The Secrets of Master Brewers

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.  From an award-winning beer author comes this fascinating tour of the historical brewing techniques and traditions behind 26 of the world's classic styles. Modern brewers offer homebrewing recipes for the time-tested beers. Jeff Alworth is a writer living in Portland, Oregon. He writes about beer, cider, and occasionally, politics. His books include: The Beer Bible (Workman), The Widmer Way (Ooligan), The Secrets of Master Brewers (Storey), and Cider Made Simple (Chronicle). His books have twice been cited by the North American Guild of Beer Writers as Best Book, and in 2016 The Beer Bible was named best wine, spirits, or beer book by the International Association of Culinary Professionals (IACP). He also co-hosts the Beervana Podcast, where he and Oregon State University economics professor Patrick Emerson discuss beer and the economics of beer. Jeff regularly gives educational speeches, guided tastings, and corporate presentations, and teaches courses about cider and beer.

  Brew with the Best



Learn to make the world's iconic beers with techniques and recipes from the pros. Behind-the-scenes tours of 26 outstanding European and American breweries reveal the processes, equipment, and ingredients that distinguish each style.



Your knowledgeable guide is beer guru Jeff Alworth, who explores such fascinating topics as the old-time Czech brewing traditions behond Pilsner Urquell's winning flavors and how Belgium's rich agricultural history shaped Brasserie Dupont's celebrated saison. Along the way, you'll learn what makes an Irish stout similar to an English ale, garner insights into the uniquely American love of hoppy beers, and more. And, most valuably, contemporary brewmasters share their secrets to help you create your own versions of these 26 classic beers. Foreword by Stan Hieronymus

Preface: Revealing the Invisible Hand

How to Use This Book

Part 1: British Tradition

  Cask Ales (Craig Bennett, Greene King)

  Strong Bitters (John Keeling, Fuller's)

  Mild Ales (John Boyce, Mighty Oak)

  Irish Stouts (Peter Mosley, Porterhouse)

  Old Ales (Alex Ganum, Upright Brewing)

  Strong Scottish Ales (Ian Cameron and Frank Smith, Traquair House)

Part 2: German Tradition

  Bavarian Lagers (Florian Kuplent, Urban Chestnut)

  Weissbiers/Weizens (Hans-Peter Drexler, Schneider & Sohn)

  Ales of the Rhine (Christoph Tenge, Hausbrauerei Uerige)

  Goses (Matthias Richter, Bayerischer Bahnhof)

  Berliner Weisses (Alan Taylor, Zoiglhaus Brewing)

Part 3: Czech Tradition

  Svĕtlé Pivos (Vaclav Berka, Pilsner Urquell)

  Tmavés/Černés (Michael Adamik, U Fleků)

Part 4: Belgian Tradition

  Belgian Ales (Hedwig Neven, Duvel)

  Witbiers (Phil Leinhart, Ommegang)

  Saisons (Olivier Dedeycker, Brasserie Dupont)

  Bières de Noël (Alexis Briol, St. Feuillien)

Part 5: French & Italian Traditions

  French Bières de Garde (S. & V. Bogaert, Hervé Descamps, St. Germain)

  Rustic French Ales (Daniel Thiriez, Brasserie Thiriez)

  Italian Lagers (Agostino Arioli, Birrificio Italiano)

  Italian Ales (Bruno Carilli, Birra Toccalmatto)

Part 6: American Tradition

  Hoppy Ales (Ben Edmunds, Breakside Brewery)

  Fresh-Hop Ales (Matt Swihart, Double Mountain)

  Brewing with Corn (Brian Mandeville, Fullsteam Brewery)

Part 7: Bre