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Brown Ale: History, Brewing Techniques, Recipes (Classic Beer Style)

Brown Ale: History, Brewing Techniques, Recipes (Classic Beer Style)

Brown Ale: History, Brewing Techniques, Recipes (Classic Beer Style)

This Mother of all Beers has come a long way since its murky beginnings as the first beer style ever produced.

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2 comments

  1. 9 of 10 people found the following review helpful
    5.0 out of 5 stars
    Useful, well-crafted brewing text., May 30, 2004
    By 
    Adam Bigham (Michigan, USA) –

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    This review is from: Brown Ale: History, Brewing Techniques, Recipes (Classic Beer Style) (Paperback)

    It has a very appetizing cover photo. Brown Ale tends to be a misunderstood style these days, and this book’s clarification of its history and present state is a relief. One highlight for me was the proposal of separating the American style of brown ale into the hopped-up Texas-style and then American-style brown ale, which is demonstrated by analyzing a cross-section of samples from across the country. The history goes way back, further than you might guess, and the explanation of malting and brewing techniques from early to modern times is enlightening. Recommended reading, even for extract brewers.

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  2. 4.0 out of 5 stars
    Brown Ale, May 21, 2012
    This review is from: Brown Ale: History, Brewing Techniques, Recipes (Classic Beer Style) (Paperback)

    I read this after reading pale ale, and it is interesting how most ales were likely brown (and likely smoked too!) prior to the advent of porter. Then came pale ale, then bitter, then mild, then what we think of as northern and southern brown. Very cool bit of history. I like how Ray Daniels pulls some of the Brewing Better Beers bits in (like BU:GU) to help flesh out this style a bit. Also, liked the howto on making your own amber and brown malt. The recipes were good, looking forward to making them, and perhaps even making some of the food recipes. Very good book for the most part and very instructive on the style. And, it is interesting that quite a few experienced brewers would recommend starting with brewing a brown ale (as it is a bit hard to screw up) but this is fairly advanced, and the recipes are perhaps not good for beginners. Experienced brewers will likely benefit.

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