An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters
Greg Koch
Matt Allyn
192 pages
Publisher:
Quarry Books, USA
Brewing craft and artisanal beer has become a labor of love for enthusiasts and epicures the world over, with new people joining the ranks every year. The Brewer's Apprentice is a behind-the-scenes guide to all aspects of this ancient art. However, instead of simply sharing brewing recipes, tasting guides, or buying recommendations as many other books do, this book gives readers unique insights into craft brewing culture, and lets the "masters" share their own expertise.
In a series of in-depth profiles, the legends, innovators, and rising stars of the beer world share their deep reserves of brew knowledge, insider tips, recipes, and more. Inside you'll learn: sourcing the best ingredients, brewing "locally" and seasonally, farm-to-table brewing, fine-tuning your home-brewing skills, brewing chemistry, nontraditional ingredients, barrel-aging beers, and extreme brews, meads, lambics, ciders and other classic brews.
Greg Koch is co-founder and CEO of Stone Brewing Co. in Escondido, California. Since Greg started the company with his partner, Steve Wagner, in 1996, Stone has become one of the fastest-growing and highest-rated breweries in the world. Brewing 115,000 barrels in 2010, Stone is the fourteenth-largest craft brewery in the United States, and the largest American-owned brewery in the southwestern United States, a position it achieved without advertising, discounting, or giving away freebies. Greg passionately believes that environmental and social sustainability goes hand-in-hand with brewing mind-blowing beer, and he frequently speaks on topics ranging from craft beer to business to food to marketing, bringing a bold, entertaining, and often humorous approach to public speaking engagements.
Matt Allyn is a freelance writer living, drinking, and brewing in Allentown, Pennsylvania. He's a certified, card-carrying beer judge, and has been homebrewing award-winning beers for six years. His writing has been published in Men's Health, Draft, Zymurgy, Runner's World, and Bicycling. And while he doesn’t have a favorite beer, he prefers whatever is fresh, seasonal, and in his hand.
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