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Brewing: A Step-By-Step Guide to Making Beer, Wine and Cider
Home brewing is a creative, productive and rewarding hobby - and with beer, wine, cider, perry and hedgerow brew to choose from, there is something for everyone to enjoy. This text provides month-by-month advice on the best time to make and drink your brews throughout the calendar year.
144 pages, Paperback
First published April 1, 2011
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About the author
Jack Thompson
119 books3 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
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Displaying 1 of 1 review
September 6, 2019
This was the first book I read about brewing. I didn't know anything at the time and used it as a guide on what to do.
The book is short and thus only contains the basic information on how to brew without going into any detail of why. It is followed by a bunch of recipes organised by seasonality. The recipes are in metric measurements which is very good however I look back at them all with a healthy scepticism. For example, an IPA with only East Kent Golding Hops is terrible. Fruit for a beer is better added to the secondary fermentation for imparting flavour. If boiled you lose lots of flavour and just get the bitterness of the fruit. There are lots of ciders and wines which I've never tried and probably never will.
The book finishes by suggesting some food recipes you can make using the beers, ciders and wines you've brewed yourself.
This is a short book which may be a good introduction to brewing if you have no knowledge of brewing (like I did when I read it). If you want a much better and comprehensive explanation of how to homebrew beer I would recommend John Palmer's "How to Brew"
The book is short and thus only contains the basic information on how to brew without going into any detail of why. It is followed by a bunch of recipes organised by seasonality. The recipes are in metric measurements which is very good however I look back at them all with a healthy scepticism. For example, an IPA with only East Kent Golding Hops is terrible. Fruit for a beer is better added to the secondary fermentation for imparting flavour. If boiled you lose lots of flavour and just get the bitterness of the fruit. There are lots of ciders and wines which I've never tried and probably never will.
The book finishes by suggesting some food recipes you can make using the beers, ciders and wines you've brewed yourself.
This is a short book which may be a good introduction to brewing if you have no knowledge of brewing (like I did when I read it). If you want a much better and comprehensive explanation of how to homebrew beer I would recommend John Palmer's "How to Brew"
Displaying 1 of 1 review