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IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale (Anglais) Broché – 1 novembre 2012

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Descriptions du produit

Book by Steele Mitch

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Détails sur le produit

  • Broché: 352 pages
  • Editeur : Brewers Publications (1 novembre 2012)
  • Langue : Anglais
  • ISBN-10: 1938469003
  • ISBN-13: 978-1938469008
  • Dimensions du produit: 15,2 x 2,3 x 22,9 cm
  • Moyenne des commentaires client : 4.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 35.874 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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2 internautes sur 2 ont trouvé ce commentaire utile  Par Telc0ntaR le 29 juillet 2013
Format: Broché Achat vérifié
Très bon livre pour ceux qui s'intéressent à ce type de bière. La première partie raconte l'histoire des IPAs? La seconde contient de nombreuses recettes d'IPA (très orienté marché américain, de nombreuses bières sont peu connues en Europe).
Très instructif pour qui brasse sa bière.
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1 internautes sur 1 ont trouvé ce commentaire utile  Par Bruno Oliveira le 16 septembre 2014
Format: Format Kindle Achat vérifié
Great job, tons of history and good information. I loved that recipes, cause we can have a notion of how this great breweries work.
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Amazon.com: 69 commentaires
50 internautes sur 54 ont trouvé ce commentaire utile 
Well written but average information 5 octobre 2012
Par Brian LeBaron - Publié sur Amazon.com
Format: Broché Achat vérifié
If you like beer history, you'll like this book. About half of it is history of the IPA from 1800 to present. The history is well written and extremely well researched. If you are the sort who reads the beer history blog Shut Up about Barclay Perkins, you will enjoy the book.

Unfortunately, I found the book lacking in real tips for brewing better (modern) IPAs. There is good recipe information for brewing historical IPAs circa 1800-1850 (including water chemistry), but none of the recipes are scaled for the standard 5 gallon homebrewer setup. I myself am looking forward to using the information to brew a heavily hopped Burton IPA in the near future. There are also excellent recipes for some of the best-known modern IPAs in the country. All in all, about 50 pages of recipes. These recipes are from the horse's mouth, so to speak, and should be much more accurate than anything you find on the internet.

There is some style discussion for double IPAs, black IPAs (or dark cascadians, whatever you want to call them), and Belgian IPAs, but it really doesn't amount to much and is more of a side note than a main focus.

There is good brewing information in the book, but if you have already read Palmer's How to Brew and Yeast by White and Zainesheff (both of which are excellent books all homebrewers should read), I don't think there will be anything new to you. In the end, it is a nice addition to the interested brewer, but definitely not a must-have. Cheers.
15 internautes sur 18 ont trouvé ce commentaire utile 
Not what I expected 23 octobre 2012
Par G. Larsen - Publié sur Amazon.com
Format: Broché Achat vérifié
If you're interested in the british origins of IPA, you might love this book. A huge portion of the book is dedicated to history. While the recent American history (from 1960s to present) was very interesting, the older British history was pretty dry for me. What I was really hoping for was the end-all technical book on how to brew the perfect IPA. The technical portion of the book is surprisingly short and I haven't learned a lot i didn't already know (keep in mind that I have already read a lot about brewing hoppy beers.) I also feel that some of the information is vague. He doesn't say "do exactly this and your IPA will improve." Also, the recipes are a little tricky to follow, with some not clearly stating hop amounts. So, if you're looking for technical how-to, you might be a little disappointed.
2 internautes sur 2 ont trouvé ce commentaire utile 
Excellent Book 23 décembre 2014
Par P. Mulloy - Publié sur Amazon.com
Format: Broché Achat vérifié
Mitch Steele graduated from University of California Davis with a degree in fermentation science in 1984 and he spent a major chunk of his brewing career as a brewer with Anheuser Busch. For the past 8 he has been head brewer at the Stone Brewing Company, known for their assertive IPAs. Mitch has an incredible amount of experience making beer and he buttresses that experience with extensive research into IPAs. In this book he provides an excellent history of the development and growth of IPA from the early 1700s to the present craft beer revolution. He gives a good overview of the current IPA variations and presents some of the challenges of brewing each. Mitch follows this with a good section on IPA ingredients and finishes with 60 pages of recipes. The recipes do not give specific amounts. He gives targets, identifies the percentages you need to meet the targets and assumes that you will use the information in his ingredient chapter to scale the recipe up to your size of a system. If Mitch’s explanations are not clear enough (I thought they were), you can figure the specific amounts for your system using either Ray Daniels Designing Great Beers or John Palmer’s How to Brew. This book is published by Brewers Publications, a division of the Brewer’s Association, a craft brewer’s trade organization. The book is intended for both craft and home brewers but by shooting for both audiences, doesn’t always serve both well. On the whole, this is an excellent, well prepared book.
2 internautes sur 2 ont trouvé ce commentaire utile 
Interesting reference, great IPA recipe resource. 13 novembre 2012
Par Aaron Ouellette - Publié sur Amazon.com
Format: Broché
Having read numerous brewing books, of both instructional, historic, and recipe this is a great combination of all three. Instead of trying to weave history with recipes and historical technique, the book is nicely divided into three main sections. History, technique & ingredients, recipes.
While the historic information may be not be terribly exciting, it's good to see the myth of IPA name corrected. It's also great to see so many recipes for amazing IPA's in one book. There is a large section dedicate to brewing techniques, and ingredients for IPA's. Recipes are from Russian River, DogfishHead, The Alchemist, Hill Farmstead, Avery, etc. As an avid homebrewer I can't wait to put a few of these recipes to the test, and use techniques to improve my existing hoppy ales.
1 internautes sur 1 ont trouvé ce commentaire utile 
Not Sure I'd Buy It If I Could Go Back 25 septembre 2015
Par Brandon Scott Drury - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
If you quickly skim the title, you see, "IPA: Brewing Techniques". That's kinda what I was hoping for. I SORTA feel like I got it, I guess, but it clearly wasn't where the bulk of the material of this book was focused. I did expect some IPA history. For those of us who are primarily into the APA beer style, it's fairly well-known that the beer England was cranking out back in the time of the US Civil War was NOT the same thing. So, while I'm generally really into history, I just couldn't get into the shipping records of some beer company from 150+ years ago who makes a style of beer that I'm not really into. The history portion is much longer than I expected and is radically nerdier/deeper than I expected.

The recipes are never a bad touch. I didn't see their value so much at first, but I have went back and referenced them on multiple occasions. The web is filled with beer recipes, however, so this certainly isn't an exclusive source of such info.

I feel there was quite a bit of brewing information that was left out. There was a sense of elitism without explanation (always a red flag) when it came to jabs against dry yeast or extract brewing. Simply stating that extract "doesn't taste as good" (to paraphrase) wastes an incredible opportunity to teach. I came across as dogma to me and that won't improve my brewing. I missed out on the "why" part.

The trickiest part of all this is I'm not a huge fan of the Stone IPA, but am a huge fan of Stone Ruination. Because of this, the book's claims of using extremely small amounts of specialty grains to keep from masking the flavor of the hops may or may not be for me. The author sure seems to be a fan of following the rules for any given style of beer, and I generally abhor such talk. I'll just have to do my own experimentation and find out. You could argue that's a strength of the book, but I'm not so sure. I bought the book to rule out a bunch of low-hanging-fruit-issues so that I could move to more pressing experiments. Oh well.

Overall, it's not a bad read. The extremely detailed history lesson of IPA is going to be for a TINY segment of the population. The recipes are....well....recipes. The information ain't bad, but I don't recall any Eureka moments. If you've got The Complete Joy Of Brewing and John Palmer's How To Brew, this book really doesn't add much.
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