beer, he prefers whatever is fresh, seasonal, and in his hand. Visit his website at www.mattallyn.com. 

I've been an avid homebrewer since 2007 and I've read a slew of books on a wide array of different subjects. That said, this is one of the easiest books to digest. Koch covers different beer types, pH, water chemistry, and other topics that delve a bit deeper into the process and the chemical makeup of beer. Where the book makes its money is the fact that with each "technical" section, they are followed up with interviews with different brewers that employ these methods or further elaborate on the topic through anecdotal tales. Aside from the content, the photos and typeface really stand out and make the book very visually appealling. Highly recommened for the casual or veteran homebrewer.-A. Smith

Very well structured, highly recommend. Each chapter is a new topic/concept, which is then paired with a real-world example/interview. Talking about the mash? Here's a description of the mash process, followed by an interview with a brewmaster about their mash process. Talking about sours/lambics? Here's a bit of history regarding sours/lambics, followed by an interview with a brewery that brews sours/lambics.
-Isunktheship 

Excellent book for the mid-level to advanced home brewer. The book assumes you understand basic brewing principles and techniques, so it might not be a good choice for the beginner. Lots of unique insight from some of the industries top brewers discussing particualr styles, and ingredients. Information you just don't get from a single author how to brew book. Definately got some ideas on how to modify and improve some of my recipes.-David 

Download Ebook The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters | 107 Mb | Pages 193 | True PDF | 2011

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