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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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Descriptions du produit

Book by Hieronymus Stan

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Commentaires client les plus utiles sur (beta) 4.3 étoiles sur 5 33 commentaires
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 An excellent book for those who want to understand and better appreciate beers brewed with wheat 28 octobre 2015
Par P. Mulloy - Publié sur
Format: Broché Achat vérifié
In this book well-known beer writer Stan Hieronymus tackles beers featuring wheat as a main ingredient. He specifically focuses on Belgian White Ales, Southern German Weiss Beers, American Craft Wheat Beers and Historic Wheat Beers. He does not address sour and wild beers such as Lambics and Berliner Weiss. He gives a good overview of the impact of wheat on brewing, the history and traditions of each style, and important aspects of ingredients and brewing processes. Hieronymus does not provide clone recipes. He believes brewers benefit more by working the recipes out for themselves. In the final section he provides home brewers and wheat beer fans with the information they need to understand the recipes for each style and how to evaluate individual examples and how to enjoy the various styles. The book is engaging and well written and will appeal to those who want to understand and better appreciate beers brewed with wheat. Those looking for clone recipes or for an extensive book of wheat beer recipes will be disappointed.
17 internautes sur 17 ont trouvé ce commentaire utile 
4.0 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 
5.0 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.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Good book overall, slightly dry, not an academic text 18 novembre 2013
Par Anthony - Publié sur
Format: Broché Achat vérifié
This is an interesting book, it wasn't exactly what I expected. Rather than focus exclusively on the techniques of brewing with wheat and be very academic in its approach, this is more of a broad overview of how wheat is used in brewing. There is coverage of the history of wheat, some discussion of how people brew with it, and things you have to deal with when you are using it. Although I was a little off-put at first, the discussion of different styles with recipes and input from current brewers is actually really interesting. For instance the author talks about how early adopters of wheat in the microbrewing community had to overcome resistance to cloudy beers and it is an interesting historical overview for those of us who were barely walking at that time. Overall, I'm happy with the book but it can be a little dry at time, it is very large in its coverage of styles using wheat and worth having if you want to know more about how to use wheat.
1 internautes sur 1 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Looking to brew better wheat beers? Read a different book. 31 janvier 2016
Par David Johnson - Publié sur
Format: Broché Achat vérifié
I'm amazed at how many stars people are giving this book. It is nothing more than a glorified history book. Where are the technical tips? He visited so many brewers. What brewing secrets did he learn? I was looking to learn the secrets of brewing wheat beers. Instead I got a very long historical account of wheat beers. So disappointed. Was thinking of buying Brew Like A Monk - not anymore.
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