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Stout (Classic Beer Style Series, 10), by Michael Lewis
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Michael Lewis, Ph.D., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Illustrations and photos throughout.
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Product details
Series: Classic Beer Style Series, 10 (Book 10)
Paperback: 192 pages
Publisher: Brewers Publications (January 26, 1998)
Language: English
ISBN-10: 0937381446
ISBN-13: 978-0937381441
Product Dimensions:
5.6 x 0.4 x 8.6 inches
Shipping Weight: 8.8 ounces (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
16 customer reviews
Amazon Best Sellers Rank:
#494,135 in Books (See Top 100 in Books)
This book is No. 10 in the Brewer’s Publications Classic Beer Style Series. Most of the books in the series are written by professional brewers or homebrewers with extensive experience and are geared to homebrewers and perhaps craft brewers. Dr. Lewis has taught at the University of California, Davis – the country’s leading brewing program. Like other books in the series, it covers the history of the beer, its flavor profile and how to brew the beer. This book is considerably more granular than most books in the series, spends more time discussing the commercial brewing of stout. His discussion on taste is fascinating but probably far more statistical and detailed than most homebrewers can endure. He also includes a survey of commercial stout brewers which data heads such as me will salivate over but which most homebrewers will avoid. The book contains 16 actual pages on brewing stout at home and includes 6 recipes expressed in kilograms, grams and liters. Those unfamiliar with metric will find these a pain. This book more directly focuses on the professional brewer and I do not think it fits well with this series. It is an excellent book directed towards the wrong audience. It was also published in 1998 and is a little out of date.
I found this book on stout to not be as good as the chapter on stout in designing great beers. This is probably the worst in the series. If you are getting all the books in the series you may as well get this one otherwise save yourself some time and just get designing great beers. My biggest complaints.a. Completly dismissive of the Oatmeal Stout style saying it's just a sweet stout plus marketing.b. Treats imperial stout as just a stronger version of standard stout.c. Doesn't ever define stout.d. no recipies for milk stout or oatmeal stout(see a).e. Refuses to accept porter as a different style.f. Lot's of downright incorrect information.
Clear and informative information.
I'm still working on reading this book, but the authors' writing style isn't clicking with me. I'm a home brewer and it wasn't what I expected it to be. He mostly discusses commercial brewing and has one chapter set aside for home brewers, written by someone else. In a nutshell (and remember, I'm not finished with it, but I've scanned through most of it) the author indicates there is no set formula for stout, and that the line between porters and stout is fuzzy...stout apparently having a higher originating gravity. Instead, I would recommend "Designing Great Beers" by Ray Daniels. However, this one will fill a niche in my library.
good book
perfect.
Everything you ever want to know about stout. From 1677 to the present, this book has it all.
Essential information on Stouts. Dr. Michael Lewis writes in a very understandable and clear way. Lots of good tips and tricks.
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