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The Homebrewer’s Companion

The Homebrewer’s Companion

The Homebrewer's Companion

More great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing.”Many ask me, ‘What’s different about The Homebrewer’s Companion?’ It’s a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually

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3 comments

  1. 11 of 11 people found the following review helpful
    5.0 out of 5 stars
    Excellent Reference, April 2, 2007
    By 
    Joshua Eryn Cook (Atlanta, GA USA) –
    (REAL NAME)
      

    This review is from: The Homebrewer’s Companion (Paperback)

    I bought this along with The Complete Joy of Homebrewing, also by Papazian. I think both books are a must-have for any homebrewer. _Companion_ is more of a reference text, while _Joy_ is more introductory. Both books have indispensable information about the basic ingredients and processes of brewing.

    When formulating a recipe, I refer back and forth to both books. Each has a variety of recipes in myriad styles that provide a good jumping-off point. For customizing the recipes, I refer to the table in _Companion_ that summarizes the various malts and their contribution to specific gravity, then I go to the table in _Joy_ that catalogs the different varieties of hops and their contribution to bitterness and flavor.

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  2. 9 of 9 people found the following review helpful
    3.0 out of 5 stars
    Needs an update badly, January 8, 2009
    By 
    Brew

    This review is from: The Homebrewer’s Companion (Paperback)

    Complete Joy of Homebrewing is awesome, and that book has been updated with the times. This companion book – while containing lots of useful information – suffers from dated information (check out the “list of homebrewer yeasts” which is under 2 dozen… a number not accurate for over a decade).

    Much of the book is designed on the premise of expanding to intermediate and advanced brewing, with great DIY instructions for building mash tuns, etc. However when you get to the recipes, they do not fit the book’s scope because many require malt extracts. (I’m not suggesting that extract indicates beginner, but rather that by calling for ‘branded’ extracts… cans of Coopers, etc. the recipes lose a lot of their value. It would have been far better to list pure all grain recipes, then provide supplementary tips for converting those recipes to generic extract + steeping grains).

    Worth having, but a better “companion” is “Learn To Brew” by John Palmer, and the best-written recipes can be found in “Brewing Classic Styles”by by Jamil Zainasheff and John Palmer.

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  3. shimkusd@advisory.com
    47 of 61 people found the following review helpful
    2.0 out of 5 stars
    Regurgitation of old material, December 29, 1997
    By 
    shimkusd@advisory.com (Arlington, VA) –

    After publishing the best introduction to home brewing Papazian released this unenlightening tome. His snappy style, so essential in his first book, sounds dull and contrived. One third of the book is complete filler as he lists 60 pages of various beer styles along with their specific gravities, etc. This information could have been presented in a two page spread. Additionally, he offers little in the way of advanced brewing technique. The one saving grace of this book is the recipe section, with interesting ideas like a lambic barley wine and a raspberry imperial stout. If you are looking for a book that offers a firm overview of all-grain brewing then I can recommend ‘Dave Miller’s Homebrewing Guide’ or Noonan’s ‘Brewing Lager Beer.’ Papazian’s book will most likely be a complete disappointment.

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