History, Brewing Techniques, Recipes
(Classic Beer Style)
Ray Daniels and Jim Parker
Award winning beer writer Ray Daniels founded the Cicerone Certification Program, is on the faculty of the Siebel Institute of Technology and has home brewed for nearly 30 years. Author Jim Parker started out as an award winning home brewer and has since established a carreer in the craft brewing industry. Brown Ale: History, Brewing Techniques, Recipes (Classic Beer Style), Daniels and Parker tackle the once ubiquitous and sometimes enigmatic Brown Ale. Historically most British beer was some variation of brown smokey ale. As Daniels and parker chart the path to the modern style, they discuss the social, technological and political changes that brought us the beer we know today as brown ale. The provide a good discussion of the ingredients essential for a quality brown ale. They emphasize the importance of knowing your ingredients, your equipment and the proper procedures while providing good information for brewers with the itch to experiment. Daniels and Parker review severl commercial examples that characterize the style and their tasting notes are very good. They provide 10 recipes with 5 gallon extract, 5 gallon all grain and 1 barrel all grain versions for each recipe. The recipes are straightforward, well written, and easy to follow. This book is a good source for brewers interested in brewing Brown Ales and for those studying for the Beer Judege Certification Program written exam.