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Stout (Classic Beer Style) (Englisch) Taschenbuch – 1. Dezember 1995

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  • Taschenbuch: 192 Seiten
  • Verlag: Brewers Publications (1. Dezember 1995)
  • Sprache: Englisch
  • ISBN-10: 0937381446
  • ISBN-13: 978-0937381441
  • Größe und/oder Gewicht: 14,2 x 1,1 x 21,9 cm
  • Durchschnittliche Kundenbewertung: 4.5 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 182.561 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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In Stout, Michael Lewis traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Lewis covers the style completely from history and commercial examples to recipes for home and professional brewing.

Über den Autor und weitere Mitwirkende

Michael J Lewis PhD


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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 4. Januar 1999
Format: Taschenbuch
This work is an excellent overview of the style covering everything from the history of stout to the unique microbiological character. It is also the only time I've seen factorial ecology applied to something as interesting as beer.
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Format: Taschenbuch
I'm not Irish, but I love Stouts. Dr. Lewis' introduction touched my heart in a way that only a true lover of stouts can appreciate. For people like me, this book is worth buying--even if you don't have a biochemical engineering degree (which I do). Of course the author is a god in the world of brewing, but I have seen him in action. His humor comes out in the book almost as well as in person. I only wish that I knew him better so I might have gained these pearls of wisdom directly from the source. Also, don't forget to have a four-pack of Murphy's in the ice box for when your copy arrives.
PS--If you need help with your homebrewing, just drop me a line:
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Die hilfreichsten Kundenrezensionen auf (beta) 15 Rezensionen
36 von 38 Kunden fanden die folgende Rezension hilfreich
not the best. 8. Mai 2004
Von Michal - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I found this book on stout to not be as good as the chapter on stout in designing great beers. This is probably the worst in the series. If you are getting all the books in the series you may as well get this one otherwise save yourself some time and just get designing great beers. My biggest complaints.
a. Completly dismissive of the Oatmeal Stout style saying it's just a sweet stout plus marketing.
b. Treats imperial stout as just a stronger version of standard stout.
c. Doesn't ever define stout.
d. no recipies for milk stout or oatmeal stout(see a).
e. Refuses to accept porter as a different style.
f. Lot's of downright incorrect information.
6 von 6 Kunden fanden die folgende Rezension hilfreich
A beer taster's guide to stouts 2. Juni 2011
Von RobStoddard - Veröffentlicht auf
Format: Taschenbuch
I found this book in a brewing shop. It was rather informative with regards to the analytical aspects of beer tasting, however, it has little more information regarding stout brewing than your standard beer brewing book. This book contains very simple recipies for three kinds of stouts and does not delve deeply into the materials that build a stout's character. The attitude towards the stout brewer is, "If you think you can do it better than these fine commercial stout brewers, here's a starter for you." The first chapter discusses how the author's family worked in coal mines and drank stout. That's quite a start for a stout TASTING handbook. The second chapter is a history of stouts that is informative and it includes some historical stout brewers that can still be found in England, a bit of a drive from here. The third chapter discusses commercial brewing of stouts and how the materials are prepared using machinery that I would love to be able to afford (but can't). Chapter 4 is all about stout tasting. Chapter 5 is a survey of stout brewers with more information on brewing practices that would be very difficult for the home brewer to manage (canning machinery included). Chapter 6 (out of 6) is about how to make your own. In chapter 6, the author starts by stating how many homebrewed stouts don't fit his palate. Chapter 2 and 6 are interesting reads but I would suggest skipping the rest of the book unless you want an analytical view of the differences between Murphy's and Guinness.
15 von 20 Kunden fanden die folgende Rezension hilfreich
A (surprising) gem in the classic beer style series 22. September 2008
Von GrundlagenS62 - Veröffentlicht auf
Format: Taschenbuch
I have read most of the classic beer style series from Brewers' Publications, and contrary to many of the opinions expressed in reviews so far, I think that _Stout_ by M.J. Lewis is one of the best. _Stout_ is an outstanding book for the serious home-brewer; don't be misled by the unfavorable reviews.

I am, however, glad that I waited to purchase this book. As one reviewer says, it does not provide information for a first time brewer (though such information is readily available in print and online). And as another reviewer suggests, the chapter on stout in Daniels' _Designing Great Beers_ provides a much better *starting point* for stout brewing. Using Daniels' chapter as guide, a brewer can make a passable stout on his first try, and even possibly a great one.

Lewis' _Stout_ is a book for the home- or craft-brewer who can already make a decent stout, but who wants to take it to the next level. The history of Guinness and the account of their brewing methods is interesting, but in terms of practical value, the real heart of this book is chapter 4, "A Taste of Stout".

Chapter 4 begins with a corrective polemic on beer styles, where Lewis argues (reasonably persuasively) that the subdivision of stout styles has rather little to do with flavor profiles and rather more to do with marketing, which in previous, less teetotaling eras, often involved making health claims (hence the wholesome-sounding "oatmeal" and "milk" styles of stout). I personally find beer styles to be extremely helpful in my attempts to explain beers to novice tasters. But as a brewer, I really just want to make a great beer. If it ends up a bit sweet: fine, call it a sweet stout if you'd like; if it ends up a bit astringent and well attenuated: fine, call it a dry stout. If it ends up on the lighter side: call it a porter. What really matters is that the beer tastes great and looks great in the glass.

Lewis takes an empirical approach to profile the sensory qualities of stout. He begins with a deflated definition: a stout is a black or very dark beer that is referred to as a `stout' by its brewer. The rest of chapter 4 is spent supplementing this definition with a statistical analysis of commercial stouts available at the time of writing (1995). No concise definition is ever offered, but correlations and oppositions in the flavor breakdown are discussed at some length. In the course of this discussion, the reader is given a concise introduction to the world of scientific sensory analysis. The author clearly has the ambition to get his readers to try such methods for themselves, and to that end he provides an excellent explanation of the principal elements of stout's flavor, mouth-feel, and aroma. Using this lexicon and referring to the standard reference beers for each element, a reader is able to become an expert taster of stout. A few test batches later, and the reader can explain what ingredients make what sorts of flavor contributions to his beers and is freed from the descriptions penned by a specific maltster or by the author of a book written before the barley in his mash tun was even sown. Malts change over the years and from region to region, making older descriptions inherently unreliable, at least for the fine-tuning of an already passable product. Performing her own sensory analysis frees a brewer from relying on these sources. A casual home-brewer does not need this kind of information, but a serious brewer does, whether a home-brewer or a professional.

Lewis also presents the best explanation that I've seen of the difference between flavor and mouth-feel, and of the ways that they can become confused in the process of tasting beers.

Other reviewers seem to have been turned off by two things: the use of principal components analysis to construct the sensory profile of stout, and the use of extract weight in specifying recipes. The concept of extract weight is used by the big boys to calculate their malt bills, and a serious home-brewer should not be scared off by practices that have led to commercial success and repeatable brewing. An extract weight recipe remains relatively constant even when the raw agricultural products change form year to year or over the course of a year as moisture from the air accumulates in stored malt. The technique is adequately explained at the beginning of chapter 6, and would be of use to any home brewer that buys her grains in bulk. Principal components analysis leads to a very sophisticated characterization of stout, but anyone who has sampled a few stouts already has the basis of this analysis down: you can taste whether a beer is sweet or bitter, whether it has a burnt taste (ashy) or a roast taste (coffee, chocolate). The statistical analysis that Lewis provides just takes such judgments to the next level, so that associations and anti-associations between these elements can be seen.

In the background, I think also that the author's dismissal of beer styles may rub some home brewers the wrong way. We rely on styles in competitions, and as a shorthand for describing our projects to one another, so a dismissal of beer style might read as a dismissal of home brewing and home brewers. This impression might also be reinforced by the presentation of technical data in relatively raw forms, which one might assume is only relevant to the professional brewer-chemist. I think that a closer reading of _Stout_ will reveal these impressions to be incorrect, and even if correct, they would not diminish the usefulness of the information and techniques presented in _Stout_, even to the home-brewer.

A final comment: the glimpse into the history and manufacturing process of Guinness is priceless---ever wonder how the widget in canned Guinness works?
6 von 9 Kunden fanden die folgende Rezension hilfreich
This Book is Not for Home Brewers 11. März 2008
Von Jerome P. Koch - Veröffentlicht auf
Format: Taschenbuch
Other than the historical information passed to the reader, Dr Lewis concentrated on the biochemistry of Stout Ale. His use of Principle Components Analysis was way over the top and quite useless to the hobbiest. Why would the editors allow him to publish the tast profiles using such an advanced yet esoteric statistical tool is a mystery. The home brewer will find little practical information in this treatise, and should avoid it altogether.
I would recommend "Designing Great Beers" by Ray Daniels 17. August 2014
Von Fish Tech - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I'm still working on reading this book, but the authors' writing style isn't clicking with me. I'm a home brewer and it wasn't what I expected it to be. He mostly discusses commercial brewing and has one chapter set aside for home brewers, written by someone else. In a nutshell (and remember, I'm not finished with it, but I've scanned through most of it) the author indicates there is no set formula for stout, and that the line between porters and stout is fuzzy...stout apparently having a higher originating gravity. Instead, I would recommend "Designing Great Beers" by Ray Daniels. However, this one will fill a niche in my library.
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