The Secrets of Master Brewers

Jeff Alworth is a writer living in Portland, Oregon. He writes about beer, cider, and occasionally, politics. His books include: The Beer Bible (Workman), The Widmer Way (Ooligan), The Secrets of Master Brewers (Storey), and Cider Made Simple (Chronicle). His books have twice been cited by the North American Guild of Beer Writers as Best Book, and in 2016 The Beer Bible was named best wine, spirits, or beer book by the International Association of Culinary Professionals (IACP). He also co-hosts the Beervana Podcast, where he and Oregon State University economics professor Patrick Emerson discuss beer and the economics of beer. Jeff regularly gives educational speeches, guided tastings, and corporate presentations, and teaches courses about cider and beer.

Brew with the Best Learn to make the world's iconic beers with techniques and recipes from the pros. Behind-the-scenes tours of 26 outstanding European and American breweries reveal the processes, equipment, and ingredients that distinguish each style. Your knowledgeable guide is beer guru Jeff Alworth, who explores such fascinating topics as the old-time Czech brewing traditions behond Pilsner Urquell's winning flavors and how Belgium's rich agricultural history shaped Brasserie Dupont's celebrated saison. Along the way, you'll learn what makes an Irish stout similar to an English ale, garner insights into the uniquely American love of hoppy beers, and more. And, most valuably, contemporary brewmasters share their secrets to help you create your own versions of these 26 classic beers.

Foreword by Stan Hieronymus Preface: Revealing the Invisible Hand How to Use This BookPart 1: British Tradition   Cask Ales (Craig Bennett, Greene King)   Strong Bitters (John Keeling, Fuller's)   Mild Ales (John Boyce, Mighty Oak)   Irish Stouts (Peter Mosley, Porterhouse)   Old Ales (Alex Ganum, Upright Brewing)   Strong Scottish Ales (Ian Cameron and Frank Smith, Traquair House)Part 2: German Tradition   Bavarian Lagers (Florian Kuplent, Urban Chestnut)   Weissbiers/Weizens (Hans-Peter Drexler, Schneider & Sohn)   Ales of the Rhine (Christoph Tenge, Hausbrauerei Uerige)   Goses (Matthias Richter, Bayerischer Bahnhof)   Berliner Weisses (Alan Taylor, Zoiglhaus Brewing)Part 3: Czech Tradition   Sv¿tlé Pivos (Vaclav Berka, Pilsner Urquell)   Tmavés/¿ernés (Michael Adamik, U Flek¿)Part 4: Belgian Tradition   Belgian Ales (Hedwig Neven, Duvel)   Witbiers (Phil Leinhart, Ommegang)   Saisons (Olivier Dedeycker, Brasserie Dupont)   Bières de Noël (Alexis Briol, St. Feuillien)Part 5: French & Italian Traditions   French Bières de Garde (S. & V. Bogaert, Hervé Descamps, St. Germain)   Rustic French Ales (Daniel Thiriez, Brasserie Thiriez)   Italian Lagers (Agostino Arioli, Birrificio Italiano)   Italian Ales (Bruno Carilli, Birra Toccalmatto)Part 6: American Tradition   Hoppy Ales (Ben Edmunds, Breakside Brewery)   Fresh-Hop Ales (Matt Swihart, Double Mountain)   Brewing with Corn (Brian Mandeville, Fullsteam Brewery)Part 7: Brewing Wild   Tart Flanders Ales (Josh Pfriem, pFriem Family Brewers)   Spontaneous Ales (Jason Kahler, Solera Brewery) Glossary Recommended Reading Index