Wild Brews: Culture and Craftsmanship in the Belgian Tradition

Wild Brews: Culture and Craftsmanship in the Belgian Tradition❴Reading❵ ➽ Wild Brews: Culture and Craftsmanship in the Belgian Tradition Author Jeff Sparrow – Heartforum.co.uk Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style Explores the world Culture and PDF Í of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

Is a well Culture and PDF Í known author, some of his books are a fascination for readers like in the Wild Brews: Culture and Craftsmanship in the Belgian Tradition book, this is one of the most wanted Jeff Sparrow author readers around the world.

Wild Brews: Culture and Craftsmanship in the Belgian
  • Paperback
  • 256 pages
  • Wild Brews: Culture and Craftsmanship in the Belgian Tradition
  • Jeff Sparrow
  • English
  • 23 May 2019
  • 0937381861

10 thoughts on “Wild Brews: Culture and Craftsmanship in the Belgian Tradition

  1. Andrew Bell says:

    The bible on sour beer making and a must for anyone attempting to brew the styles Goes from the most basic to the most detailed intricacies of sour producing cooperage to acid and ester production, fruit additions, etc Absolutely essential It also pays great attention to the history of sours and not just the technique.Cons Its very much belgian centric In almost completely ignores sour beers from Germany berliner weisses, gose, etc , and doesn t touch into American sours in great detail The bible on sour beer making and a must for anyone attempting to brew the styles Goes from the most basic to the most detailed intricacies of sour producing cooperage to acid and ester production, fruit additions, etc Absolutely essential It also pays great attention to the history of sours and not just the technique.Cons Its very much belgian centric In almost completely ignores sour beers from Germany berliner weisses, gose, etc , and doesn t touch into American sours in great detail granted in 2004 5 when the book was written, American sours were in their infancy It does touch on traditional English porters old ales stock ales unintentionally soured and blended which is very nice The commercial examples many are no longer produced and some techniques are already a bit dated sadly.An updated edition would be amazing, but as it is this book is still essential reading for the sour brewer

  2. Steven Allen says:

    I enjoy brewing my own beer Saw this book at my local library and checked it out to see if I wanted the recipies inside Great book but can be a little boring unless you are really into the science behind brewing Author can get to a point where he sounds like a Peanuts phone call as he drones on about all of the perils of using wild yeast in brewing If you can slog through the boring bits, the history and technique of wild yeast brewing is interesting at least for me I will be adding this I enjoy brewing my own beer Saw this book at my local library and checked it out to see if I wanted the recipies inside Great book but can be a little boring unless you are really into the science behind brewing Author can get to a point where he sounds like a Peanuts phone call as he drones on about all of the perils of using wild yeast in brewing If you can slog through the boring bits, the history and technique of wild yeast brewing is interesting at least for me I will be adding this book to my brewer s library as soon ascan drop it at the locker

  3. Ben says:

    This may be the best book on brewing I ve read It captures the magical essence of wild beers, sour flavors, and Belgian tradition It s not book of basics, but is fundamental.

  4. Cara West says:

    While the author is clearly very knowledgeable and this book contains very useful information, it can be quite redundant and would have benefited considerably from an editor Still, if you are interested in understanding how wild Belgian beers are made or making a wild beer yourself, this book is an excellent primer.

  5. Kyle says:

    It was a fine book Definitely packed with lots of information and will be a guide that I can go back to A great resource for lambic, gueuze, and Flanders acid ales.

  6. Gus Grosch says:

    Interesting history of Belgian brewing, probably should be called mixed fermentation as in practice it discusses using multiple commercial yeasts, not spontaneous yeasts.

  7. John Hubbard says:

    I found this very good on the Belgian stuff Not as good on the American.

  8. Josh Osborne says:

    When it comes to brewing wild sour funky beer, it turns out there aren t many resources out there Unlike homebrewing in general, where you ll findhow to brew books than you could possibly know what to do this, the relatively esoteric niche of brewing both traditional Belgian sours and their newly Americanized brethren are sadly represented both in print and online Online, you ll find some great blogs like The Mad Fermentationist, Bear Flavored Ales, and brewing sub forums like Homebrew When it comes to brewing wild sour funky beer, it turns out there aren t many resources out there Unlike homebrewing in general, where you ll findhow to brew books than you could possibly know what to do this, the relatively esoteric niche of brewing both traditional Belgian sours and their newly Americanized brethren are sadly represented both in print and online Online, you ll find some great blogs like The Mad Fermentationist, Bear Flavored Ales, and brewing sub forums like Homebrew Talk s Lambic Wild Brewing section When it comes to print, though, Jeff Sparrow s Wild Brews is pretty much the only game in town.This might seem odd considering the glut of general homebrew books out there, but in many ways it makes sense Brewing sour beers is a very, very small niche when you consider how small of a niche hobby homebrewing itself is to begin with Also, this book has largely been canonical in the world of sour wild beer brewing Finally, it s just not a part of brewing that is particularly well understood The use of Brettanomyces and souring bacteria, in my opinion and experience, is muchof an art than a science You may be able to brew a house IPA over and over and over that you ve been able to nail down, but on a homebrew level it s going to be very difficult to brew the same lambic twice There are just too many vaguely understood moving parts.Wild Brew is less than 300 pages, but those 200 some odd pages are densely packed with a ton of information I was concerned that it would be overly science y , but my fears were unjustified Even at its most scientifically in depth sections, the average brewer should have no problem comprehending most of it.The book starts with an overview and history of the classic Belgian sour styles Lambics, Flanders reds, Flanders browns Oud bruins , then proceeds to a whirlwind tour of the breweries in Belgium which brew and sell sours Many of them you ve probably heard of Cantillon, Drie Fonteinen, Rodenbach , but there were a handful that were new to me There is an illustration section which shows photos of many of these breweries.It then proceeds on to the science of how sour beers end up like they do, describing the yeast bacteria involved, the life cycle of fermentation, and the effects of different fermentation vessels that pro brewers use It then wraps up by explaining how you can make this magic at home and provides a number of recipes that you can use to brew these classic styles.Verdict Wild Brews really is canonical for a reason The information contained in it is damn near exhaustive when it comes to brewing classic Belgian sours It s an invaluable asset to any homebrewers who want to start down the path of brewing sours or even for the sour beer lover who wants a better understanding of how the beer he or she is drinking was made The only qualm I have with the book is that I wish that Mr Sparrow would issue an updated version of the book I realize it focuses primarily on the classic Belgian styles of sour beers, but a lot has changed in particular, in the United States since 2005 when it comes to craft beer and the rise of sour wild beers New strains of Brettanomyces and Brett bacteria blends have been released by White Labs and Wyeast since then, as well Overall, though, that s just me nit picking and it shouldn t deter anyone from purchasing this book Available for less than 15, this is easily the most enlightening homebrew related book I ve read since I opened John Palmer s How to Brew and started down this fun path

  9. Brianna says:

    Pros Wild Brews contained a good amount of valuable information I most enjoyed chapter four, on beer souring microorganisms I bookmarked it and plan to reference it often The book also includes a few website resources for further research on microorganisms, barrel upkeep, aged hops, etc., that I look forward to pursuing Cons Horrible editing, to the point that some passages had to be read multiple times to understand the intended meaning Also, a good deal of the book seemed to be redundan Pros Wild Brews contained a good amount of valuable information I most enjoyed chapter four, on beer souring microorganisms I bookmarked it and plan to reference it often The book also includes a few website resources for further research on microorganisms, barrel upkeep, aged hops, etc., that I look forward to pursuing Cons Horrible editing, to the point that some passages had to be read multiple times to understand the intended meaning Also, a good deal of the book seemed to be redundant phrasing turning a single sentence into a paragraph orby repeating it in different ways and giving examples that did not do much to further the reader s knowledge Overall I definitely recommend this book for anyone interested in sour beers or Belgian beer history It could have been a much shorter book, but I did enjoy it and plan to read it again

  10. Katie says:

    This book was incredibly informative about wild brewing, specifically lambics and Flemish red brewing I really was interested in the history of wild brewing The information about the brewing process was very detailed I did think parts could have been better organized, and sometimes the jumping between styles got a little hard to remember some of the specific details and how it related to one style vs the other.

Leave a Reply

Your email address will not be published. Required fields are marked *