Drink up and pay homage to your favorite hobby—craft brewing beer, ciders, and meads—alongside the legends, innovators, and rising stars of the beer world!
In The Brewer’s Apprentice, you get incomparable behind-the-scenes access to the craft brewing world, along with tutorials on everything from mastering the perfect pour to designing a world-class IPA. This illustrated handbook escorts you through the steps of the brewing process and offers a unique curriculum that supports and enhances your knowledge of brewing basics.
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 expertise in vivid, engaging interviews
- Advice on sourcing the best hops, barley, wheat, and more; farm-to-table and seasonal brewing
- Strategies for setting up your homebrewing workshop to master brewing chemistry 101
- Methods for tinkering with nontraditional ingredients and extreme brews
- Techniques for brewing mead, sour ales, and cider
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.
1: Mashing and Lautering: Eric Harper, Summit Brewing co., U.S.
2: Bittering Hops: Vinnie Cilurzo, Russian River Brewing co., U.S.
3: Aroma Hops: Nick Floyd, Three Floyds Brewing Co., U.S.
4: Lager Brewing: Bill Covaleski, Victory Brewing Co., U.S.
5: Water Chemistry: Mitch Steele, Stone Brewing co., U.S.
6: Brewing Like a Belgian: Tomme Arthur, The Lost Abbey, U.S.
7: Wheat Beer: Hans-Peter Drexler, Weissbierbrauerei G. Schneider & Sohn, Germany
8: English Ales: John Keeling, Fuller, Smith & Turner, England
9: Lambic Brewing: Jean Van Roy, Brasserie Cantillon, Belgium
10: Brewing with Fruit and More: Sam Calagione, Dogfish Head Craft Brewery, U.S.
11: Brewing Big Beer: James Watt, BrewDog Ltd., Scotland
12: Barrel Aging: Scott Vaccaro, Captain Lawrence Brewing Co., U.S.
13: Organic Brewing: Ted Vivatson, Eel River Brewing Company, U.S.
14: Tasting and Evaluating Beer: Ray Daniels, Cicerone Certification Program, U.S.
15: Making Beautiful Beer: Ken Grossman, Sierra Nevada Brewing Co., U.S.
16: Mead: Bob Liptrot, Tugwell Creek Meadery, Canada
17: Hard Cider: James Kohn, Wandering Aengus Ciderworks, U.S.
18: Traditional Cider: Jérôme Dupont, Domaine Familial Louis Dupont, France
About the Authors
"Koch (coauthor, The Craft of Stone Brewing Co.), cofounder and CEO of Stone Brewing Company, and freelance writer and beer judge Allyn have put together an in-the-trenches-with-greatness empirical guide to beer brewing. After laying the groundwork with extremely concise nuts and bolts (with charts, print and online references, a glossary, and ingredient profiles), the authors turn to guidance, as each element of the process or varietal character trait is broken down by experts and notables. Maestros from Summit, Russian River, Schneider & Sohn, Dogfish Head, BrewDog, Fuller, Captain Lawrence, and Tugwell spill on mash and lautering, bittering hops, ales, Belgian style, lambic, brewing with fruit, barrel aging, ciders, meads, and evaluating beer. Verdict: Just as a choice session brew is guided by mood, circumstance, and season, this book is designed to be browsed as your taste dictates—not necessarily read straight through. That said, it is not to be dismissed as casual—there is heady methodology, insight, a troubleshooting guide, and evidenced trial and outcome here. For those who see beer as a means, not an end. In the best possible sense, you will need a drink to get through this." —Library Journal Xpress Review