Beverages Books

Andrea Immer Robinson's Great Wine Made Simple (2005) succeeds brilliantly in making sense of the complex worlds of wine. I have read several introductions to wine, including Michael Broadbent's Michael Broadbent's Wine Tasting (Mitchell Beazley Wine Guides), Jancis Robinson's How to Taste: A Guide to Enjoying Wine, Mark Oldman's Oldman's Guide to Outsmarting Wine: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style, and Kevin Zraly's Windows on the World Complete Wine Course: 2008 Edition (Windows on the World Complete Wine Course) and I recommend them all, but I learned the most from Andrea Robinson's book. Her original and easy-to-follow approach will greatly enhance the appreciation of wine for new and experienced wine drinkers alike.

There are dozens of wine grapes, but Robinson reduces this complexity by emphasizing the "Big Six." These are three white grapes (riesling, sauvignon blanc, chardonnay) and three red grapes (pinot noir, merlot/cabernet sauvignon, syrah or shiraz) that provide most of the world's quality wines. Each group of three is listed in ascending order of body style, i.e., light, medium, or full. She clarifies these styles by comparing their weight, richness, and thickness in the mouth to skim milk, whole milk, and cream. Robinson then lays out tasting sequences with easily available wines that show the distinctive quality and body of each grape. You quickly get an idea of the world's primary wine styles.

In the succeeding chapters on taste, Robinson recommends that you taste wines side by side in carefully chosen pairs that will highlight key tastes. This method is far superior to tasting one wine at a sitting. Wines can generate a seemingly infinite number of tastes and here Robinson simplifies things by concentrating on pairs of wine that exemplify the major style terms of dry, crisp, oaky, tannic, buttery, grassy, spicy, floral, and Old World vs. New World.

In another great innovation, Robinson introduces flavor maps of the wine world combining where grapes are grown with climates. The maps are a bit hard to read at first, but well worth the effort, because they help you predict what a wine will taste like once you know where it's from. For example, white grapes grown in cool climates may produce light bodied wines with apple or pear flavors while white grapes grown in warm climates may produce full bodied wines with pineapple or mango flavors. I found the flavor maps to be the most valuable part of the book, because they help you organize the world's wines into a system that explains why they taste the way they do.

The remainder of the book is more conventional in its approach, with surveys of French, Italian, American regions and so on followed by such topics as shopping for wine, wine and food, and wine gear. In these sections, Robinson continues to communicate key information about wine without oversimplifying.

I think Great Wine Made Simple does make a few missteps. A major omission is that only the briefest mention is made of serving temperatures. She does note that whites tend to be served too cold and reds too warm. Robinson's 2008 Wine Buying Guide for Everyone, which I also highly recommend, does a satisfactory job explaining how to serve various types of wine; but I like Andrew Oldman's general rule that white wines should be chilled for several hours and then removed 15 minutes before serving while reds should be refrigerated for 15 minutes before serving. Robinson could have said more about how to analyze the finish of a wine. Here I like the approach of her mentor, Kevin Zraly at Windows of the World in New York City, who describes what you should expect at fifteen second intervals in the minute or so after you have swallowed the wine.

Robinson occasionally criticizes other wine writers for being too technical. In part she does this because she feels that beginners will lose interest when confronted with overly technical prose, but this assumes that readers don't know how to select a basic introduction to wine as opposed to a more advanced book. Robinson's ideas easily stand on their own and are not strengthened by disparagement of those who write at a more detailed level or use specialized wine terminology.

To end, my criticisms are minor compared to Robinson's substantial achievement. She has assembled an impressive apparatus for appreciating wine. My wine knowledge increased by several orders of magnitude after having read her book, and I know I will be returning to it for years to come.

This is the first wine book that does exactly what it promises.....you will be able to read a wine bottle label in the store or wine list in the restaurant and know what you are buying and buy what you want. That is a great boon to all wine drinkers out there, the majority of whom didn't have wine training in finishing school or a butler/sommelier at home. I have always know what taste I like but now I know how to read the label to find the type of wine that I want. This book will serve the experienced drinker as well with a system of classifying wine into groups for organizing your wine celler and advice about making those all important pairings with food. This book makes a fantastic gift as well.

This book came in the mail very quickly and will make a great Xmas gift for my husband.

This is simply the best introduction to wine and winetasting that I have found. Many wine books get bogged down in minutiae, without telling you why it is significant. For example, they will spend three pages telling you about the soil and climate in a small region of say, France, without telling you how it affects the flavor and quality of the wine (i.e., why you should care). Somewhere in there will be a vague one sentence statement about how the wines taste "fruity" or "fresh." Andrea Immer's book actually concentrates on how to taste wine, using all your senses, and what specifically to look for in the color, nose, and flavor. She gives you a list of wines to taste, and through a series of tasting exercises you learn to recognize different flavors and aromas in wine. Her flavor map is an ingenious way to explain what flavors to expect from wines of the same grape grown in different climate zones, and it works! One heads up though, be prepared to drop some change on these tastings. Many of the tastings in the earlier chapters are affordable, but in the later chapters (read France and Italy), we found some of the wines to be cost prohibitive. While the earlier tastings are absolutely essential to getting the most out of the book, we chose to dispense with some of the later ones (Maybe some day I'll buy that $80.00 Barolo). My suggestion: Buy the book, do the tastings in the first five chapters, and learn a heck of a lot about wine.

If you have room for only one wine book, this is the book to own. Andrea Robinson nee Immer is a master sommelier who started out with Kevin Zraly at Windows on the World, and has become one of the great wine teachers in the world. I met her in 2001 at the Wine Expo in Boston, attended a wine tasting of Australian wines, and took her intensive three day course on wine at the French Culinary Institute last fall. My initial impressions still stand [from my wine diary]:

It was a joy to watch Andrea Immer in action and to discuss her book for a few minutes afterwards. Her approach to learning about wine is superb, and I recommend this book strongly to anyone, beginner or more advanced. Her enthusiasm and knowledge is infectious.

The approach works; Robinson has taught her approach to thousands of people -- restaurant guests, sommeliers, chefs, waiters, bartenders, in a wide variety of restaurants and bars. "The light goes on every time."

Check the Comments for a summary of Andrea's approach to learning about wine.

Along with most of the reviewers here, my wine-knowledgeable friends, to whom I gave this book as a wedding anniversary present, were extraordinarily pleased. They tell me that they learn something new from it every day, and that it has "everything about wine" within its covers.

I have been working in the wine industry for many years and I have never come across a more complete reference book. It is worth every cent.The Oxford Companion to Wine, 3rd Edition

The Oxford Companion to Wine is one of the best books about wine that I have seen.

Having a healthy interest in wine (don't drink too much most of the time) this answers so many of the questions that I've had over the years. It gives many of the expected details of different wine regions and wine classifications throughout the world in great detail. It also gives information on the winemaking process, the different varieties, how to consume wine (storage, tasting), qualities and faults in wine, famous personalities/labels in wine and wine history. All this with some beautiful fullpage photographs, maps and diagrams. Makes a great present and should be a mandatory accessory for anyone with a substantial wine collection.

While I've found the book book very informative and helpful, pages 601-624 are missing. I guess I shouldn't complain though, since I have pages 625-648 twice. Has anyone else noticed this in their 3rd edition? I can't believe mine is the only copy where this mistake has occurred.

Excellent book. It has info on everything you need to know about homebrewing. I keep it by my bedside.

I am Norwegian, just started brewing, only 6 batches. I think this was a very good and informative book, from preparations trough the prosess till the ready-to-drink product. All You need to make a good brew!
janh

I started brewing around Christmas time, and got this to learn a bit more. I am bottling my first partial on the weekend, all grain soon to come!

John uses very easy to understand language, and the scientific sections can be avoided - there are normally summaries if you are not interested. I have found this very useful - if you are new to brewing, you probably will too.

It is hard to say anything about this book that others haven't already said. But I think the book deserves another five star review and I'll just try to explain why I like it so much. This is a book written for a beginner, but it never gets condescending or preachy. Palmer is a first-rate teacher. He gives the new brewer all the right rules and warnings about sanitation, oxidation, autolysis, pitching rates and so forth, but always with a nice sense of perspective. He never gives the impression that the world will come to an end (or even that your beer will be undrinkable) if you make a "mistake." He knows his subject and never waters down his explanations, yet the book never comes across like a textbook. Reading this book gave me confidence that I could make good beer on the first try. When I bought the book, I had no intention of making all-grain beer, but he made it sound so interesting that I ended up doing all-grain batches too. And although I ask more experienced brewers for advice, this book remains the only systematic explanation of brewing that I've ever needed. A really good book!

There are probably three books that are genuinely helpful for the beginning homebrewer. Which one is right for you depends on how you approach techniques of dealing with things in the physical world.
If the idea of doing anything physical scares the bejabbers out of you, The Complete Joy of Homebrewing Third Edition (Harperresource Book). This is a very simple, slow and reassuring book. The author sounds like the friendliest, least intimidating guy in the world. The style is very chummy in a post-frathouse kind of way that some people find very difficult to read and that others find relaxing. In this book you may see the ancestor of the Complete Dummies series. I believe that Papazian, who has made a carreer of coaching homebrewers, has been published on the topic for thirty years or so.
If you're the sort of person who likes the idea of baking his own bread or wiring her own lamp, then probably The Complete Handbook of Home Brewing is right for you. The information is straightforward and well-organized and he allows for the fact that sometimes you want to make it fast and simple and other times you may want to linger over the details. There's a separate book of recipes ordered by beer style and also by degree of difficulty.
If you love worrying, then Palmer is the book for you. There are dozens of complications lurking in Palmer's world of brewing and a host of precautions and gadgets gadgets for avoiding them. Palmer is also the book for those who are curious about fundamentals: the hard science of brewing is to be found here.

--Lynn Hoffman, author of The New Short Course in Wine and bang BANG

Love this! For wine there is no better tome to make you feel like you know what you're talking about. Mark Oldman is brilliant, very funny and entertaining...and iconoclastic and ironic. The book is SO WELL PACED. Before starting it, I would say I was about a 2 in knowing about wine...now I feel like I'm at 7 or 8.

If you're serious about learning about wine, Oldman's Guide is "the" book. The author's writing style is so attractive and laugh out loud funny that you'll feel you're with a super knowledgeable friend with the rare ability to make wine simple and clear.

This is a perfect gift for a young man who wants to get into wine. Tips are sorted into bite sized chunks, making this a good bedside read or something to keep in the briefcase on a business trip to take up that 15 minutes of dead time in your schedule.

It is really accessible for all newcomers in the world of wine, but is quite annoying for those who already have a basic knowledge of the subject. In addition, I think that the book is not addressing the issue of wine tasting with the proper detail, and this is a great flaw for a book that is expected to guide casual drinkers into the secrets and the pleasures of wine.

If you are buying your first book on wine, let it be this one. I have previously bought some other books that were advertised as aimed towards non professionals, but I found many parts of them very hard to read. Oldman's guide is worth reading, and it can awaken the love for wine in you. It is made as one or two page shortcuts which you can easily read, grab off the shelf when you feel like it or when you want to know more. This is the ultimate guide for beginners!

I love Absolut ad's and have always wanted to get one. They are expensive new , so I got an used copy from an amazon seller. It came quickly and I flipped through the book for about 20 min when it arrived 2 days later. I love all the ads and they are all so clever. I might not get some of the modern art ones, but I love the city ones in particular. Anyway, I got this book for my new house and new coffee table book, I think it is one of the best hardcover coffee table book (marketing story book) ever.

Compulsory addition to the coffee table library. An excellent example of a clever, consistent, cutting edge branding campaign helping to position a generic product at the top of consumer mind. Absolut genius.

If you like the Absolut ads, this is a good book for you. It's what you'd expect - big pictures of the Absolut ads with explanations from the ad agency guys who made it happen. A fun coffeetable book.

Absolut is one of the best selling vodkas in the world and the advertsing for it is second to none. In this fabulous book were are told the inside story behind the marketing and selling of this tasty treat. The paper is first grade and the pictures are outstanding to say the least. Absolut original with a bottle looking like a Roman ruin is probably my favorite one but there are so many nice advertising ideas that have become stupendous posters. Absolute Enivironment is also a nice one. This is a good coffee table book and a nice gift for the person that likes vodka and to read.

This is a wonderful, informative, and beautiful book.
This book is about the Absolut Vodka advertising campaign. How it began, and what it is about. There are many beautiful, and breath taking images which makes you see the entire light of the campaign which looks so simple from the outside. Now, you get the inside looks and it isn't simple at all but an amazing experience.
WOW!!

This is the all you could ever want and need bartending book. I use the previous edition at work and like the previous edition this one is just as great. It's the black book of black books and i love having it at home.

I believe the only thing they added to this book was updating some of the intro - "how to keep customers happy" "how to get good tips" "who you should be tipping out" and such things...just basic things you need to know behind the bar. They also added more drink recipes. Which is awesome, people are always comming up with new drinks and now it has everything from the previous edition plus 100's of more drinks.

I use THIS newer edition for at home. It does have every drink you could want to make from a simple martini, to margaritta, to some drink i made once that involved an egg white.

The basic layout of the book is:
Intro and a bit about bartending
Drink recipes in order by name: ABC's people
Information about Wine
Pour Amounts
Bartending Lingo i.e. "Sloshed" "Hammered"
Bartending Terms i.e. "Perfect" "Pint Glass" "Neat" "Jigger"
And my favorite the back! Where you can look up drinks by ingredient: Rum, Flavored Vodka, Liquers, and basically everything else.

It's just an all around great book to have on hand and if you give it a chances you'll find you refer back to it often. At work or at home. I RARELY need to use another book when i'm behind the bar. And it's the only book at home.

I highly suggest getting this book if you're ANYONE. New to bartending, or a bartending pro. Stay at home mom, or a drunken fool. It's easy for anyone to use.

This is a great gift for nearly anyone who's a bartender or who likes to have a good time. I got this for a friend of mine, and I'm sure she will like it.

The book not only has alcoholic recipes, but also frozen, hot drinks, and more. It also has an index in the back that has drinks by ingredients.

Should have gotten this for myself instead!

The best book I've ever seen for the widest variety of drinks. Missing a couple more popular North American drinks such as a vodka 7 or a bottlecap, but still more drink names then you will ever need. Simple and easy to find what you are looking for, the cleverly written book is a staple for any aspiring bartender.

This latest version is very good. There are many different versions of the same drink available. I occasionally find a drink that's not in there, but not too often. I actually bought 2 - one for the bar and one for me! I think it's probably the best thing to have if you don't have an online system.

This book is great for quickly learning the drinks that everyone orders and the drinks almost no one would ever order (anyone for a schoolbus - beer, milk & OJ?) written by an egotistical and excessively chauvinistic fop. Note to S.K.C. - leave out the bragadoccio, rampant (hetero)sexism, demoded chivalry and other such ridiculously trivial commentary and you'll have a great book.

I originally bought American Wholefoods Cuisine in the early 80's when my children were small. It quickly became our favourite cookbook. I like their philosophy, the recipes are very good and it has one of the most complete indexes I've ever seen. The introduction explains how to be sure you are getting complete protien when you eliminate animal protien from your diet. There is a section on food handling and storage as well as cooking techniques. I was pleased to see that it was available again. My current copy is much loved and I wanted to give a copy to each of my girls so they can recreate the favourite recipes of their childhood. In the past 20 years, hardly a week goes by without my consulting it.

we are not vegetarians, but purchased this book as a part of our effort to incorporate more vegetarian meals into our weekly menu. i really appreciate that they mark the recipes with major, minor or protein complement so you can build a nutritionally sound meal that is also satisfying. i also like to short-list of themed menus at the back that makes planning meals easier. not all recipes have been winners, but we have enjoyed several quite a bit and nothing has been inedible. i dropped it from 5 to 4 stars bc the nutritional content of the meals is not provided and thus i have to do a lot of math in order to figure out how much fat/calories are in each dish.

My sister-in-law recommended this book. She had prepared one recipe for a meal we shared during a recent visit and it was great. I asked for the receipe and she provided the title and said she had not found a bad recipe yet. I immediately ordered the book when I got home. My wife and I love this book. We keep going through it and writing down recipes we want to try. We have yet to find one that we don't like. Each is a repeat for the future

If you buy only one vegetarian cookbook, this is the one. There are no fancy pictures and the recipes are very basic, but I wore out my first copy and am now on my second. This must say something for it! It has not changed, either, for which I am thankful. The recipes cover a wide range of ethnic and North American dishes and there should be something there for everyone.

Trying to find a good all round vegetarian cookbook is quite a difficult task. Many of the vegetarian cookbooks I've come across are either gourmet and not really suitable for everyday meals or full of bland tofu recipes that resemble cardboard in taste and texture. Finding recipes that use only whole foods is even more difficult. I've only come across one or two good ones that had maybe a half dozen recipes that I could actually use in daily life. The rest were either extremely laborious or required fresh foods that weren't readily available in my area.

Then I stumbled across American Wholefoods Cuisine. I was intrigued with the notion of vegetarian recipes that contained all whole foods. I expected and would have been quite happy with a cookbook that gave me a dozen decent dishes to try. Therefore, when I received the book and it contained 1300 meatless whole foods recipes, I was thrilled beyond belief.

American Wholefoods Cuisine has already become one of my staple cookbooks, along with a few old standbys given to me by my mother and mother-in-law. This book has a lot of everything from quick tasty snacks that I can make in a few minutes to full gourmet meals that I can make when I'm in the mood. In between there are all sorts of appetizers, soups, sauces, main dishes, side dishes, desserts, and baking treats. All easy to create with ingredients that I already have in my kitchen.

Most importantly, the food made from these recipes actually tastes good. For the first time in my life, I can eat completely healthy and not feel like I'm missing out on something. What's more, I have an ever-expanding group of young adults that are devouring everything I make as fast as I can cook.

As the wife of a homebrewer, I often pretended to listen to my husband's dreams of one day starting his own brewery. After five years of pretending, I realized he was serious when he handed me Beer School and said, "If you're ever going to get on board, you've got to read this book." As a medical professional, the idea of reading a "business" book made me yawn. To my surprise, I couldn't put it down. I felt as if Tom and Steve were sitting across the table, telling me their story over dinner. Their honesty was both eye-opening and inspiring. I learned so much from Beer School and enjoyed every second of it. Reading this book gives you a good idea of how difficult it is to be successful in starting and running your own business, all the while making you feel like you can do it.
BTW-after reading Beer School, I finally got on board with my husband....founder of Tallgrass Brewing Company!

I've no great interest in the brewery business, but I do enjoy well-written, instructive tales of entrepreneurship. 'Beer School' definitely falls into that category. One-time journalist and co-founder Steve Hindry can really write. No surprise there. The pleasant surprise is that ex-banker and fellow co-founder Tom Potter's chapters are just as enjoyable. Like their beer, the chapters go down smooth. The arrangement of the book makes it clear who's written what parts - the chapters are given names that start with either "Steve Tells..." or "Tom Tells...". Where Steve has written a chapter, we get Tom's viewpoint with "Tom Weighs In," and vice-versa. Sounds sort of clunky, but it's well executed by the co-authors. They clearly worked very closely in shaping a final, cohesive product. As a result, the format works well.

What drew me to the book originally was the forward by Mike Bloomberg. His endorsement is good enough for me.

By nature, I am not a "reader"... I have a large stack of books that I've picked up over the years to pacify me while traveling. Most still have their respective airline ticket stubs safely marking the spot where I left off reading. So yes, it's a tad ironic that I'm now leaving a book review here... However, I read this cover-to-cover in two (long) evenings (that alone will tell anyone that knows me that this was a really good book!) so I'm at least qualified to comment on THIS one.

I've homebrewed for a couple of years and am in the early stages of investigating the feasibility of trying to make a living out of brewing. The story in the book really struck close to home for me... My potential partner and I work in fields that really couldn't be further from the brewing industry, much like the authors. While I know that the odds are against us, it was refreshing to read a story of someone that took a swing at it and hit a home run.

The book is by no means a step-by-step business plan for starting a brewery. It is much more a story of the trials and tribulations that faced them as they progressed from a crazy dream to a crazy success. It's a story about partnership. It's a story about taking a leap of faith. So don't purchase it expecting a step-by-step recipe for you to go out and quit your day job, but do purchase it and expect a general high-level look at starting a brewery, some good general business ideas that you may not have thought of, and a good story to tie it all together.

I found it to be a very honest, open story... The authors take turns writing chapters, and there were at least a couple of times that they were so honest that I caught myself thinking "Jeez, I'm pretty sure that the other guy's going to read this... Are you sure you wanted to say that?!" As you progress through the book though, you learn that this is just the relationship that they've built over the years... Very honest and open with one another whether it is good news or bad. I think that reading about the partnership was really one of the biggest take-aways that I got out of the book, but it certainly has more to offer than that.

In summary, I really enjoyed this book and would have no issues whatsoever giving it a very high recommendation for anyone that is considering starting ANY new business, brewery or not.

I just finished Beer School and thoroughly enjoyed it. As a beer lover, and a fan of Brooklyn Brewery's products, I enjoyed learning about how the beer came to life, as well as the birth (rebirth?) of craft brewing in the United States. Mayor Bloomberg was right in the introduction, the book will make you thirsty.

As for the business aspect, I teach high school economics and intend to use some examples cited in Beer School to illustrate my lessons. If I taught on the college level, this book would be one of the required readings. It is a great example of entrepreneurship, economies of scale, marketing, start-ups, and business plans.

Just from a title perspective, this book was too good to pass up... Beer School: Bottling Success at the Brooklyn Brewery by Steve Hindy and Tom Potter. But even better, the book delivers the goods on a number of levels. One of the most enjoyable business book reads I've had in awhile...

Contents: Steve Tells How Choosing a Partner Is Like a Second Marriage; Steve Discusses the Importance of Building a Solid Team; Tom Talks about Creating the Business Plan - A Money-Raising Tool and More; Tom Asks, "What's the True Mission of the Business?"; Steve Discusses the Keys to Successfully Motivating Employees; Tom Tells the Story of Their Dot-Com Revolution - Fishing for Finance and Failing; Steve Talks about Building a Brewery in Brooklyn; Steve Discusses Publicity - The Press Wants You!; Steve Reveals How the Revolution Kills Its Leaders First; Tom Talks about Cashing Out and Reinventing the Business, Again; Tom Wants to Know If You Have What It Takes; Timeline; Index

Hindy was a foreign correspondent for a news agency, and Potter was an executive at a bank, but both felt as if they wanted to do something different in their lives. Their love of home-brew beer gave Hindy the idea of starting a brewery in their hometown of Brooklyn, a city rich with brewery history. Potter was less convinced about the whole project until he visited a homebrewer's convention in 1986. This was right at the start of the microbrew phenomenon, and they decided to seriously pursue their dream. The book chronicles their work from 1986 through 2005, while also distilling what they learned about entrepreneurship along the way. And since this is beer "school", each chapter ends with them giving themselves a grade on how they did in that particular area. Unlike many business books that make the principals all-knowning and omniscient, Hindy and Potter are brutally honest about what worked and what didn't, where they were skillful and where they got lucky. It's a fascinating read, both for the brewery story and for the business insights.

There aren't too many business books with stories about being robbed at gunpoint of $30000, visiting a metal fencing operation to get a fork-lift battery charger back, and getting a visit from organized crime and union leadership, intent on getting a piece of their business. Even if you dropped the business lessons, the narrative of the Brooklyn Brewery would be enough to make this a recommended read. When you add in the small business information, this becomes a must-read for anyone dreaming of starting their own business. And if you're already interested in homebrewing or microbrews, then this book will probably end up being read in a single sitting.

An excellent read on a number of levels...

I love this book. It makes wine easy to understand and the recipes look awesome. I haven't tried any yet but am looking forward to trying the pairings. Thanks for a fun, easy to understand book!

I bought this to share with a wine tasting group we started. We started one 7 years ago in another city and it was really successful. Trying to introduce wine to people in Texas in the dry counties is a challenge, however. I also bought a copy of this book as gift for someone. Very helpful.

The recipes are phenomenal and the wine suggestions really do teach you about the different wines. Our wine club has had so much fun with the month-by-month guide.

Start your own wine club for and with your friends and learn about wine with the help of THE WINE CLUB: A MONTH-BY-MONTH GUIDE TO LEARNING ABOUT WINE WITH FRIENDS. A seasonal arrangement offers monthly varietal focus in a title which includes recipes for complimentary dishes, tips on how to taste and learn, overviews of wines and glass styles, and much more.

Diane C. Donovan
California Bookwatch

This book has it all. I love the suggestions and recipes that accompany the wine selections. It is very simply written and easy to follow.

I have brewed upwards of 15 of the recipes in this book... some of my favorites are:
- Victory Hop Devil
- Sierra Nevada Bigfoot
- BrigePort IPA
- Sierra Nevada Celebration Ale
- Whitbred Pale Ale
- ANY of the stouts!

Great book!

Wonderful book for homebrewing with beer recipes, food / beer matching and description of each of the brewing stages.

this is one of my books I concider a bible along with pappys starter book and a solid recomdation for even the second in a starter libary

If you want to brew great beer at home with great recipes, you need this book. It not only covers nearly every style that there is, it also has very detailed charts for hops, grains, and yeast. Even a chart to help you replicate the water used for brewing a particular style. I have won several ribbons with these recipes and know many other people that have done the same. Including several best of shows and brewers cups.

This is an awesome book. I bought the book about a year ago after making my first extract beer kit. This book (and the previous Clonebrews) opened up a new world for me. From Belgium Trappist ales unavailable in this country to Craft brew favorites I've succesfully brewed many of Mark's and Tess's recipes. Being an extract brewer the recipes are easy enough for a novice while producing world class brews. Recipes are also given for mini-mash and all grain.
Also included are detailed charts on hops, grain and malt usage and tables for water modification. There's even food recipes including an awesome chocolate stout cake.