Barley Wine: History, Brewing Techniques, Recipes

Front Cover
Brewers Publications, 1998 - Cooking - 198 pages
2 Reviews
This definitive book on one of the world's legendary beers clearly explains the mysterious term barley wine. Fal Allen and Dick Cantwell share their secrets of how to brew this challenging high-alcohol, hoppy, sweet ale that is every brewer's crowning achievement. Recipes from some of the beer industry's most respected brewers are included.

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Review: Barley Wine: History, Brewing Techniques, Recipes

User Review  - Dustin - Goodreads

Did you know that the first trademark in the history of Planet Earth was Bass' red triangle, used to identify their famous Bass No. 1, the first known Barley Wine? Well, you would have if you had read this book, moron. Read full review

Review: Barley Wine: History, Brewing Techniques, Recipes

User Review  - Goodreads

Did you know that the first trademark in the history of Planet Earth was Bass' red triangle, used to identify their famous Bass No. 1, the first known Barley Wine? Well, you would have if you had read this book, moron. Read full review

Contents

The History of Barley Wine
9
The Flavor Profile of Barley Wine
31
The Brewing Process
81
Copyright

7 other sections not shown

Common terms and phrases

About the author (1998)

Fal Allen started brewing professionally in 1988 for Red Hook Brewery in Seattle, Washington. In 1990, he moved downtown to Pike Place Brewery where he was the head brewer for eight years. In 1999, he was awarded the Brewers Association s Russell Schehrer Award for Innovation and Achievement in Craft Brewing. In 2000, he took over as the general manager at Anderson Valley Brewing Company (AVBC) in Northern California. Starting in 2005 he did a five year stint as brewmaster for Archipelago Brewing (a division of Asia Pacific Breweries) in Singapore, he returned to AVBC as Brewmaster in 2010. He has been a beer judge at the Great American Beer Festival for many years and has judged several times at the bi-annual World Beer Cup. Fal s writing credits include co-authoringBarley Wine(Brewers Publications, 1998), a four part series on Microbiology and lab work in Brewing Techniques and more than 40 articles inAmerican Brewer, The New Brewer, Zymurgy, MBAA Technical Quarterly, Celebrator, Malt Advocate, and other publications.

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