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
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.
- 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
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 .
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