Beer and brewing: National Conference on Quality Beer and Brewing, 1988 transcriptsBeer and Brewing vol. 8 is composed of the edited transcripts of the National Conference on Quality Beer and Brewing, held in Denver, CO, June 1988 (ed., Virginia Thomas).
My 4-star goodreads review was short and sweet: A bit dated now but it is interesting to see when/where some ideas arose/evolved.
I’ll try to do a bit better here, although I’m not making any promises other than you get the table of contents and some of my notes.
Read 5-28 October 2014
- 1. Ten Years of Homebrewing – Charlie Papazian
- 2. Sensory Evaluation for Brewers – Jean-Xavier Guinard and Ian Robertson
- 3. Issues in All-Grain Brewing – Dave Miller
- 4. Aroma Identification – Charlie Papazian and Gregory Noonan
- 5. The Excitement Is Brewing – Hans Bilger
- 6. Improved Record-Keeping – Randy Mosher
- 7. Bavarian Breweries – Prince Luitpold von Bayern
- 8. Making Amazing Mead – Leon Havill
- 9. Brewpubs of Austria – Baron Henrik Bachofen von Echt
- 10. Beer for Lunch – Michael Jackson
- 11. Hop Flavor in Beer – Dr. George Fix
- 12. Beer Formulation – Daniel Carey
1. Ten Years of Homebrewing – Charlie Papazian
lists his 5 foundational texts for homebrewing [very perfunctorily] 4-5
He published Joy of Brewing in 1976
Mostly a personal recollection of his previous 10+ years in homebrewing and possibilities for the future.
2. Sensory Evaluation for Brewers – Jean-Xavier Guinard and Ian Robertson
Sensory Evaluation as a Research Tool
The Notion of Experimental Design
The Choice of the Proper Sensory Test(s)
2 main types: analytical-laboratory and consumer tests
analytical: if there is a difference b/w beers, & nature & magnitude of diff 20
consumer: acceptance, degree of liking, and preference 20
“Fortunately, the pioneering work of Meilgaard, Pangborn, Clapperton, Mecredy, Neilson, and others has given an edge in sensory evaluation to the brewing industry and the literature is now virtually error-free.” 24
Statistics: Friend or Foe?
Sensory Evaluation as a Quality Control and Trouble-shooting Tool
Preparation of Reference Standards for Flavor Profiling
Includes a table of flavor descriptor and how to make them cheaply. Also provides proper citations for all of those pioneering works mentioned.
3. Issues in All-Grain Brewing – Dave Miller
Interesting and lots of possibly good advice.
4. Aroma Identification – Charlie Papazian and Gregory Noonan
Provides an introduction to the ASBC Flavor Wheel as developed my Meilgaard, et al., amongst other aroma identification issues and topics.
5. The Excitement Is Brewing – Hans Bilger
Another interesting personal story. This one by a German brewmaster in a tiny brewery in Kentucky.
6. Improved Record-Keeping – Randy Mosher
A report, of sorts, on the book The Brewer’s Workbook, which was being published. 101
Some nice things to keep in mind and other “fudge factors”
7. Bavarian Breweries – Prince Luitpold von Bayern
8. Making Amazing Mead – Leon Havill
9. Brewpubs of [in] Austria – Baron Henrik Bachofen von Echt [TOC and chapter title differ.]
10. Beer for Lunch – Michael Jackson
A lunchtime food and beer pairing led by MJ.
11. Hop Flavor in Beer – Dr. George Fix
Kettle utilization 191
12. Beer Formulation – Daniel Carey
Goes through the formulation of a Maibock.
As you can see, there is a great diversity of topics here. It is worth reading as a snapshot of a time and while there is still much valuable information in it, much of it is dated. For instance, the ASBC Flavor Wheel has been updated since then, I believe. [I have read most of the foundational literature—especially Meilgaard and Meilgaard with others.]
I found my copy used at Browser’s Bookstore, Corvallis, Oregon and paid a total of $3.00 for it. It was a good value at that price. Any more would begin to be questionable; for me, anyway. Updated information is widely available on many of these topics, often from many of these same folks.