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Brewing With Wheat: The 'wit' and 'weizen' of World Wheat Beer Styles (Anglais) Broché – 16 mars 2010

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Book by Hieronymus Stan

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Format: Broché Achat vérifié
Probably the most disappointing brewing book that I have bought. This has been written by a journalist, not a brewing specialist. The whole book reads like a magazine article, different opinions are 'reported' without the author actually constructing his own point of view. Much of the book is just journalistic pap with little technical information or much in the way of 'how to brew'. If you like pappy journalism then this is the book for you, if, like me, you are looking for a brewing manual on wheat beer then save your money and buy something else.
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Commentaires client les plus utiles sur (beta) HASH(0x976a472c) étoiles sur 5 30 commentaires
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HASH(0x9bb282d0) étoiles sur 5 Culture and Craftmanship in Several Traditions 20 mars 2010
Par M. Hall - Publié sur
Format: Broché Achat vérifié
Homebrewers familiar with Stan's excellent "Brew Like a Monk" will be immediately in familiar territory with this book. The writing is engaging and personal, and draws attention to the importance of each brewer's individuality in creating the diversity of wheat beer styles around the world; the reader gets to know many people while reading the book.

Rather than being a recipe book of steps to follow, this book fills the role of spending time with both the brewers who make these beers, and an experienced beer writer who can help collate the massive amount of knowledge and opinion out there about how to create them. "Brewing With Wheat" is not only about how to brew a good wheat beer, but also about why the featured brewers think these are best practices.

There is certainly technical information, but without being prescriptive. Stan assumes the readers of this book are already good brewers who can think about what is being made and adapt ideas to their own systems and preferences. And yet, as specific as some information is, it avoids telling you what to do. That will certainly be frustrating for some, but it is exactly how I think about my brewing. I'm looking forward to this book getting as shopworn as "Brew Like a Monk" has become.
10 internautes sur 10 ont trouvé ce commentaire utile 
HASH(0x9bb28a2c) étoiles sur 5 Wealth of Wheat Brewing Know How 19 avril 2010
Par Charles Jason Osicka - Publié sur
Format: Broché Achat vérifié
This is an excellent book, well thought out, source of wheat brewing history and knowledge. Great book for beginner to advanced home brewer. It really appealed to my tastes since I'm a professional engineer working in the beer, wine and fermented beverage industries. There's not much technically but once you read it, go back and reread as there is a wealth of hidden technical information from which to extrapolate hidden brewing secretes. I use this book as a source for wheat brewing and wheat recipe development. This is a must-have for any serious brewer.
8 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x9bb28960) étoiles sur 5 Excellent Comprehensive Resource 18 octobre 2010
Par Lee Jacobson - Publié sur
Format: Broché Achat vérifié
Let me begin by saying that I am not a big wheat beer fan. However, I found Stan Hieronymus' previous book, Brew Like a Monk, to be one of the most well-researched and comprehensive books on brewing to any style available. He provides a tremendous amount of information from many sources that gave me a tremendous insight into the process of brewing a diverse array of beers. These are beers I love, and frequently try to brew. Given how much I liked his earlier book, I bought this book to see if he could get me similar interested in beers that are the minority of wheat I drink and brew.

Much like his previous book, Brewing with Wheat provides an incredibly well-researched, incredibly comprehensive discussion of brewing wheat beers. He covers all the classic styles in great depth, talking to a range of producers, and even researches details on more rarely brewed, antiquated styles. The information extensive, ranging from ingredients used from producers, to very specific temperature and flavor charts for ALL commercially available wheat yeasts. Some (including myself) may find that his anecdotal discussion style may lead to some long-winded sections that are occasionally tangential. However, it is very readable and the information is top-notch. It gave me many ideas, including insights on how to brew better versions of these beers.

I have tested out several of the techniques listed and consider this to be a valuable addition to my brewing library. I was able to brew better wheat beer almost immediately, and to utilize several techniques to control flavor characteristics (e.g., creating a lower-ester, higher phenol heffeweizen through a combination of mash and fermentation techniques). In particular, I think the table of yeast strains provided at the back of the book (even more comprehensive than Brew Like A Monk) is an incredible resource to any brewer who wishes to brew wheat beers. I also appreciate that Gordon Strong, one of the most noted American beer judges, provides insights what judges look for in these beers, including common off-flavors and mistakes. These not only let people know what to do, but also make it clear what is inappropriate for these beers as well.

I want to emphasize, this is not an instruction manual or a basic recipe book. It's a discussion of the ingredients, techniques, and processes used by commercial brewers and several homebrewers. It lets you know what producers do and why, so you can assess that information yourself and determine the best way to use it. While there are a couple recipes, this is not a basic how-to manual. It assumes you are at least familiar with basic brewing processes and science. Beginning brewers should first read books like How to Brew, The Complete Joy of Homebrewing, or similar manuals to understand the techniques described within them. Those looking to simply get good recipes have a number of other options. Those who want to think about making truly great wheat beer should read this book.
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HASH(0x9bb2860c) étoiles sur 5 Wheat... 25 avril 2012
Par Frank Moskos - Publié sur
Format: Broché
Overall, very good, especially if you are interested in brewing a Wit, Hefe-Weizen, american wheat, or one of the relics (berliner weisse, gose, et cetera). also some very good hints about how to achieve some authenticity and balance. the author is very thorough, as in his previous publication, and covers how the classic examples and the pros do it. i also really liked the last two sections where they discussed judging, and the yeast profiles. my criticisms would be that there was little to no attention given to the effect of having wheat in other beers. this is afterall about brewing with wheat. perhaps a cursory discussion of lambic, saison, abbey ales, and other beers with wheat and the wheat's contribution would be helpful. also, some discussion about other ingredients in a wit beer and alternative styles (like in wild brews) would be nice. perhaps even recipes for a dunkleweizen and weizenbock...i know the author does not see this as a recipe book, and it is not, but when you are dealing with home brewing, they way to sum up some of your ideas and such is with the end products. also, a discussion about what the different grains add and such would have been helpful. i suppose that is why radical brewing by randy moser is in print. buy that as your primary recipe book, and consult this if you are interested in those styles.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x9bb28a74) étoiles sur 5 Approachable yet Fact Filled Survey of Wheat Beers 27 août 2010
Par J. Thomas Vincent - Publié sur
Format: Broché
Ever since the day in Germany when I tasted my first dunkleweizen and fell in love with craft beers wheat beers have remained a favorite of mine. So I was a natural audience for the book and it doesn't disappoint. Brewing with Wheat is a solid examination of the spectrum of the styles.

Most brewing books approach a topic like a technical discussion, but not so for Brewing with Wheat. It is more like you are having Stan over for a beer at your house and he is telling you all about his travels from the road. This isn't to say though it's a casual text, it's quite detailed on the science and the recipes brewers are using. In his own words from the final chapter "I'm not sure I learned any secrets, but... an awful lot of brewers let me look over their shoulders, explaining exactly what they are doing and why."

The organization starts with the basics of wheat as an ingredient and then dives into chapters on Wits, Hefeweizens, American Wheats, and some historic sections. While it can be enjoyed by any home or commercial brewer read in full the larger value in this book will by in doing research on a future recipe. Much like Designing Great Beers when you want to focus on how to make the most of your Wit you can look at the historic and modern techniques to perfect your own recipe. I enjoy experimental brewing so I look forward to use the book to designing a Gose or Grodziski. This book is a must have for every brewer's library.
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