As the craft beer craze continues to sweep the nation, more and more people are deciding to try their hand at creating their own perfect brew. In Craft Beer for the Homebrewer, beer writer and certified cicerone (think sommelier for beer) Michael Agnew merges the passions of consumption and creation into one definitive guidebook, designed for the craft beer lover who also happens to be a homebrew enthusiast. Agnew presents dozens of recipes adapted by craft brewmasters for the homebrewer to make in his or her own kitchen, basement, garage, or patio. Based on the actual production beers of featured microbreweries, these recipes cover the entire range of beer styles--ambers and pales, IPAs, stouts and porters, Irish and Scottish ales, Belgians, and wheats--representing craft breweries from across the United States. Each recipe is accompanied by full-color photography, an ingredient list, instructions for both the mash and extract brewer, and historical and anecdotal notes about the brewery that provided it. Agnew prefaces the book with an introduction to the craft beer industry, briefly discussing the major ingredients and required equipment that homebrewers will encounter inside. With its meticulous selection of delicious beer varieties, Craft Beer for the Homebrewer offers a beautifully designed collection of microbrews for the homebrewer on the cutting edge of the craft beer scene.
Michael Agnew (Minneapolis, MN) is Minnesota's first cicerone certified by the Cicerone Certification Program, a standard for identifying those with significant knowledge and professional skills in beer sales and service, and a national beer judge with the Beer Judge Certification Program. In addition, Michael is an award-winning brewer and writes a monthly column on beer for the Minneapolis Star Tribune.
Denny Conn brewed his first batch of homebrew in 1998 and since then has brewed over 500 more. He is a BJCP national-ranked beer judge and has been a member of the governing committee of the American Homebrewers Association for nine years. His recipes have been brewed by several commercial breweries in both the United States and Europe. He was a contributing author to Craft Beer for the Homebrewer and coauthor of Experimental Homebrewing. He currently consults for several breweries, is a field educator for Oakshire Brewing in Eugene, Oregon, and cohosts the Experimental Brewing podcast. He lives in the foothills of the Coast Range in Oregon with his wife, five cats, and two dogs.
Billy Broas is the founder of The Homebrew Academy, an online training website for homebrewers with thousands of members worldwide. He is also the homebrewing expert in the Rocky Mountain PBS television show Colorado Brews. Billy started brewing beer in college and hasn't slowed down. Billy also blogs about craft beer culture at BillyBrew.com.
Matthew Schaefer has been homebrewing for over 15 years, and is the author of the The Illustrated Guide to Brewing Beer: A Comprehensive Handboook of Beginning Home Brewing. He is also one of the charter members and vice-president of Brewstoria, the only hombrewing club in Queens New York, where he lives with his wife, Kimberly, and his son, Evan.
Jordan Wiklund is a writer and editor from St. Paul, Minnesota. His work has appeared in [Pank], Brevity, Versus, Fourth Genre, and The Believer literary magazines. He is also a contributing editor to Minneapolis' own Paper Darts literary magazine, and a proud member of the St. Paul Curling Club. Find him on Twitter @JordanWiklund.
"The craft-beer industry has exploded in recent years, with nearly 2.4000 craft breweries in the U.S. and counting, and this has led to a renaissance in the hobby of home brewing. No longer do beer connoisseurs have to settle for that commercial American swill that Chicago newspaper columnist Mike Royko once famously wrote "tastes as if it were brewed through a horse." Although the most comprehensive homebrew-recipe book may be Clone Brews, by Tess and Mark Szamatulski, this entry differs from the usual clone approach by offering 38 authentic recipes contributed by the craft brewmasters themselves. Here you will find artisan pale ales, IPAs, porters, stouts, lagers, Belgians, and wheat beers that you can re-create in your own kitchen. Some of the more enticing offerings include "Coney Island Mermaid Pilsner," from Schmaltz Brewing; "Hop Stoopid" and "Little Sumpin Sumpin'," from Lagunitas Brewing Company;"Buffalo Sweat," from Tallgrass Brewing Company; and "Hazelnut Brown Nectar," from Rogue Ales. So many beers, so little time." €”Booklist
"American beer has come a long way from the bland brews of the 1970s to the wide range of present-day craft beers. Many of the popular brewing companies have home brew roots. Agnew, author of the blog A Perfect Pint, has put together a recipe book with help from others in the home brewing community including Billy Broas, Denny Conn, Matthew Schaefer, and Jordan Wiklund, in which each brewer was given a range of formulas to sample from commercial craft brewers. While the recipes are accompanied by straightforward instructions, they are definitely aimed at those who have made their own beer before. Furthermore, each beverage has been adjusted so that readers can make these recipes their own. Also included are descriptions of the beer produced and profiles of the craft brewery.VERDICT Although this book is not for the novice beer maker, the experienced brewer will find much to enjoy here."€”Library Journal
"Craft Book for the Homebrewer" has been selected a top ten food book by Booklist and will be featured in their October 1st issue