Brown Ale: History, Brewing Techniques, Recipes

Product Details

• By Ray Daniels and Jim Parker
• Paperback: 192 pages

• Publisher: Brewers Publications (December 25, 1998)

• Language: English

• ISBN: 0937381608

Book Description

Brown ale has come a long way since its murky beginnings as the first beer style ever produced. Jam-packed with historical and technical brewing information, Brown Ale is not only an excellent reference, but a fascinating read as well. It is number 14 in Brewers Publications' Classic Beer Style Series.

From the Back Cover
So, while brown ale's past may be somewhat elusive and its present somewhat complex, its future is bright. In today's beer world, few other beer styles hold more potential for exploration and enjoyment. As a result, it is destined to survive and thrive with brewers and lovers of brown ale. --From the book

Brown ale is the chameleon of all beers. Its ever-evolving identity lends to its elusive reputation. To trace brown ale's history and development, it's necessary to visit nearly every other style of British ale--from mild and pale to porter and stout. Ray Daniels and Jim Parker harness the mystery of this beer style and divulge some of its secrets. They also reveal how Samuel Smith's and Scottish and Newcastle breweries craft their world-renown ale and why chefs use brown ale more than any other beer style. Brown ale will never seem the same after reading this book.

The Classic Beer Style Series is devoted to offering in-depth information on world-class beer styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients.