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]


  • 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.


  • 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

Hennessy, et al. – The Comic Book Story of Beer

The Comic Book Story of Beer: The World’s Favorite Beverage from 7000 BC to Today’s Craft Brewing Revolution by Jonathan Hennessy and Mike Smith (story), and Aaron McConnell (art)

Date read: 13-14 March 2016
My rating: 5 of 5 stars
Challenges: 2016gnc 2016nfc

Cover image of The Comic Book Story of Beer: The World’s Favorite Beverage from 7000 BC to Today’s Craft Brewing Revolution by Jonathan Hennessy and Mike Smith (story), and Aaron McConnell (art)

Paperback, 173 pages
Published 2015 by Ten Speed Press
Source: Deschutes Public Library

I quite enjoyed this. It strikes a kind of middle ground historically. Seeing as it is a comic book, it can only be kind of simplistic and not very nuanced. It’s history won’t appeal to Ron Pattinson or anyone as historically minded as that but it does better than many other books.

[That is a hat tip to Mr. Pattinson, by the way, but most folks have little time or patience for the actual nuances of history; especially beer history. I am currently reading his Porter! and just ordered his book of vintage homebrew recipes. Porter! is lengthy and not the most coherent narrative since it is a large collection of blog posts but the facts coming out in it are incredibly interesting. Can we talk about the amount of porter shipped to India versus so-called IPA, perhaps? Very intriguing reading, indeed.]


  • Introduction: The World’s Favorite Beverage
  • Chapter One: Beer in the Ancient world
  • Chapter Two: The Brewing Process
  • Chapter Three: Dark Ages and Medieval Beer
    • Meet the Beer: Lambic
    • Meet the Beer: Dubbel
  • Chapter Four: The Hops Revolution: Beer Becomes a Commodity
    • Meet the Beer: Bock
  • Chapter Five: Empire and Industry: Beer Goes Big
    • Meet the Beer: Porter
    • Meet the Beer: India Pale Ale
  • Chapter Six: Science and Politics Transforms Beer—Beer Goes Stale
    • Meet the Beer: Pilsner
  • Chapter Seven: Prohibition and Homogenization Blues: Beer Goes Stale
    • Meet the Beer: American Lager
  • Chapter Eight: Drinking on the Shoulders of Giants: Beer Today
    • Meet the Beer: American Pale Ale
    • Meet the Beer: Belgian Wit
  • Acknowledgments
  • Index

Porter named for porters “This new/old product was named for the most common working-class profession in London: that of porters, who carted heavy things around town.” 93


“India Pale Ale (IPA) seems to have evolved from aged, or stock, ales brewed on country estates and popular with the 18th-century English gentry.

Brewed to a high strength from lightly kilned malt and aggressively hopped, these beers were well suited for export. They matured in the cask on the way to India. There they were enthusiastically enjoyed—chilled—by upper class merchants and civil servants.” 97

Gets the class issue right [see Pattinson, Porter! for information on porter versus what became IPA in India] but no mention of the larger amount of porter exported for the troops. Also, troops beer most likely not chilled.

On page 28 we get some serious WTF?! action.  Ninkasi, etc. brewsters mother’s milk buxom women in ads in a claimed causal sequence, which is actually fairly correct but such a sad statement on mankind, or at least on advertising (but I’mma step away from advertising real quick-like).

Panel 1 “Shamhat, Ninkasi, Sekhmet…

…not for nothing do these female figures keep turning up in ancient beer stories.”

Panel 2 “For nearly all of beer’s history, brewing and serving has been an almost exclusively female enterprise!

Brewing was something done in the kitchen: traditionally the woman’s domain.”

Panel 3 “Beer is also nourishing—like a mother’s care, like a mother’s milk.”

Panel 4 “And this is precisely why, the world over, buxom women continue to be used to market beer.” 28

Just WTF!? This is how we celebrate women? Goddeses brewsters mother’s milk buxom women in ads.

Just below those four panels we get two more regarding Old Testament beer references:

Panel 5 “The Hebrew word Shekar—related to the Babylonian term shinkaru, meaning “beer”—makes many appearance in the Bible.”

Panel 6 “In the book of Numbers, Yahweh tells Moses that the Israelites should sacrifice about two quarts of beer a day to their god:

In the holy place you shall pour out a drink offering of [beer] to the Lord.

For other biblical mentions of beer see Proverbs 31:6, Isaiah 5:11, 24:9, and 28:7, Proverbs 20:1 and 31:4, and Ecclesiastes 11:1.” 28

I don’t believe any of those others are positive references, except perhaps the one in Ecclesiastes but it is so vague …. As the text says, “It’s very possible that many academics who have worked to translate the Bible expunged from it all mention of beer.” 29 Religious scholars and theologians, perhaps. While they are scholars (better choice of word to use, imho), “academics” seem a little broad. Nitpicky. Yes. Also, why no full citation to the Numbers verse? Biblical citations are extremely easy and the others are complete.

A point is made on page 123 that I had never considered: Lots of Americans away fighting in WWI during the run-up to Prohibition. 123

US involvement in WWI: 6 April 1917 lasted until 11 November 1918

Prohibition in the US was from 1920-1933, and several years longer in places like Oregon and Washington.

“A resolution calling for a Constitutional amendment to accomplish nationwide Prohibition was introduced in Congress and passed by both houses in December 1917. By January 16, 1919, the Amendment had been ratified by 36 of the 48 states needed to assure it passage into law.” [Wikipedia article on Prohibition in the United States]

Thus, only a part of the story, to say the least.

All in all, it was a pretty good book. Most of the things that bugged me were quite small. Recommended.

This is the 22nd book in my 2016 9th Annual Graphic Novel/Manga Challenge Sign-Ups

This is the 17th book in my Nonfiction Reading Challenge hosted at The Introverted Reader

Bend Beer: A History of Brewing in Central Oregon. Get it!

Bend Beer: A History of Brewing in Central Oregon by Jon Abernathy is out today and if you have any interest in Bend and Central Oregon history and, in particular, the region’s history of brewing then you need this book.

It is currently “the definitive” book on brewing in Central Oregon, but I know even Jon wants more answers to some things. There is more he could not fit due to space constraints. Such is book authorship.

I heartily and fully recommend this book.

Cover of Bend Beer by Jon Abernathy. Photo by Gina Schauland.

Cover of Bend Beer by Jon Abernathy. Photo by Gina Schauland.

That said, and with hopefully more to come, some caveats are in order (whether required by the man or not): Jon Abernathy is my friend. I read the book ~1.5 times while it was being written and finalized. I read the first half through and then, when given the whole, read it over again from the start. Sara read the whole thing also. In fact, for part of our editing sessions I read it out loud and I made notes as either caught something.

This reading was in editing mode. Nonetheless, I saw so many (informationally) juicy bits that answer questions I’ve had and/or provide another angle into several other seriously “itchy” unanswered ones. I am really looking forward to sitting down with our copy and making notes for me instead of for the author. 😉 Jon has seriously extended my knowledge. But often better knowledge only leads to better/different questions. [Do not mistake that “juicy” for ‘the book contains “the dirt”‘ on anyone’s favorite brewery. That is not the case; Jon is not a mudslinger.] Also, our copy was given to us. OK, I think that’s all the disclosure needed.

Media and such:

The book’s website which includes author signing events.

Jon’s announcement at his beer blog, The Brew Site, which lists 8 locations in Bend to buy a physical copy, one in Portland, and several online links.

An interview with the author at #pdxbeergeeks.

If Facebook is your thing.

I hope to have more to say/review the book once I have re-read it on my own terms. Seems only fair.

The first couple of chapters give us good insight into the history of the region, including alcohol and Prohibition, and bring us up to Deschutes Brewery’s founding in 1988. There was brewing in Central Oregon well before 1988. It just wasn’t in Bend. Or for long.

I, personally, still have questions, in particular, about beer in Bend (and Central Oregon, generally) prior to Prohibition in 1916 [Even more particularly, before 1907-ish]. Jon has chased down an awful lot of history and done us great service, but I hope to infect him with my questions and perhaps we can both work at chasing down more answers and more interesting questions. 😀

Throughout these chapters we learn about the various industries that have driven Bend and its frequent, rapid growth.

In the next few chapters, we learn about Deschutes, the second wave of breweries, and the explosion of breweries and beer tourism. It truly is a heady ride.

Sara and I have only been here in Bend a bit over 2 years but the number of breweries in Central Oregon has more than doubled since we arrived; a good percentage of them in Bend.


Foreword, by Gary Fish

1. Beer on the Frontier: Saloons, Isolation and Homesteads on the High Desert
2. Prohibition on the High Desert
3. Timber Town: The Boom Years
4. Recreation and Tourism
5. Laying Foundations: Deschutes Brewery and Other Pioneers
6. The Second Wave
7. The Brewery Explosion and the Rise of Beer Tourism
8. Beer Town, USA

Appendix. Timeline
About the Author

The foreword is by Gary Fish, founder of Deschutes Brewery, and the gorgeous cover photo is by Gina Schauland, of Deschutes Brewery and Central Oregon Beer Angels.

I encourage you to buy a copy but the local libraries ought have copies fairly quickly. I asked our collection development librarian at COCC Barber Library to order a copy or two this morning. I also poked Deschutes Public Library via Twitter. Others should feel free to request their local libraries acquire it. In the meantime, there are lots of places to grab a copy locally and several online.

Bamforth, Beer is proof god loves us

Beer is proof God loves us Beer is proof God loves us: reaching for the soul of beer and brewingCharles Bamforth; FT Press 2010WorldCatLibraryThingGoogle BooksBookFinder

Read 30 May – 3 June 2013

The quote “Beer is proof that God Loves and wants us to be happy” is widely attributed to Ben Franklin. You will find it in all sorts of beer books and it is definitely all over the internet. Thankfully, there are even a few places that will debunk this nonsense for you. Bamforth does the job for us right after the dedication page and just before the contents on an “About the Title” page:

“It is now generally believed that, whereas Benjamin Franklin made many great observations, he did not actually say that “beer is proof that God loves us and wants us to be happy.” It seems that he did write, in a 1779 letter to the French economist André Morellet: “Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy.” I am sure he had beer in his heart of hearts, though.” ([ix])


  • About the Title
  • Contents
  • Preface
  • Introduction
  • 1 Global Concerns
  • 2 The Not-So-Slow Death of a Beer Culture
  • 3 Barbican, Balls, and Beyond
  • 4 On The Other Hand: The Rebirth of a Beer Ethos
  • 5 So What Is Quality?
  • 6 Despite the Odds: Anti-Alcohol Forces
  • 7 Societal Issues
  • 8 Looks Good, Tastes Good, and …
  • 9 Whither Brewing?
  • 10 God in a Glass
  • Conclusion
  • Endnotes
  • App. A The Basics of Malting and Brewing
  • App. B Types of Beer
  • About the Author
  • Index

Chapter 1 Global Concerns

Mainly about the global consolidation of the beer industry and some of its attendant implications. He definitely questions the shedding of employees as companies consolidate and “rationalize”, but also will not denigrate the macros for being such and claims that it takes real skill to make such nuanced flavor at such scale consistently. He even questions his own complicitness in higher ed’s churning factory of graduating more people than there are (good) jobs for.

Chapter 2 The Not-So-Slow Death of a Beer Culture

This chapter is primarily about Margaret Thatcher and “The Beer Orders” (1988) aka The Supply of Beer: A Report on the Supply of Beer for Retail Sale in the United Kingdom” and its effect on the British beer industry and pub scene.

3 Barbican, Balls, and Beyond

Alcohol free beers, and the possibility of cultural imperialism.

4 On The Other Hand: The Rebirth of a Beer Ethos

The rise of craft breweries in America.

5 So What Is Quality?

What is a good beer?, the container, the foam, the clarity, the color, the flavor.

6 Despite the Odds: Anti-Alcohol Forces

Beer and religion and anti-alcohol forces throughout the ages.

7 Societal Issues

Extreme alcohol beers, and issues with overconsumption.

8 Looks Good, Tastes Good, and …

Beer and health.

9 Whither Brewing?

The future of brewing.

Hops becoming increasingly valuable outside of brewing (115-6).

10 God in a Glass

A narrative description of the contents of your beer.


Back to anti-alcohol forces and a plea for tolerance.

Overall good but a mixed bag. I read the endnotes as they came up so that could have a big effect on one’s reading if read differently or, especially, if not read at all. There are 80 pages of endnotes for 137 pages of text and they contain a fair bit of content, to say the least. All in all, it is a fast read.

Bamforth, as he describes himself in this book, is a Buddhist-leaning Episcopalian, which makes for some interesting thoughts.

Recommended for general reading but get it from the library. I did get this in a Kindle edition for free recently (13 May) but it is back up to $11.54. But I read the hardcover I got from the public library because there is no way I would have read the end notes on the Kindle. It would have been a nightmare!

Bibliography for Bend Beer Librarian Book Talk for Central Oregon Beer Week



These are the books that I will discuss/discussed during my book talk at Broken Top Bottle Shop & Ale Café on Monday, 20 May 2013 during Central Oregon Beer Week.


  • General
  • Beer porn
  • Beer & Food
  • Reference
  • Beer business
  • Historical, etc.
  • Breweriana
  • Trivia & Games
  • Regional Guidebook
  • Beer fiction


Note: DPL refers to Deschutes Public Library and COCC to Central Oregon Community College Barber Library.

Anderson, Will. 1973. The Beer Book; an Illustrated Guide to American Breweriana. Princeton [N.J.]: Pyne Press. [Breweriana]

Anheuser-Busch, Inc. 1978. The Beer Cans of Anheuser-Busch: An Illustrated History. 1st ed. [St. Louis]: Anheuser-Busch.

Bamforth, Charles W. 2009. Beer: Tap into the Art and Science of Brewing. Oxford; New York: Oxford University Press. [General]

Bamforth, Charles W. 2009. Brewmaster’s Art: the History and Science of Beermaking. 7 sound discs (7 hr.) : digital ; 4 3/4 in. + 1 course guide (48 p. : col. ill. ; 22 cm.). Modern Scholar. Prince Frederick, MD: Recorded Books. [DPL 641.873 BAMFORTH CHARLES] [General]

Beaumont, Stephen. 2000. Premium Beer Drinker’s Guide. Willowdale, Ont.; Buffalo, N.Y.: Firefly Books. [DPL 641.23 Beaumont] [Beer porn]

Bernstein, Joshua M. 2011. Brewed Awakening: Behind the Beers and Brewers Leading the World’s Craft Brewing Revolution. New York: Sterling Epicure. [DPL 663.43 BERNSTEIN JOSHUA] [General/Beer porn/Beer business]

Calagione, Sam. 2011. Brewing up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery. Revised & Updated. Hoboken, N.J.: Wiley. [COCC HD 9397 .D644 C35 2011] [Beer business]

Cole, Melissa. 2011. Let Me Tell You About Beer. London [England]: Pavilion. [DPL 641.23 Cole] [General/Beer porn]

Eames, Alan D. 1995. Secret Life of Beer: Legends, Lore & Little-known Facts. Pownal, Vt.: Storey Communications. [COCC TP 577 .E27 1995] [Trivia & Games]

Ettlinger, Steve, and Marty Nachel. 2011. Beer For Dummies. For Dummies. http://www.myilibrary.com?id=340229. [DPL ebook] [General]

Fletcher, Janet Kessel. 2013. Cheese & Beer. Kansas City, MO: Andrew McMeel Publishing. [Beer & Food]

Hornsey, Ian S., and Royal Society of Chemistry (Great Britain). 2003. A History of Beer and Brewing. Cambridge: Royal Society of Chemistry. [History, etc./Reference]

Jackson, Michael. 1977. The World Guide to Beer: The Brewing Styles, the Brands, the Countries. Englewood Cliffs, N.J.: Prentice-Hall. [General/Beer porn]

Kenning, David. 2005. Beers of the World: over 350 Classic Beers, Lagers, Ales, and Porters. Bath, UK: Parragon Pub. [DPL 641.23 KENNING DAVID] [Beer porn]

Morrison, Lisa M. 2011. Craft Beers of the Pacific Northwest: A Beer Lover’s Guide to Oregon, Washington, and British Columbia. Portland, Or.: Timber Press. [DPL 641.23 MORRISON LISA] [Regional Guidebook]

Mosher, Randy. 2009. Tasting Beer: an Insider’s Guide to the World’s Greatest Drink. North Adams, MA: Storey Pub. [DPL 641.23 MOSHER RANDY] [General]

Oliver, Garrett. 2005. The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food. New York: HarperCollins. [Beer & Food]

Oliver, Garrett, ed. 2012. The Oxford Companion to Beer. New York: Oxford University Press. [DPL 641.23 OXFORD] [Reference]

Perozzi, Christina, and Hallie Beaune. 2009. The Naked Pint: an Unadulterated Guide to Craft Beer. New York, N.Y.: Perigee Book. [DPL 641.623 PEROZZI CHRISTINA] [General]

Robbins, Tom. 2009. B Is for Beer. New York, NY: Ecco. [Beer fiction]

Schiefenhövel, Wulf, and Helen M Macbeth, ed. 2011. Liquid Bread: Beer and Brewing in Cross-cultural Perspective. Vol. 7. Anthropology of Food and Nutrition. New York: Berghahn Books. [COCC GT 2884 .L57 2011] [Historical, etc.]

Thompson, Logan. 2013. Beer Lover’s Oregon. Guilford, CT: Globe Pequot Press. [Regional Guidebook]

Beer & Books for Central Oregon Beer Week


In a previous post I mentioned that I am a “Proud sponsor of Central Oregon Beer Week” and that I was doing an event on Monday, 20 May at 4 pm at Broken Top Bottle Shop & Ale Café.

Here is my flyer [link to full-size pdf]:

My flyer for my Beer & Books event

My flyer for my Beer & Books event during Central Oregon Beer Week

I will discuss eleven kinds of beer books and the various sources for them—online or in a physical store, library or other location with an emphasis on what your local libraries can do for you. Then I will talk about a few specific books with representatives from most of the categories. Note: I will not be discussing home brewing books, though, as I currently have little experience in that realm.

There will be books on hand for you to browse and I will have a few handouts, including somewhat more detailed information than I can cover in my talk and a bibliography of all of the books that I discuss, plus some.

My talk will take approximately 30-40 minutes with time for questions after. It will be followed by free tastings from Below Grade Brewing, Cascade Lakes Brewing, and Solstice Brewing.

Please join me if you can next Monday, 4 pm at one of my favorite places in Bend, Broken Top Bottle Shop & Ale Café.

And be sure not to miss some of the other great activities going on during Central Oregon Beer Week.


Know Beer at Deschutes Public Libraries during May

Know Beer at Deschutes Public Library

Know Beer in the Deschutes Public Library Events flyer for April/May 2013

Know Beer in the Deschutes Public Library Events flyer for April/May 2013

The Deschutes Public Library (DPL) brings its long-running Know series to the topic of beer in May. The Know series picks a topic each month and then has several events around said topic. As its name implies it is a good way to get to know more about a topic.

DPL libraries and its partners will be hosting 15 different events with 2 of them taking place two dates in different locations. Pick up one of their Events flyers for April/May 2013 as shown in the picture above or check their Events calendar. [Note: Make it far easier to navigate the calendar by unchecking everything except Adult Program in Event Types and Adult in Age Groups.]

There are 4 brewery tours, 2 brewery open houses, and 3 Talk & Tastings which will be held at the Redmond, downtown Bend and Sunriver libraries, among a few other events. Only 3 of the events require sign-ups.

Brewery tastings at the public library! How much cooler can DPL possibly get?

One of the events is a reprisal of one we attended before, Beer 101 at Three Creeks Brewing in Sisters. Head brewer Zach put on a good show. There are still spots for that event too. [Note re that post: The noise problem mentioned was not present for the March Maltness event we attended later at TCBC so I am presuming they learned. Good folks out there at TCBC!]

Sara and I hope to attend quite a few of these events, although we do have a couple of conflicts. For instance, I have to work during The Ale Apothecary tour, for which I am seriously bummed. [That is one of the one’s requiring sign-up as it is limited to 12 but I see there are still slots left. Amazing!]

Four of the events are even during Central Oregon Beer Week, although as a whole they are spread throughout all of May.

If you don’t generally frequent your local Deschutes Public Library then check out some of these events and reconsider your relationship to beer knowledge. Then come visit my Central Oregon Beer Week beer book talk at Broken Top Bottle Shop & Ale Café on Monday May 20th at 4 pm and I will give you even more reasons to use Deschutes Public Library to deepen your knowledge relationship to beer.

As always, no matter where you are, please support your public library. They may be more critical today than they ever have been before.