Stout (Classic Beer Style Book 10)

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 It was also published in 1998 and is a little out of date.

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.

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.

Clear and informative information.

good book

awesome

perfect.

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

O livro é excelente, sobretudo porque esclarece que a Stout não se originou da Porter. Espetacular. As referências trazidas pelo autor fundamentam a constatação de que as Stout's existiam antes das Porter's e que, provavelmente, estas podem até ter sido originadas daquelas ou se apresentado como uma opção.

historia, recetas,.todo en un solo libro

Great book to brew with or just to read and dream of brewing. I give it 5 stars.

Explica em detalhes como fabricar uma stout, comparando várias marcas, mas mais profundamente na Guinness. Muito bom para quem quer fabricar

Me hacido muy util!!Lo recomiendo para todos. Es muy simples de entender.Lo e comprado por recomendacion de amigos.

Muy buen libro muy completo y fácil de comprender, me ayudó mucho a aclarar mis dudas y corregir algunos errores.

Not really my type of book.