New Brewing Lager Beer: The Most Comprehensive Book for Home- and Microbrewers

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Brewers Publications, 1996 - Cooking - 363 pages
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Revised and expanded, this text includes more information on craft-brewing techniques and more information specific to ale brewing. Author Greg Noonan guides the reader through an advanced discussion on how to produce high-quality beer every time you brew.

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User Review  - augustgarage - LibraryThing

A bit dated, a bit dry (it seems sufficiently technical for a professional brewer), but surprisingly comprehensive; information about lagering, secondary fermentation, lager yeast strains, krausening ... Read full review

Contents

Malt Analysis Dry Basis Comparative
1
BREWING CONSTITUENTS
7
Analysis of Acceptable Ranges
10
Copyright

43 other sections not shown

Other editions - View all

New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers
Gregory J. Noonan
Limited preview - 2003
New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers
Gregory J. Noonan
No preview available - 2003

Common terms and phrases

50 degrees 68 degrees F acrospire aeration alcohol alcohol by volume alkalinity alpha acid alpha-amylase amino acids amylopectin amylose aroma bacteria barley Base malt beta-amylase bicarbonate bitterness boiling bottles brew-house brewers brewing water calcium carbonate color contamination cooled decoction decoction mash degrees F 50 degrees F 65 degrees F 77 density dextrins diacetyl diastatic dissolved endosperm enzymes extract F 20 degrees fermentation lock filter bed finished beer flavor fluid ounces fusel alcohols gallon glucose grain grams gravity heat homebrewers hops husks hydrometer infusion mash iodine ions kernels kettle kilning lactic acid lager lager malt lauter-tun liquid liquor malt maltose metabolism mineral minutes moisture content molecules Multiply line nitrogen oxidation oxygen percent pitching Plato Plato SG precipitate primary fermentation protein quarts racking reduce rest rinse runoff saccharification salts sediment soluble solution sparging starch sterile sugars temperature tion trub usually volume weight wort yeast cells yeast strain yield

About the author (1996)

Greg Noonan was a pioneer in home-brewing methodology, an acclaimed brewing author, a co-founder of one of the first brewpubs in New England, an innovator in professional brewing techniques and a truly great publican. He opened theVermont Pub and Breweryin Burlington, VT in 1988 after getting the legislature to pass a bill to accommodate the concept of brewpubs. In 1993, Greg wroteScotch Alefor theClassic Beer Stylesseries fromBrewers Publicationsand followed that with a revision of his original work titledNew Brewing Lager Beer, in 1996. He received theRecognition Awardfrom theAmerican Homebrewers Associationin 1997, theAchievement Award fromBrewers Associationin 2004, theRussell Schehrer Award for Innovation in Brewingin 2005 and numerous posthumous awards. The most oft-repeated accolade about Greg Noonan was that he always took the time to talk to anyone interested in brewing.

Bibliographic information

QR code for New Brewing Lager Beer
TitleNew Brewing Lager Beer: The Most Comprehensive Book for Home- and Microbrewers
AuthorGregory J. Noonan
Editionillustrated, revised
PublisherBrewers Publications, 1996
Original fromCornell University
DigitizedNov 23, 2009
ISBN0937381462, 9780937381465
Length363 pages
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Cooking / Beverages / Wine & Spirits
  
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