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Association of Brewers offers three new beer book titles.

Association of Brewers offers three new beer book titles

The Association of Brewers recently announced the release of three new book titles to its ever-increasing brewing library. The titles include Beer and Brewing, Volume 10, Continental Pilsener and Lambic, the second and third books in the Classic Beer Style Series.

Beer and Brewing, Volume 10 compacts the 1990 American Home-brewers Assn. National Conference on Quality Beer and Brewing into 199 pages of the latest information available on beermaking and appreciation. This volume includes tips for beginners as well as technical teasers for advanced brewers.

Beginning brewers are treated to a homebrew primer with Scott Birdwell's chapter, "Making Quality Homebrew." Covering ingredients, brewing procedures and recipe formulation, this section is comprised of answers to the questions Birdwell has addressed over the years. Other chapters include beer blending as a way to enhance complementary characteristics of two brews, and cooking with beer.

Written by noted beer author David Miller, Continental Pilsener details specifics of the pilsener beer style through history, brewing ingredients and brewing techniques.

The book opens with the origins and developments of pilsener, considered the father of all lagers. The chapter, "Profile of the Pilsener Style" outlines the range of characteristics covering that style.

For the practical brewer, 15 recipes for four different types of pilsener - Bohemian, German, North German and Dutch-Scandinavian - outline the brewing techniques as well as the special attention needed to make failsafe beer. Recipes are designed to work for both beginners and microbrews.

Lambic, written by Jean-Xavier Guinard, outlines one of the rarest beer styles ever. A student of Michael Lewis at the University of California-Davis, Guinard completed his doctoral studies on the physiology of yeast and is working on a treatise on lambic brewing. He blends his experience as a sensory science, brewing and microbiology writer with his love of lambic to create this volume.

The text introduces the reader to the origins of style - from the Belgian brewing tradition to the lambic and gueuze appellations. Lambics are described as the oldest brewing method still in use in the Western world.

Along with the chapter noting the evolution of lambic brewing, Guinard shows readers the fine details of what makes lambics so unique - from their natural fermentation by the microbial flora in the brewery to their second fermentation that requires the artistic skill of the brewer. The book also provides formulas for recreating the Belgian microbial flora, and recipes complete the necessary information.

Each of these books is available through Brewers Publications. For more information, contact them at P.O. Box 287, Boulder, CO; or phone: (303) 447-0816.
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Publication:Modern Brewery Age
Article Type:Bibliography
Date:Jan 7, 1991
Words:433
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