Koch and Allin – The Brewer’s Apprentice

The Brewer’s Apprentice: an Insider’s Guide to the Art and Craft of Beer Brewing, Taught by the Masters by Greg Koch and Matt Allyn
Date read: 26-27 March 2017
My rating: 3 of 5 stars
Challenges: 2017nfc

Cover image of The Brewer's Apprentice: an Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters by Greg Koch and Matt Allyn

 

Library binding, 192 pages
Published 2011 by Quarry Books
Source: Deschutes Public Library [641.873 KOCH GREG]

Contents:

  • Introduction
  • Brewing Basics
  • 1 Mashing and Lautering: Eric Harper, Summit Brewing Co.
  • 2 Bittering Hops: Vinnie Cilurzo, Russian River Brewing Co.
  • 3 Aroma Hops: Nick Floyd, Three Floyds Brewing Co.
  • 4 Lager Brewing: Bill Covaleski, Victory Brewing Co.
  • 5 Water Chemistry: Mitch Steele, Stone Brewing Co.
  • 6 Brewing Like a Belgian: Tomme Arthur, The Lost Abbey
  • 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
  • 11 Brewing Big Beer: James Watt, BrewDog Ltd, Scotland
  • 12 Barrel Aging: Scott Vaccaro, Captain Lawrence Brewing Co.
  • 13 Organic Brewing: Ted Vivatson, Eel River Brewing Co.
  • 14 Tasting and Evaluating Beer: Ray Daniels, Cicerone Certification Program
  • 15 Making Beautiful Beer: Ken Grossman, Sierra Nevada Brewing Co.
  • 16 Mead: Bob Liptrot, Tugwell Creek Meadery, Canada
  • 17 Hard Cider: James Kohn, Wandering Aengus Ciderworks
  • 18 Traditional Cider: Jérôme Dupont, Domaine Familial Louis Dupont, France
  • Brewer’s Glossary
  • Contributors
  • Resources
  • Index
  • Photo Credits
  • About the Authors

My notes:

Aroma hops with Mitch Steele contains a chart with seven suggested hop blends for “flavor and aroma” (36). These include hop variety and ratios. For example, Goldings and Target at 4:1 for English ales; earthy and spicy with hints of tangerine. I am interested in trying a couple of these.

Lager brewing with Bill Covaleski contains the clearest, most succinct, explanation of the gross differences between German, Czech, Swiss, and American Lager yeasts (44).

On Soft water [We have extremely soft water!]:

“A bonus of using soft water is that because of a low temporary hardness level, there’s little trouble hitting a desired pH with pale base malt.” 54

The chapter on Brewing with fruit and more contains the second full-on WTF?! Moment I came across in this book. [Sadly, I failed to note the first]. The section titled, Sanitizing Fruit, begins “Fresh or frozen fruit will both need to be sanitized unless you are adding it after your boil” (101). I believe that is incorrect.

On the next page, in Adding fruit to the brew it states there “are three common points in the brewing process at which you can add fruit: at the end of the boil, during primary fermentation, and to the conditioning tank” (102). So, in practice, all the additions are “after your boil” and, thus, no fruit needs sanitizing. And that is simply wrong.

Brewing big beer contains some good information on pitching rates, making a yeast starter, using Champagne yeast and high-test yeast strains.

Following this chapter proper is an interview with James Watt of BrewDog. I was particularly dismayed by this choice because despite their three “world’s strongest” records they used freeze distillation for all of them. Freeze distillation is illegal in the US for homebrewers as it is distilling. This is a book for homebrewers so why focus on something clearly illegal? Better choices would have been Sam Calagione and World Wide Stout, among others (Palo Santo Marron) and Jim Koch and Utopia. No doubt in 2011 there were plenty of other choices too.

All in all, I found the book useful and enjoyable, even if in a middling way [3 of 5 stars]. There is some poor editing throughout but not a substantial amount. For instance, Beyond fruit has an incomplete sentence: “Most culinary elements that have a manageable fat content (yes, chocolate works), and can be sterilized, added, or infused into beer in some way” (103). [Just remove the “and” is one way to fix it.] Plus, it mentions “fat” with no commentary as to what is “manageable” or even why fat is an issue. There are several more minor editing issues between the above and “… , we’ll rack the fermented cider the sediment off yeast” (174). Most of the poor editing is comprehendable but not always and perhaps not to people with limited knowledge.

I do think it could be a useful book, but at this point, with all of my others, I would not pay much for it.

This is the 17th book read and 7th reviewed in my Nonfiction Reading Challenge 2017 [2017nfc]

Loftus – Sustainable Homebrewing

Sustainable Homebrewing: An All-Organic Approach to Crafting Great Beer by Amelia Slayton Loftus
Date read: 09 – 17 January 2017
My rating: 4 of 5 stars
Challenges: 2017nfc

Cover image of Sustainable Homebrewing by Amelia Slayton Loftus

Paperback, ix, 357 pages
Published 2014 by Storey Publishing
Source: Deschutes Public Library [641.873 LOFTUS AMELIA]

I enjoyed this quite a bit and would find owning a copy useful. My reservation hinges on what might be a marketing issue. There are several extant, amazing books on beginning homebrewing—from extract to full grain—such that I don’t understand why so much space is spent on it in a specialty book like this. But, then, most do. Which is my point regarding marketing. Perhaps the topic would be too niche to sell on its own but I, for one, would appreciate more on the specialty topic/angle and less of the here-it-is-again basics.

The basics are covered well here and, to be honest, it is, for me, a slog to read basic homebrewing instructions over and over. My eyes start glazing over I have read so very many. [Unless one is looking at the evolution of homebrewing instructions in print and then ….] I would prefer more of the space in a specialty homebrewing book be spent on the specialty topic rather than on basic brewing instructions and equipment coverage, unless it is appropriate to the topic. Perhaps that is just me. Perhaps there is less of a market for such specialty books. I don’t know. Anyway, I heartily recommend this book.

Contents:

  • Introduction
  • Part 1: The allure and the art of homebrewing
  • 1 Looking at essential equipment and supplies
  • 2 Finding organic brewing ingredients
  • 3 The basics of brewing good beer
  • 4 Kicking it up: Brewing from scratch
  • Part 2: Sustainable brewing in the kitchen and garden
  • 5 The homebrewer’s kitchen
  • 6 The homebrewer’s garden
  • Part 3: Brewing organic beer
  • 7 Easier recipes for beginning brewers
  • 8 Advanced all-grain recipes
  • 9 Creating your own organic beer recipes
  • List of beer recipes
  • Metric conversion chart
  • Resources
  • Index

Basically, these are my extremely succinct notes. They ought, at least, give you an idea as to what is behind the chapter titles.

Introduction – two pages. “Being a good brewer,” for her involves good stewardship; sustainability. Lists two handfuls of early organic breweries and beers. Covers her 3 main reasons for brewing organic.

  • Supports organic agriculture and small-scale farming
  • Beer is food. [If you eat organic when possible …]
  • Is cheaper in the long run

Part 1: The allure and the art of homebrewing – covers equipment, ingredients, basic extract brewing plus steeping to all-grain brewing.

1 Looking at essential equipment and supplies – developing a personal ecosystem, considering the cost of manufacturing, fair wage produced and fairly traded. Covers equipment in some detail. Geared towards 5-gallons of lighter beers or smaller batches. Efficient use of raw materials, choosing eco-friendly materials, and finding equipment and supplies. How to be green and ecologically sound with cleaners and sanitizers; reusing them.

2 Finding organic brewing ingredients – covers ingredients and finding sources for organic ones, along with storage; also water and yeast.

3 The basics of brewing good beer – [skip if not beginner/basic, she writes] : Getting started; lots on yeast and making a starter, steeping grains, adding extract, …, hops additions, chilling, fermentation, bottling.

4 Kicking it up: Brewing from scratch – all-grain process, extra equipment needed, pH testing, mashing, …, water chemistry, mash pH, aeration, control of fermentation temperature.

Does not mention no-sparge or BiaB under sparging. A bit of a let down there, honestly.

Part 2: Sustainable brewing in the kitchen and garden

5 The homebrewer’s kitchen – using leftover yeast: harvesting, feeding to animals, yeast broth and yeast extract, vegetarian gravy. Using spent grain: nutritional content, animal feed (recipes for poultry feed and dog biscuits), cooking with spent grain (recipes for brownies, cookies, energy bars, granola, falafel, veggie burgers, pizza dough, assorted breads, pretzels), turning a bad batch of beer into vinegar.

6 The homebrewer’s garden – composting spent grain, hops, and yeast; vermiculture; making mushroom substrate from spent grain; recycling cleaning/sanitizing and cooling water; growing hops; growing barley; malting; kilning specialty malts; malting other grains; adding fruit to beer; adding vegetables to beer; and adding herbs to beer.

Part 3: Brewing organic beer

7 Easier recipes for beginning brewers –recipes, in both extract and all-grain versions, for a wide variety of styles.

8 Advanced all-grain recipes – another wide variety of styles and more complex recipes possibly involving fruit, step mashing, etc. that is a bit above beginner.

9 Creating your own organic beer recipes – converting existing recipes to organic, followed by lots of information on organic ingredients, recipe development, malt yields and similar concepts.

The list of beer recipes lists them alphabetically by name and also broken down, alphabetically also, under the headings: ales, lagers, porters and stouts, wheat beers, and miscellaneous.

Resources covers recipes, recipe calculators, brewing apps; testing laboratories; homebrewing resources; organic brewing ingredient sources; recommended reading.

One note on design: There are lots of “breakouts” but they got distracting due to placement; they were often several pages away from what referenced them. E.g., see Adjusting Hop Additions which is in middle of cooling options [67].

Highly recommended and would love to own a copy. I would like to revisit it for some ideas at some point.

This is the 7th book in my Nonfiction Reading Challenge 2017 [2017nfc] http://marklindner.info/blog/2017/01/01/2017-reading-challenges-goals/ and the 6th review. [These numbers are (for now) accurate; I had left out a nonfiction book read but not reviewed.]

New post:   #2017nfc #bookreview #organic #homebrewing