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Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them (Englisch) Taschenbuch – 4. November 2005


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  • Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
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  • Farmhouse Ales: Culture and Craftsmanship in the European Tradition: Culture and Craftsmanship in the Belgian Tradition
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  • Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
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Produktbeschreibungen

Synopsis

This book delves into monastic brewing, detailing this rich-flavoured region of the beer world through detailed visits to the modern producers in both America and Belgium. Along the way, Stan Hieronymus examines methods for brewing these unique ales, suited to commercial and amateur brewers, ready to try their hands at these tasty treats.

Über den Autor und weitere Mitwirkende

Stan Hieronymus is the editor of "The Real Beer Page" at www.realbeer.com, the largest source of information about beer on the Internet. Hieronymus and Daria Labinsky are travel editors for "All About Beer Magazine", the leading beer consumer magazine in the United States, and authors of" All About Beer Magazine's Beer Travelers Guide." They are the 1999 NAGBW Beer Writer of the Year and First Runner-Up, respectively.

Tim Webb was born in 1955 and spent most of his formative years in Birmingham, sin city of the industrial Midlands. To say that he attended Medical School there is stretching the truth somewhat but they were eventually kind enough to give him a degree on condition that he went somewhere else. He is now a psychiatrist ministering to troubled minds in Plymouth. He has no interest whatever in treating sexual problems as he finds them all terribly embarrassing. His main interests are self-preservation, Bathams bitter and the quest for a zipless anorak.


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Amazon.com: 4.7 von 5 Sternen 103 Rezensionen
120 von 125 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Want to know everything about brewing Abbey ales? 9. Dezember 2005
Von Jeffrey S. Erway - Veröffentlicht auf Amazon.com
Format: Taschenbuch
So if you've just done your first batch of beer this is not the book for you. As a matter of fact, if you have just done your first all grain batch this might not be the book for you. However, if you are a seasoned veteran of the mash tun and want to really delve head first into some of the most beautiful beers on earth this could be your ticket. I know Stan and can affirm that he knows as much about Belgian brewing as anyone in the US. Interviews with Belgian beer masters as well as those stateside gives the advanced homebrewer or professional a great idea of what it will take to brew great belgian inspired beers. Clearly the most important parts of this book to the brewer are the sections on ingredients and fermentation. If you are a diehard English inspired brewer this book will be an eye opener as to what exactly is so different about brewing belgian ales.

While being the most accessible of the series, Brew Like a Monk does have periods of extreme tehnical pursuit and it is not just there to baffle, but to educate. Topics such as pitching rates, krausening, bottle conditioning, mash PH, hop extracts, fermentation temperatures, attenuation, and adjunct types are covered in full. For those that are so inclined, Malt analysis and enzyme content are also covered as well as fermenter design of the trappist and secular breweries.

As I said, this, as well as the other two in this series, are not for the novice brewer, but if you really want a definitive and complete working knowledge of belgian brewing in the trappist tradition, look no further.
56 von 57 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Indispensable for brewing abbey-style ales 8. September 2006
Von Bigfoot - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
As other reviewers have pointed out, it's a good idea for the reader to have several years of all-grain brewing experience. That, and an existing appreciation of abbey-style beers; words alone cannot adequately portray the unique flavors of Belgian fermentations.

Homebrewers often set out to create trappist-inspired beers with the goal of high alcohol content. From reading the book, one will learn that this is a flawed approach; these beers are about allowing the yeast to contribute flavor and attenuation, about embracing the quirky qualities of the yeast, and about retaining balance and "drinkability" in the beer. Higher alcohol content is serendipitous, but almost incidental.

Insightful interviews with trappist brewers, and secular brewers of superb abbey-style ales, introduce the reader to this brewing "philosophy." These discussions, and the technical data of the beers they brew, are of enormous value. (As are the lessons they learned from brewing less-than-spectacular beers.) In fact, the differences in malt bills between the two schools is radical at times. I found it amusing that many of the most revered examples of the styles do not fit neatly into the "guidelines" that are supposed to define them.

All aspects of abbey-style brewing are explored in depth... from water, ingredients, and mash temperatures to pitching rates, influences on yeast behavior, and bottle conditioning. Questions about two of the most controversial topics among homebrewers... yeast origins and sugars... are definitively answered.

Finally, the text is a joy to read! At once both thoughtful and passionate, the book conveys the reader on a journey of exploration and teaching. (As of this writing, my copy is only a few months old, and already frayed and littered with page markers.) It is amazing that such a wealth of useful information can be packed into under 300 pages and still remain so interesting and approachable.

In my fifteen years of homebrewing, I can think of no other publication that is as captivating and enlightening as Brew Like A Monk.
21 von 21 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Technically valuable and a good read! 20. März 2006
Von Lyle W. Neander - Veröffentlicht auf Amazon.com
Format: Taschenbuch
The author presumes you are a proficient brewer and concentrates on the philosophy of belgium abbey brewing rather than the mechanics of brewing. It is a good read and provides the home brewer with useful data to incorporate into their brewing. Excellent section of the use of sugars for increased attentuation and reduced cloying qualities associated with malt only brewing. Overall I would recommend this book without reservation to any home brewer seeking to gain more professional results in their brewing and greater complexity.
15 von 15 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Not a cookbook 3. Februar 2012
Von Ben Hamlin - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
If you are serious about beer and interested in the development of the Belgian style so you can create your own version, then this is a truly useful book for you the adventurous home-brewer. I started out with the clone recipe books (of which there are many out there) and initially bought this book to quickly increase my ability to clone a Belgian style beer that had enjoyed on a whim. Once I started reading however, my eyes were opened. The book does cover quite a bit of history but in doing so debunks a lot of myths about abbey beers and some of the notions about 1000 year old recipes. This is really more a book about brewing philosophy written with the small batch home-brewer in mind. There are very helpful and encouraging tips scattered throughout the book and any brewer with this new knowledge (and perhaps Brewsmith software-my personal favorite) you can continue the "tradition" of abbey beers even though you may not be affiliated with a monastery or even Belgium for that matter. Home-brewing is all about finding your style and using the experience of those that have come before to create something that you really want to drink.
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A must for every Trappist beer enthusiast 21. Januar 2012
Von A. Colombo - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Of all the books in my library, this book is by far the best and is hands-down the most detailed text on Trappist ales. Even if you are not a homebrewer, anyone who is even slightly interested in Trappist ales and the monastic way of life will not be disappointed. I have read this book cover to cover many times and I am always finding helpful and interesting info that propels my love for Trappist ales even further. Stan Hieronymous takes the reader inside the walls of the abbeys where these beers are made and not only presents the history and beers of each abbey but even manages to list a few ingredients for each beer. Because the monks and lay workers who work in the breweries are quite secretive regarding their recipes and ingredients, one can only imagine the effort that was put in by the author when writing this book.

Above anything else, the author reminds the reader that each of these places is an abbey with a brewery and not the other way around. Despite the fact that the beers are truly amazing, Stan Hieronymous does not let the reader forget the reason for the existence of these beers (to add extra income to the abbey and serve as a form of manual labor according to the Rule of Saint Benedict). The author does a wonderful job of outlining the monastic way of life and mentality, and how this life of silence and harmony manages to produce some of the finest beers in the world time and time again.

In addition to the famous Trappist Ales, Stan Hieronymous also provides extensive information on other commercial examples that are produced both in Belgium and the United States. While the main focus of this book is about the Trappist ales produced in the six specific Cistercian monestaries, the reader can also find detailed information about Abbey ales as well as beers brewed in the United States that follow the Belgian tradition and style.

Homebrewers will not be disappointed. With plenty of mash schedules and temperatures as well as listed ingredients, fermentation times and temperatures and yeast strains, this book is a highly valuable asset for any homebrewer who wants to try (underline the TRY about five times considering the amazing quality of these beers) to make a beer similar to these Belgian styles at home.

If Amazon.com had a rating for 6 or even 10 stars I would choose the highest possible rating for this truly excellent book, as well as a personal commendation for Stan Hieronymous who so artfully presents the Trappists' breweries and way of life.
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