An amazing work which should be praised to the heavens by those advanced winetasters who want to better understand what it is they're seeing, smelling, tasting and feeling. And why. Not a book for beginners, this is a carefully structured work of high calibre, right up there with the other landmark winetasting works by Amerine, Baldy, Broadbent, Lehrer, Noble, Peynaud and Vine. Every serious wine library should have a copy.
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The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
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I would really like to be able to recommend this book, as CAMRA does a lot of good work. However, I am disappointed by it for 2 reasons: 1) It covers only bottle-conditioned beers which (so we learn - one of the good features of the book) have yeast added after bottling (but before the tops are put on!). This means that many fantastic bottled beers (for example, those by St Peters) aren't included. CAMRA knows far more about beer than I do, but I think to exclude all cask-conditioned bottled beers out of principle means many excellent beers are being neglected. It also means the beers included all have sediment at the bottom, which I'm sure I'm not alone in finding difficult to pour. 2) The book includes all 600 bottle-conditioned beers brewed ... Read More:
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I would really like to be able to recommend this book, as CAMRA does a lot of good work. However, I am disappointed by it for 2 reasons: 1) It covers only bottle-conditioned beers which (so we learn - one of the good features of the book) have yeast added after bottling (but before the tops are put on!). This means that many fantastic bottled beers (for example, those by St Peters) aren't included. CAMRA knows far more about beer than I do, but I think to exclude all cask-conditioned bottled beers out of principle means many excellent beers are being neglected. It also means the beers included all have sediment at the bottom, which I'm sure I'm not alone in finding difficult to pour. 2) The book includes all 600 bottle-conditioned beers brewed ... Read More:
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I would really like to be able to recommend this book, as CAMRA does a lot of good work. However, I am disappointed by it for 2 reasons: 1) It covers only bottle-conditioned beers which (so we learn - one of the good features of the book) have yeast added after bottling (but before the tops are put on!). This means that many fantastic bottled beers (for example, those by St Peters) aren't included. CAMRA knows far more about beer than I do, but I think to exclude all cask-conditioned bottled beers out of principle means many excellent beers are being neglected. It also means the beers included all have sediment at the bottom, which I'm sure I'm not alone in finding difficult to pour. 2) The book includes all 600 bottle-conditioned beers brewed ... Read More:
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I would really like to be able to recommend this book, as CAMRA does a lot of good work. However, I am disappointed by it for 2 reasons: 1) It covers only bottle-conditioned beers which (so we learn - one of the good features of the book) have yeast added after bottling (but before the tops are put on!). This means that many fantastic bottled beers (for example, those by St Peters) aren't included. CAMRA knows far more about beer than I do, but I think to exclude all cask-conditioned bottled beers out of principle means many excellent beers are being neglected. It also means the beers included all have sediment at the bottom, which I'm sure I'm not alone in finding difficult to pour. 2) The book includes all 600 bottle-conditioned beers brewed ... Read More:
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I would really like to be able to recommend this book, as CAMRA does a lot of good work. However, I am disappointed by it for 2 reasons: 1) It covers only bottle-conditioned beers which (so we learn - one of the good features of the book) have yeast added after bottling (but before the tops are put on!). This means that many fantastic bottled beers (for example, those by St Peters) aren't included. CAMRA knows far more about beer than I do, but I think to exclude all cask-conditioned bottled beers out of principle means many excellent beers are being neglected. It also means the beers included all have sediment at the bottom, which I'm sure I'm not alone in finding difficult to pour. 2) The book includes all 600 bottle-conditioned beers brewed ... Read More:
>>More Details
I would really like to be able to recommend this book, as CAMRA does a lot of good work. However, I am disappointed by it for 2 reasons: 1) It covers only bottle-conditioned beers which (so we learn - one of the good features of the book) have yeast added after bottling (but before the tops are put on!). This means that many fantastic bottled beers (for example, those by St Peters) aren't included. CAMRA knows far more about beer than I do, but I think to exclude all cask-conditioned bottled beers out of principle means many excellent beers are being neglected. It also means the beers included all have sediment at the bottom, which I'm sure I'm not alone in finding difficult to pour. 2) The book includes all 600 bottle-conditioned beers brewed ... Read More:
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