酿造大麦酒：起源、历史和今天在家酿造

English | 2024 | ISBN: 1510766936 | 288 pages | True EPUB | 19.01 MB

For Craft Beer Drinkers and Homebrewers Alike From early English origins to modern American examples like Sierra Nevada's Bigfoot and Rogue's XS Old Crustacean, barley wines are a favored style among homebrewers and craft beer drinkers alike. InBrewing Barley Wines, widely respected beer and brewing writer Terry Foster presents the history and development of the style as well as the guidance and expertise necessary to successfully homebrew it yourself. The book opens with an exploration of the definition of the style from its murky past to somewhat arbitrary modern standards. Foster explores the style guidelines given by the Brewers Association (BA) and the Beer Judge Certification Program (BJCP) and finds them to be narrow, even faulty, showing that many beers not designated as barley wines­—including some stock ales, Scotch ales, wheat wines, and even double IPAs—can be said to fit the style. Foster then goes on to give a history of barley wine, which saw its first specifically labeled commercial example as recently as 1903, but which has been produced for centuries under a variety of names. Originally an English style, barley wines were not generally brewed in America until the rise of craft brewing in the late twentieth century. But having cemented a foothold in the New World, with many craft breweries having at least one featured example and sometimes several, barley wines are now rarely produced by British brewers due to heavy taxation on strong beers. Foster then examines the ingredients used in barley wines as well as best practices and procedures for brewing them, including how to create and successfully manage the high-gravity worts required for making these beers. Finally, Foster provides a collection of sixty recipes showcasing the variety and range of ingredients explored in the book with detailed instructions for making them at home. Brewing Barley Wines belongs in the library of every craft beer drinker or homebrewer.

English | 2024 | ISBN:1510766936 | 288页| True EPUB | 19.01 MB适用于同样的精酿啤酒饮用者和自制啤酒爱好者从早期的英国起源到现代美国的例子，如内华达山脉的大脚怪和罗格的XS Old Crusacean，大麦酒是自制啤酒和精酿啤酒爱好者的青睐风格。在《酿造大麦葡萄酒》一书中，广受尊敬的啤酒和酿造作家Terry Foster介绍了这种风格的历史和发展，以及成功自制所需的指导和专业知识。这本书首先探讨了这种风格的定义，从模糊的过去到有些武断的现代标准。Foster研究了酿酒商协会（BA）和啤酒评委认证计划（BJCP）给出的风格指南，发现它们范围狭窄，甚至有缺陷，表明许多未被指定为大麦酒的啤酒——包括一些普通麦芽酒、苏格兰麦芽酒、小麦酒，甚至双IPA——都可以说符合这种风格。福斯特接着介绍了大麦酒的历史，直到1903年，大麦酒才出现了第一个专门标记的商业例子，但几个世纪以来，大麦酒一直以各种名称生产。大麦酒最初是英式风格，直到二十世纪末手工酿造兴起，美国才普遍酿造大麦酒。但由于许多精酿啤酒厂至少有一个特色例子，有时甚至有几个，大麦酒在新世界站稳了脚跟，由于对烈性啤酒征收重税，英国啤酒厂现在很少生产大麦酒。福斯特随后研究了大麦酒中使用的成分以及酿造大麦酒的最佳实践和程序，包括如何创造和成功管理酿造这些啤酒所需的高浓度麦芽汁。最后，Foster提供了一系列60种食谱，展示了书中探索的食材的多样性和范围，并提供了在家制作的详细说明。酿造大麦酒属于每个精酿啤酒饮用者或家庭主妇的图书馆。

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