Barley Wine: History, Brewing Techniques, Recipes

Front Cover
Brewers Publications, Apr 1, 1998 - Cooking - 144 pages
Learn the brewing secrets for hearty barley wines. Discover the rich history. Find out why it’s called a “wine.” Includes barley wine recipes from some of the industry’s most respected brewers. The eleventh title in Brewers Publications’ critically acclaimed Classic Beer Style Series. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
 

Selected pages

Contents

Introduction
1
Chapter 1 The History of Barley Wine
9
Chapter 2 The Flavor Profile of Barley Wine
31
Malt Hops Yeast Water and Time
53
Chapter 4 The Brewing Process
81
Chapter 5 Professional Barley Wine Breweries
111
Chapter 6 Recipes
131
Appendix A Festivals
145
Appendix C US and Canadian Barley Wine Breweries
157
Appendix D Unit Conversion Chart
164
Glossary
166
Further Reading
187
Bibliography
188
Index
189
About the Authors
197
Copyright

Appendix B Troubleshooting
150

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Barley Wine: History, Brewing Techniques, Recipes
Fal Allen,Dick Cantwell
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Common terms and phrases

alcohol content ales alpha acid altbier American American Beer Festival amount attenuation bacteria barley wine Barley Wine 8.0 barley wine brewing Barley Wine Specifications Barleywine Bass beer styles big beers bottle conditioning British Burton caramel carbon Cascade casks cellar temperatures cohumulone color complex crystal malt days Aging prior dextrin diacetyl end of boil enzymes esters evaporation Ferment Temp finished beer flavor profile Fuggle Fuller’s GABF Gallons 1 Barrel high-gravity beers homebrewing hop aroma Hop Variety hoppy Hops 5 Gallons IBUs imperial stout kegs kettle lauter lauter tun Malt 5 Gallons malt extract mash bed mash tun minutes Fermentation Temperature N/A Aging prior original gravity oxygen pale malt pitching Plato prior to packaging produced protein recipes runoff sparge specialty malts specific gravity starch starting gravity sugars sweet taste terminal gravity Thomas Hardy tion two-row pale Wine Brewer Wine Specifications Mash wort yeast strain

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.

Bibliographic information

TitleBarley Wine: History, Brewing Techniques, Recipes
Classic Beer Style Series
AuthorsFal Allen, Dick Cantwell
PublisherBrewers Publications, 1998
ISBN1938469267, 9781938469268
Length144 pages
Subjects ›  ›  › 

Cooking / Beverages / Alcoholic / Beer
  
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