Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
EUR 16,18
  • Tous les prix incluent la TVA.
Il ne reste plus que 3 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Brewing Classic Styles: 8... a été ajouté à votre Panier
Amazon rachète votre
article EUR 5,83 en chèque-cadeau.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 2 images

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew (Anglais) Broché – 1 janvier 2007


Voir les 2 formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
Broché
"Veuillez réessayer"
EUR 16,18
EUR 12,70 EUR 14,29

Offres spéciales et liens associés


Produits fréquemment achetés ensemble

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew + Yeast: The Practical Guide to Beer Fermentation + For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops
Prix pour les trois: EUR 54,12

Acheter les articles sélectionnés ensemble

Descriptions du produit

Jamil Zainasheff is a perennial award winner at the National Homebrew Competition finals and winner of over 500 brewing awards across all style categories. In this book he teams up with home-brewing expert John J Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.


Vendez cet article - Prix de rachat jusqu'à EUR 5,83
Vendez Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew contre un chèque-cadeau d'une valeur pouvant aller jusqu'à EUR 5,83, que vous pourrez ensuite utiliser sur tout le site Amazon.fr. Les valeurs de rachat peuvent varier (voir les critères d'éligibilité des produits). En savoir plus sur notre programme de reprise Amazon Rachète.

Détails sur le produit

  • Broché: 317 pages
  • Editeur : Brewers Publications (1 janvier 2007)
  • Langue : Anglais
  • ISBN-10: 0937381926
  • ISBN-13: 978-0937381922
  • Dimensions du produit: 14,7 x 2 x 21,9 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 9.303 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
  •  Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?


En savoir plus sur les auteurs

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Dans ce livre (En savoir plus)
Parcourir les pages échantillon
Couverture | Copyright | Table des matières | Extrait | Index
Rechercher dans ce livre:

Quels sont les autres articles que les clients achètent après avoir regardé cet article?

Commentaires en ligne

5.0 étoiles sur 5
5 étoiles
2
4 étoiles
0
3 étoiles
0
2 étoiles
0
1 étoiles
0
Voir les deux commentaires client
Partagez votre opinion avec les autres clients

Commentaires client les plus utiles

1 internautes sur 1 ont trouvé ce commentaire utile  Par Boitelle le 21 juillet 2011
Format: Broché
Un titre malheureusement uniquement disponible en anglais pour qui veut fabriquer de bonnes bières à partir d'extrait de malt, à noter également la possibilité d'obtenir la recette en tout grains. Globalement un titre réussi qui ravira le brasseur amateur.
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire. Si ce commentaire est inapproprié, dites-le nous.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer
Par Roland le 31 janvier 2014
Format: Format Kindle Achat vérifié
Rempli de bons conseils utiles pour chaque sorte de bières. Le classement est également très utile lorsqu'on désire retrouver un type ne particulier.
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire. Si ce commentaire est inapproprié, dites-le nous.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer

Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 161 commentaires
157 internautes sur 164 ont trouvé ce commentaire utile 
Great recipes and tips for all beer styles 4 décembre 2008
Par Amazon Customer - Publié sur Amazon.com
Format: Broché
When I first heard about the publication of "Brewing Classic Styles" last year, I was anxious to get the book so that I could try my hand at recipes that have a proven track record. Previously, I had been getting recipes off the Internet in a haphazard way, with no way of judging the quality of the recipe except by brewing it. I was also excited to read "Brewing Classic Styles" because of the impressive brewing reputations of its authors, John Palmer and Jamil Zainasheff.

John Palmer is the author of "How to Brew," now in its third edition. This is my favorite homebrewing book. My brew kettle will be struck by lightning for saying this: How to Brew is better even than Charlie Papazian's The New Complete Joy of Homebrewing. John has a knack for writing clear explanations of advanced brewing topics. John is a frequent speaker at the National Homebrewing Conference and he writes the "Advanced Brewing" column for "Brew Your Own" magazine.

Jamil Zainasheff has not previously written any homebrewing books, but I think that's only because he was too busy brewing. He has won a multitude of awards in major homebrewing competitions including two Ninkasi Awards for the highest overall score at the National Homebrew Competition. Jamil is heavily involved with the Beer Judge Certification Program (BJCP) and he writes the "Style Profile" column for "Brew Your Own" magazine.

"Brewing Classic Styles" capitalizes on the fact that Jamil has an award-winning recipe for every beer style in the BJCP style guidelines. He has fine-tuned these recipes by brewing batch after batch for competitions over many years. Interestingly, he had already shared most of these recipes on the Internet before "Brewing Classic Styles" was written.

"Brewing Classic Styles" is organized into two main sections: one covering ingredients and process and the other containing Jamil's recipes. John Palmer wrote the ingredients/process portion, which is contained in Chapters 1 - 4 and the four appendices. John provides useful information about style selection, ingredients selection, and brewing techniques--especially techniques for making better beer from malt extract. It is helpful to have this information in the same book with Jamil's recipes. For example, the sections on hop substitution, making yeast starters, and water treatment are ones that I frequently refer to. However, the "how to brew" material in "Brewing Classic Styles" is not sufficient to eliminate the need for a comprehensive homebrewing book.

The remainder of the book, Chapters 5 - 27, is devoted to Jamil's recipes. To help the reader select recipes appropriate for his or her expertise, each recipe is classified with a "level of effort" necessary to brew it. Of the 81 recipes in the book, 24 are classified as beginner, 28 as intermediate, and 29 as advanced. The beginner category contains all of the pale ales, brown ales, porters, and stouts. Strong ales and ales that use unusual ingredients fall in the intermediate category. All of the recipes for lager styles are classified as advanced because they require active temperature control for fermentation.

"Brewing Classic Styles" covers all of the styles defined in the BJCP Style Guidelines. Related styles are presented in one chapter; for example, the Pilsener chapter contains sections for German Pilsener, Bohemian Pilsener, and Classic American Pilsener. Within a chapter, the section for each style is presented in a consistent format. First, the BJCP style description and brewing parameters are stated. Next comes my favorite part of the book: "Keys to Brewing." This is where Jamil reveals secrets of his success for the style. In many cases, these "keys" are the result of brewing many batches over many years. This is the information that you probably won't find with recipes posted on the Internet.

After "Keys to Brewing" comes the recipe proper, which deserves closer attention. Each recipe in "Brewing Classic Styles" begins with the target values for original gravity, final gravity, attenuation, bitterness, color, and alcohol content. Next is a table of malt extract ingredients with columns for the type of extract, the weight in pounds and metric units, and the percent of the total weight. The recipes are based on a post-boil volume of six gallons. The extract percentage values are handy if you are scaling the recipe for a different batch size. After malt extract, the recipe continues with a table of specialty (steeping) grains, a list of hops, a recommended yeast strain, fermentation requirements, and recommended carbonation level.

The final portion of each recipe is the "All-Grain Option," which is the only serious fault of the book. Let me explain. Jamil's recipes were originally designed to be brewed with all grain ingredients, but for "Brewing Classic Styles" these recipes were converted to use liquid malt extracts as substitutes for the base grains. From a marketing standpoint, this is understandable, since the majority of homebrewers brew with extract rather than with base grains. What is odd is that the malt extract version of the recipe is presented as the main recipe and the all-grain version is given as an "option" at the end of the recipe--almost as an afterthought.

Furthermore, it is annoying that the malt bill for the all-grain version of each recipe is not listed in an easy to read table format as the extract ingredients are. Instead, the base grain types and amounts are buried in the "All-Grain Option" paragraph. To make matters worse, the base grain percentages are not given--you must either calculate the percentage of each grain yourself or refer back to the extract section. As an example, here is the "All-Grain Option" portion of the American Pale Ale recipe:

"Replace the light extract with 11.3 lbs. (5.1 kg) American two-row malt. Replace the Munich extract with 0.75 lb. (340g) Munich malt. Replace the wheat extract with 0.5 lb. (227g) wheat malt. Mash at 152 F (67 C)."

Clearly, this is not as easy to use as a simple table listing each grain with its type, weight, and percentage.

Another problem that arises from converting all-grain recipes to liquid malt extract is that the amount of each extract does not jibe with the amount of liquid extract in a can. This results in leftover liquid extract that is not readily stored. It would have been better if the authors had used dry malt extract because it can be purchased in a variety of sizes and it is easy to store any leftovers.

In spite of the well intentioned, but flawed, attempt to present all-grain recipes as malt extract recipes, "Brewing Classic Styles" is an excellent recipe book. It covers the breadth of the BJCP styles with enough depth to sink your teeth into. The "Keys to Brewing" for each style alone are well worth the price. I have brewed six different recipes from "Brewing Classic Styles" so far and I have been very pleased with the result in all cases. In fact, my rendition of the Ordinary Bitter recipe was an award-winner at the 2008 Maryland Microbrewery Festival. If I had to pare my homebrewing library down to one book, I would be left with "How to Brew." But if I were allowed just one more homebrewing book on my shelf, it would definitely be "Brewing Classic Styles."
38 internautes sur 39 ont trouvé ce commentaire utile 
Great overview, not a ton of depth 9 avril 2012
Par Geordan - Publié sur Amazon.com
Format: Broché
Having listened to the Jamil Show on the Brewing Network avidly, and being a big fan of Palmer's essential "How To Brew," I was excited to get my hands on Brewing Classic Styles. Jamil has said in the past that this book was greatly influenced by Ray Daniels' fantastic "Designing Great Beers," and I'm not surprised -- Daniels' book is an essential brewing resource.

Though there are tons of fantastic recipes in Brewing Classic Styles, it came as a bit of a disappointment -- there is very little depth beyond the basic recipes themselves. Much of the content is repeatedly duplicated, which, while understandable, feels lazy or rushed. Fermentation information, which Jamil stresses often as being the most important aspect of a recipe, is nearly always reduced to a boilerplate 3 sentence paragraph.

Jamil and Palmer state that the book started out as a "how to brew with extract" guide, and it shows: each recipe is delivered as extract based, with all grain options given in a final paragraph. Though this is not really a big deal, I do wish that the all grain recipes had been presented in the same easy to read format as the extract, instead of having to go back and plug in substitutions.

The most enjoyable part of reading the book itself are Jamil's stories regarding certain recipes; I will admit that I find myself wishing for more of these!

In conclusion, "Brewing Classic Styles" is a great collection of recipes that lacks some depth; it does, however, make a fantastic accompaniment to Daniels' "Designing Great Beers," which has all of the depth but no actual recipes.
33 internautes sur 35 ont trouvé ce commentaire utile 
Wide Ranging and Quality Recipes 2 décembre 2007
Par R. Bowser - Publié sur Amazon.com
Format: Broché
Jamil and John's excellent recipe book adds a missing element to the world of home brewing. This is a list of proven recipes in every style with notes about what is key in brewing that style. It is also a nice touch that an extract recipe is listed for each style as well.

Although, there are other recipe books available and recipes are all over the web, there is really no uniformly trusted source for spot on recipes for so many styles. Too many times I have grabbed a recipe even from a decent source and only later with more experience been able to isolate its flaws.

This book should help people start brewing their favorite styles or venture into unfamiliar styles with a real home brew pro as their guide. I have already brewed a couple of the recipes and can't wait to try more. Super resource.
9 internautes sur 9 ont trouvé ce commentaire utile 
An excellent recipe book 7 avril 2008
Par K. Sletteland - Publié sur Amazon.com
Format: Broché
Brewing Classic Styles gives a concise introduction to each BJCP defined beer style, and proven example recipes for how to brew them. The recipes are all based on extracts (with specialty grains), with an all-grain option, and although they are centred around the ingredients, there's enough information about process as well to help you produce very good beer -- but if you're a total beginner, I'd recommend getting John Palmer's How to Brew as well.

There are also plenty of hints for how to tweak and modify the recipes for different outcomes, so the book should be a good companion to Designing Great Beers by Ray Daniels for intermediate and experienced brewers as well, and doesn't confine you to one specific way of brewing or to a particular end result. As such, it encourages further creativity, even though the recipes should be (and are, at least to the extent I have tried them) excellent as they are.

Brewing Classic Styles isn't an essential book for the home brewer. You can easily get by without it. Some of the ingredients can be hard to find, especially outside the U.S. It is, however, a very good introduction to the styles, and provides you with clear examples of how to brew each. Of its kind, it's probably the best there is.
7 internautes sur 7 ont trouvé ce commentaire utile 
Good book, Kindle edition not right 1 avril 2011
Par T. Steckler - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
While the paperback is just fine, and I like the recipes, the kindle edition has problems with the font. It's more like a converted pdf instead of using the builtin fonts on the kindle. I'm not describing this correctly but make sure you down load the sample before getting the kindle edition.
Ces commentaires ont-ils été utiles ? Dites-le-nous


Commentaires

Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?