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Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
- Sales Rank: #129444 in Books
- Brand: Brand: Brewers Publications
- Published on: 2005-05-25
- Original language: English
- Number of items: 1
- Dimensions: 8.69" h x .77" w x 5.58" l, 1.01 pounds
- Binding: Paperback
- 256 pages
- Used Book in Good Condition
About the Author
Jeff Sparrow is the reviews editor of "Overland Magazine" and the" "coauthor of "Radical Melbourne: A Secret History" and "Radical Melbourne 2: The Enemy Within."
Stan Hieronymus is the editor of "The Real Beer Page" at www.realbeer.com, the largest source of information about beer on the Internet. Hieronymus and Daria Labinsky are travel editors for "All About Beer Magazine", the leading beer consumer magazine in the United States, and authors of" All About Beer Magazine's Beer Travelers Guide." They are the 1999 NAGBW Beer Writer of the Year and First Runner-Up, respectively.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Great Resource for this mysterious brew
By David
Sours are the oldest type of beer, before commercial technology allowed us to produce the clean, quick, and drinkable beers we all enjoy today. But to drink a well done sour is to take one back to our ancestors. Not too mention the research that supports the neurological benefits of lactobacillicus- (see Radiolab episode "Guts")
This book goes a long way to demystify the process. It isn't as superficial as some of the other style series books. But you won't be able to ever master a style this ancient without the guidance of a mentor, something you won't find online or in a book.
1 of 1 people found the following review helpful.
nothing short of fantastic
By Mr. Fantastic
I can't believe the amount of information in this book. It is so incredibly detailed, I can't believe that it didn't take a lifetime to accumulate this. this is a must have, not must read, for any brewer, home or pro, that is at all interested in beer with wild yeast. I got a little bored with the listing of breweries and what they do, etc. I can absolutely see how this would round out, what would otherwise be a reference or text book. I was simply looking for practical and well founded knowledge about brett, lacto, pedio, etc. THIS IS IT, take my word for it. I was simply blown away at several points during this read. As an example the author suggests that you could add brett, pedio and other cultured yeasts on a schedule that was based on their life cycles found in a spontaneously fermented lambic. Fantastic idea. I can't wait to try this. This book is packed full of useful, practical info on wild yeast.
This book has made me crave more info on the subject (although I don't at all expect anything to surpass or even rival the info in this book), and guess what, there isn't anything, not currently in print anyway. this is your book on wild yeast, accept no subsitutes.
1 of 1 people found the following review helpful.
Informative
By Cate Swan
I hadn't brewed at all when I purchased this book, but I was very curious, with all the hoopla about sanitation and temperature control, how humans managed to brew anything for the last thousands of years without bleach and refrigeration and you name it. This book doesn't necessarily answer all of that, but it is incredibly informative about Belgium lambics and Flanders beers. This is a 'how it's done' book not a story-telling travel through the region tasting beers with colorful characters, nonetheless I found it fascinating! A little repetitive in places which didn't bother me since I knew so little about these beers and the means of creating them. And since the author appears to hail from the U.S. of A. he is familiar with and writes about commercial lambics on this side of the pond. I loved the section on barrels. And for those of us who want to give a lambic or a Flanders beer a go, there are a few recipes included. A nice, chunky bibliography is in the back.
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