Brewed centuries ago by monks and nuns, this copper-coloured, full bodied ale has proud and unbroken brewing tradition dating back to the beginning of civilisation. Horst Dornbusch sheds light on the practices of commercial Altbier makers, how the equipment and ingredients used affect its flavour, and how this full-bodied brew became one of Germany's most beloved beer styles. Recipes are included.
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Brewed centuries ago by monks and nuns, this copper-coloured, full bodied ale has proud and unbroken brewing tradition dating back to the beginning of civilisation. Horst Dornbusch sheds light on the practices of commercial Altbier makers, how the equipment and ingredients used affect its flavour, and how this full-bodied brew became one of Germany's most beloved beer styles. Recipes are included.
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Horst D Dornbusch
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Die hilfreichsten Kundenrezensionen
1 von 1 Kunden fanden die folgende Rezension hilfreich
Von G. Langowski
Format:Taschenbuch
Being a homebrewer for 4 years, I have found that Brewers Publications' Classic Beer Styles Series is an excellent resource for discovering and making numerous quality brews. In Altbier, Horst Dornbusch tackles a style that few people may have ever had. His approach is practical and to the point. The history section is thorough without being long-winded, as is sometimes the case with other books in the series. Mr. Dornbusch has done an excellent job applying his own brewing knowledge in explaining the ins and outs of altbier brewing. I have followed some of the recipes in the book, and I am extremely pleased with the results so far. The only downside to this book is that the section on style profile could have been more thorough and descriptive. However, this book is well worth the investment.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
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4.7 von 5 Sternen
3 Rezensionen
8 von 8 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen
Makes a mighty fine brew.
13. Juni 2000
Von G. Langowski
- Veröffentlicht auf Amazon.com
Format:Taschenbuch
Being a homebrewer for 4 years, I have found that Brewers Publications' Classic Beer Styles Series is an excellent resource for discovering and making numerous quality brews. In Altbier, Horst Dornbusch tackles a style that few people may have ever had. His approach is practical and to the point. The history section is thorough without being long-winded, as is sometimes the case with other books in the series. Mr. Dornbusch has done an excellent job applying his own brewing knowledge in explaining the ins and outs of altbier brewing. I have followed some of the recipes in the book, and I am extremely pleased with the results so far. The only downside to this book is that the section on style profile could have been more thorough and descriptive. However, this book is well worth the investment.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
Knows his stuff
17. Mai 2010
Von Cate Swan
- Veröffentlicht auf Amazon.com
Format:Taschenbuch|Von Amazon bestätigter Kauf
I'm going to be brewing an alt and I got a recipe on line, and also have a couple of how-to-brew-beer books, BUT I had too many unanswered questions. This is relatively small, very concise, clearly written book on alts, by a man who hails from that part of Germany and learned how to brew them himself. Because it's a book specifically about altbier it covers territory that other brew books don't. An example: "If you prime your beer, avoid sugar, which can contribute a slightly sour aftertaste to the brew. Always use light dried malt extract (DME) istead." That statement, of course, refers to altbiers. He covers commercial, homebrew all-grain, and homebrew extract methods of brewing. This isn't a book for the first time brewer, however I've only got two batches under my belt and this book has clarified enough for me to proceed with confidence. Another bit of handy information included in the book: for those of us who have a regular old fridge, he points out that the temperature range of most of them falls between 40- 60 degrees fahrenheit. 60 degrees can be used for primary fermentation and 40 degrees is at the upper limit of the alt lagering temperature. Therefore, an unmodified refridgerator can be used for altbier making. Thanks Horst. Recipes in the back for one barrel, 5 gallons all-grain and 5 gallons extract.
5.0 von 5 Sternen
Small book alotta info, an expert gives us the facts
17. Mai 2012
Von blackbird
- Veröffentlicht auf Amazon.com
Format:Taschenbuch|Von Amazon bestätigter Kauf
This the first book from the series for me. There is a glossary, index, references are plentiful, a unit conversion chart, plus more appendixes on hops, color, commercial examples, mash ph and hardness.
Then the text of the past history, brewing methods, equipment and more. Enough to cure any insomnia as bedside reading yet this is a small book, right to the point, and I enjoy reading this book.
Recipes
There are 8 plus a 9th that is a very old style. Careful reading shows all grain and extract recipes as well as a huge batch (1bbl).
ASAP I'll brew from extract a 5 gal batch. Pils malt extract usually marked unhopped is the only extract listed and I assume it is liquid.
Then the text of the past history, brewing methods, equipment and more. Enough to cure any insomnia as bedside reading yet this is a small book, right to the point, and I enjoy reading this book.
Recipes
There are 8 plus a 9th that is a very old style. Careful reading shows all grain and extract recipes as well as a huge batch (1bbl).
ASAP I'll brew from extract a 5 gal batch. Pils malt extract usually marked unhopped is the only extract listed and I assume it is liquid.
›
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4.7 von 5 Sternen
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