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This Mother of all Beers has come a long way since its murky beginnings as the first beer style ever produced.
Two award-winning brewers focus on the ale spectrum between the pales and bitters on the light side, and the porters and stouts on the heavy. They explain the various ingredients that have been and can be used, alternatives in material and processes, and how some of the famous commercial browns are made. They also list North American breweries that make browns. The glossary does not indicate pronunciation. Annotation c. by Book News, Inc., Portland, Or.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Jeffery Hazer
reviewed Brown Ale: History, Brewing Techniques, Recipes on May 05, 2012
Brown Ale: History, Brewing Techniques, Recipes
Decent execution but painful to read some of the winemaking suggestions. Minimal intervention has no place in this book.
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