Brewing a Classic German Beer for the
Fal Allen has over 30 years of professional brewing experience, nearly half of them at Anderson Valley Brewing. He co-authored Barley Wine and has writting over 40 articles in professional brewing publications. In Gose: Brewing a Classic German Beer for the Modern Era Fal Allen sets the standard for books on beer styles. Gose is a hard style to sort out - its origins are abscured in the mists of time, emerging sometime over half a millenium ago prior to good written records. It moved from its place of origin, underwent several transformations, and then went extinct and was resurrected and rediscovered. Allen sorts all this out and tells a fascinating story. Then he digs into ingreditents - water, malt, hops, yeast, spices, fruit, salt, and souring agents - and he discusses what to choose, why to choose it and how to handle it. His chapter on brewhouse operations takes the professional and homebrewer from milling the grain to cleaning up afterwards and all the steps in between. Cellar operations covers yeast pitching, fermentation and aging and conditioning. After he covers packaging and service, Allen provides 27 Gose recipes suitable for the home brewer to the professional. Each chapter in this book demonstrates how a book on beer style should be written. If you are a brewer making, intending to make or interested in making gose, you need to read this book. If you are studying for the Beer Judge Certification Program Written Exam you need to read this book. Not only will you benefit from the specific style information, you will find allen's discussions of ingreients, brewhouse operations, cellar operations, and packaging and serving invaluable. This is a well written classic book about a classic beer. I can not recommend it highly enough.