ePub Stout (Classic Beer Style Series, 10) download

by Michael Lewis

Author:

Michael Lewis

ISBN13:

978-0937381441

ISBN:

0937381446

Language:

English

Publisher:

Brewers Publications (January 26, 1998)

Category:

Cooking

Subcategory:

Beverages & Wine

ePub file:

1899 kb

Fb2 file:

1421 kb

Other formats:

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Rating:

4.1

Votes:

545

Michael Lewis Beverages and Wine English

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Start by marking Stout (Classic Beer Style Series Book 10) as Want to Read . traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Illustrations and photos throughout.

Start by marking Stout (Classic Beer Style Series Book 10) as Want to Read: Want to Read savin. ant to Read.

In Stout, Michael Lewis traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Lewis covers the style completely from history and commercial examples to recipes for home and professional brewing. A (surprising) gem in the classic beer style series. Published by Thriftbooks. Lewis is one of the best.

In Stout, Michael Lewis, P., traces the changing view of this popular beer style from a medicinal tonic to its ., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. Number 10 in the series. Porter (Classic Beer Style Series 5). 7205.

Stout is a dark, top-fermented beer with a number of variations, including dry stout, Baltic porter, milk stout, and imperial stout

Stout is a dark, top-fermented beer with a number of variations, including dry stout, Baltic porter, milk stout, and imperial stout. The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscripts, the sense being that a "stout beer" was a strong beer, not a dark beer. The name porter was first used in 1721 to describe a dark brown beer that had been made with roasted malts

Stout, Michael J. Lewis. p. cm. - (Classic beer style series ; 10) Includes bibliographical references and index. No other beer style in the world more closely embodies the ideas of quality, value, and flavor than does stout

Stout, Michael J. ISBN 37381-44-6 (alk. paper) 1. Stout. No other beer style in the world more closely embodies the ideas of quality, value, and flavor than does stout. What stronger representation of image and value is there than a thick, creamy, black pint of Guinness doing the nitrogen roll to perfection right out of the tap, then served with a four-leaf clover outlined in the ivory-colored foam? I recently enjoyed such a pint of Guinness with my son in a crowded bar in Cape Town, South Africa.

By (author) Michael J. Other books in this series. Pale Ale. Terry Foster. Free delivery worldwide. This text traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. The overview is comprehensive, covering the history, commercial examples and recipes for home and professional brewing. Format Paperback 171 pages. Dimensions 140 x 215 x 1. 4mm 265g. Publication date 26 Jan 1998. Publisher Brewers Publications.

traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Brewers Publications. Stout (Classic Beer Style Series, 10). Feature. lt;a title 'Condition Guide' href '/content/Condition and Shipping Guide.

Home Cookbooks Food & Wine Stout (Classic Beer Style Series, 10. traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today’s beer world.

Home Cookbooks Food & Wine Stout (Classic Beer Style Series, 10). Beverages & Wine.

Michael Lewis, Ph.D., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Illustrations and photos throughout.

MarF

A lot of this book was “meh,” but there are enough gems that make it worth reading. It’s a Frankenstein’s monster-type of book, in that its 6 chapters were written by 4 different people. There’s the primary author (Michael Lewis – Chaps. 1, 3, and part of 4), his son (Chap. 2), a brewer (Chap. 6), and a research assistant (the bulk of Chap. 4).

As a history resource, it’s dubious. The author (or his son) makes some seriously unsupported claims about the origin of stout. The history section then becomes a history of the Guinness brewery, courtesy of a lot of assistance from Guinness itself, so one has to wonder how much control of the narrative it had. For history, read Terry Foster’s “Brewing Porters and Stouts” instead.

The author’s definition of a stout is also really broad: “a black beer that is called a stout by the brewer who made it” (66). Most people would say a stout needs to have, say, roasted barley or other roasted malt ingredient, so understand that this book goes in a different direction. The author doubles down and criticizes those (“What gall!”) who would question a brewer’s style categorization of their beers. I get where he’s coming from, but in doing so he ignores the fact that some breweries are loosey-goosey with their advertising. For example, Shiner Bock is not a bock beer by any stretch of the imagination, but that doesn’t stop them from calling it one. My point is, we shouldn’t let the ad men decide what a beer is, and should instead be more critical.

The author strangely calls out oats as a significant source of astringency in beer, and disputes the silkiness everyone else seems to detect (30-31). Twenty pages later, however, we learn that this observation is based on a recipe of his that includes a massive 30% (!) oats. But there’s no acknowledgement that this is an obscene amount of oats or that a more judicious 5% is often a very welcome addition.

The chapter on commercial brewing of stouts is really heavy on chemistry and descriptions of commercial brewing equipment used by Guinness prior to the 1970s. So as a practical resource, it has limited use. The chapter on homebrewing stouts is brief and adequate, but there’s no special insight.

Like I said, there are portions of this book that stand out. The author’s survey of commercial stout brewers reveals that, at least at the time, plenty of stouts are brewed with lager yeast. Wouldn’t have guessed that. Also interesting is the explanation of Guinness’ nitrogen/widget technology, including the designs from the patent filing.

The real nugget is Chapter 4, A Taste of Stout. The author employs a methodical and quantitative approach to identifying flavor characteristics in stout, which is really interesting stuff. I wish other books in the Classic Beer Style Series would have used a similar approach. For this reason I’d highly recommend Chapter 4 to anyone studying for the BJCP Tasting Exam or Cicerone Exam, or going for a higher score on either, because it shows that certain flavor characteristics are statistically associated with others. For example, if you detect “burnt,” then statistically you should also detect, say, “roasted.” BJCP Tasting exams are graded in such a way that rewards the number of descriptors and adjectives used, so this is highly valuable insight that can be applied to any beer style.

Water

This book is No. 10 in the Brewer’s Publications Classic Beer Style Series. Most of the books in the series are written by professional brewers or homebrewers with extensive experience and are geared to homebrewers and perhaps craft brewers. Dr. Lewis has taught at the University of California, Davis – the country’s leading brewing program. Like other books in the series, it covers the history of the beer, its flavor profile and how to brew the beer. This book is considerably more granular than most books in the series, spends more time discussing the commercial brewing of stout. His discussion on taste is fascinating but probably far more statistical and detailed than most homebrewers can endure. He also includes a survey of commercial stout brewers which data heads such as me will salivate over but which most homebrewers will avoid. The book contains 16 actual pages on brewing stout at home and includes 6 recipes expressed in kilograms, grams and liters. Those unfamiliar with metric will find these a pain. This book more directly focuses on the professional brewer and I do not think it fits well with this series. It is an excellent book directed towards the wrong audience. It was also published in 1998 and is a little out of date.

just one girl

I found this book on stout to not be as good as the chapter on stout in designing great beers. This is probably the worst in the series. If you are getting all the books in the series you may as well get this one otherwise save yourself some time and just get designing great beers. My biggest complaints.
a. Completly dismissive of the Oatmeal Stout style saying it's just a sweet stout plus marketing.
b. Treats imperial stout as just a stronger version of standard stout.
c. Doesn't ever define stout.
d. no recipies for milk stout or oatmeal stout(see a).
e. Refuses to accept porter as a different style.
f. Lot's of downright incorrect information.

lubov

Clear and informative information.

Thabel

I'm still working on reading this book, but the authors' writing style isn't clicking with me. I'm a home brewer and it wasn't what I expected it to be. He mostly discusses commercial brewing and has one chapter set aside for home brewers, written by someone else. In a nutshell (and remember, I'm not finished with it, but I've scanned through most of it) the author indicates there is no set formula for stout, and that the line between porters and stout is fuzzy...stout apparently having a higher originating gravity. Instead, I would recommend "Designing Great Beers" by Ray Daniels. However, this one will fill a niche in my library.

Mori

good book

ℓo√ﻉ

perfect.

Everything you ever want to know about stout. From 1677 to the present, this book has it all.

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