Note: These reviews are only my opinions; as such they are only guideposts. Your mileage may vary. I have no association with any of the authors or publishers of these books.
Books by Michael Jackson
Comments regarding Jackson:
He's not THAT Michael Jackson, first of all. Secondly, he is one of the most gifted writers currently working in the beer "field." He's one of the few that can describe a beer (or Scotch) in such glowing detail that you feel as though you have, in fact, tasted the beverage right along with him. Couple this with a great knowledge of the history of beer and brewing and you have a compelling package. Each of his books is well worth reading, some are must-reads.
New World Guide to Beer-Indispensible for any student of beer. Along with Beer Companion makes up what is essentially a two volume set containing almost everything you need to know about beer style and the effect of location on same. This book concentrates on regional styles in beer. Travelling to the major brewing regions of the world, Jackson describes in living detail the beers, breweries and brewers that make up the important beer styles of the world.
Beer Companion-The companion piece to NWGtB, this book takes on beer from the stylistic approach, marching through the major styles and pointing out the greatest extant example of the style, with tasting notes and brewery profiles. Beautifully complements the New World Guide, filling in stylistic details that it glossed over in favor of regional details. Another must read for any beer afficionado.
Ultimate Beer-In this tome, Jackson takes on yet another approach to the appreciation of beer: the event driven approach. Jackson classifies beers that he feels are appropriate for such events as winter warming, party greetings, appertifs and digestifs. While not the eponymous volume of the two guides to beer, this is still an interesting read, and instructive on a great many beers not included in the other two volumes. Well worth your time.
Great Beers of Belgium-Here, Jackson takes up what is arguably the world's greatest brewing region, Belgium. Approaching the many beers of Belgium would seem a daunting task, but Jackson again approaches them from the stylistic point of view, describing the beers he finds to be the best example of the style as well as the breweries and techniques that are employed to create them. Jackson clearly admires the "burgundies of beer" that flow from Belgium and treats them with appropriate reverence and his everpresent descriptive skills that set him apart from all other beer writers. If you'd like to learn more about Belgian styles or beers, then look no furhter than this book.
Pocket Guide to Beer-Not nearly as comprehensive as the other beer volumes listed above. In this slim, pocket-sized volume, Jackson hits the highpoints of various regional breweries (the book is arranged loosely by regions, such as "Southwest US"). Likewise, he only mentions select products of each brewery he features, and gives a few tasting notes and a star rating. Useful as a traveling companion, but otherwise not nearly as good as either of the first two books listed above.
Complete Guide to Single Malt Scotch-Not a beer book, as such, but it is about concentrated beer. Jackson attacks Scotch with the same thorough approach he gives beer. Alphabetically arranged by distillery, this book discusses the strengths and weaknesses of every distillery and vintage available at the time of publication. Each entry is given each a numerical rating mostly as a point of reference moving from Scotch to Scotch. Required reading for anyone interested in learning more about these complex beverages.
-Charlie tends to create two schools of thought: those that love him and those that hate him. Those that love him find his laid back "Relax, Don't Worry. Have a Homebrew" mantra a reassuring phrase which saves them from dumping out perfectly good beer. Those that hate him tend to point to the same mantra as a childish waste of time. While I see both sides of this argument, the fact is that Charlie has done more to promote homebrewing than any other man on this planet. This book is a big reason why. Glossing over many of the technical details in favor of a simple "how to do it in the least complicated steps" approach most new brewers find to be a nearly failsafe road to some fine first beers. Most will want to make their beers even better, and Charlie does lay some of the groundwork for those "next steps" later in the book, but the true purpose here is to get you started, which I think it does admirably. Either this book or Miller's is a great place to start.
The Homebrewer's Companion by Charlie Papazian-Charlie's second volume is aimed more at the "gotten rolling" brewer. While still at a relatively basic level, this book aims to train the brewer in more advanced techniques, such as yeast culture, formulation of all-grain recipes, and some of the finer points of equipment and process. The most useful part of this book are its many charts which spell out extraction rates and color contribution of grains and adjuncts as well as bitterness contributions of the major hop families. Not as universaly useful as NCJOHB, many still find this a handy refrence guide. I would tend to lean strongly towards Daniels' book, but many swear by this volume.
-The other major newbie book, many prefer Miller's more professional approach to brewing. Others find this more off-putting and find Charlie's less "serious" writing to be more user friendly. I think
it boils down to a personal decision. If you feel like you're the type that wants a more nuts and bolts approach to your first beer, then, by all means, read Miller. If you think a more touchy feely approach
suits your personality, then Papazian is the man for you. The information covered in both books is essentially the same: first beer from choosing equipment through the boil and bottle, and then on to gradual
improvements in your ingredients and recipe formulations. Both include a sizeable page count of recipes for the new brewer to learn with. Following either will net you great beer, the only question lies in
your personal preference to the approach of the author.
-This book is described on the back cover as "The Ultimate Guide to Brewing Classic Beer Styles" and I would tend to agree. Ultimately, this is two books in one. The first 100 or so pages covers ingredients
and process with a fine tooth comb. Great detail is given on color, flavor profiles and mash efficiency. Many useful charts describing malt, hops, water and yeast are provided. Once this discourse is out of the
way, Daniels sets his sights on a style by style deconstruction of beer. He moves through all the major classifications of beer, giving detailed accounts of the "classic" version of a style, as well as any more
modern approach that exists. Comparisons are also drawn between commercial beers and competition winners over the years. Truly a fascinating book. I find myself reaching for it almost every time I go to formulate
a beer. It doesn't provide recipes, rather a way of thinking that allows you to approach a style in a thoughtful manner.
-One of the more technical books on brewing. Noonan approaches each component of a beer in a chapter, and then gives a dissertation on the benefits of decoction mashing. Recipes of many of the styles
that benefit from decoctions are included. Anyone considering decoctions should give this book a read. Noonan has some extremely helpful insights on brewing techniques and ingredients. Don't let the
title fool you, either, this book is as helpful to the ale brewer as it is to the lager brewer. Much of what Noonan has to say is universal.
-Seemingly wishing to out-detail Noonan, Fix essentially provides a detailed chemical explanation for why brewing works. If you want the down and dirty chemical structures layed out in full-spread, this is
your book. Short of Morrison&Boyd's Organic Chemistry, you're not likely to get a more thorough explanation of the whys and hows of a brew and its many sub-reactions. Fix even delves a bit into yeast
biology. Scientists in the audience will lap it up; the general public's reaction seems to range from "huh?" to bemused interest. Your mileage may vary, but I find it interesting...but then I'm a Molecular
Biologist by trade.
-A less chemically oriented analysis of the ingredients and techniques (and their outcomes) used by advanced homebrewers. Includes explanations of nearly every ingredient, fining and "process" that might arise
in homebrewing, along with what they do, how they work and why we use them.
-If it weren't for Michael Jackson, Roger Protz would probably be recognized as the preeminent beer writer of our day. And here, he's written what may be the best single volume on ales ever. In this book
he dismembers ale, from earliest origins (at least in terms of the oldest extant styles, Porter and IPA) to "modern" techniques (many of which are stunning in their backward-looking nature) to a whirlwind examination
of the major ale producing nations. Jackson himself couldn't have done it better, and, I think, he would have if it were necessary.
-Fred is something of a legend in homebrewing circles. Widely believed to have been the first man to publish a tome on homebrewing (and all-grain brewing at that), he's looked
upon as a man ahead of the curve, as well as one with a particularly gifted and sensitive palate. This book is a small volume, divided into three sections: first, a description of how beers are
catalogued by style relative to fermentation and other defining characters, second, straightforward defintions of each style with terse notes and stylistic examples, and finally, a quick guide
to tasting beers seriously. I used this book more frequently in my brewing and recipe formulation in the days before Designing Great Beers came on the scene, but I still do find myself refering to
it as a brief, easy to use guide to styles and tasting. For the non-brewer, however, this book might make the best all-around quick reference for beer style.
Classic Beer Style Series
-It's appropirate that the first book issued in this series covered Pale Ales, the style that, for a variety of reasons, most brewers first attempt to brew themselves. This book makes a whirlwind
history of the style and some notes on historic brewing methods which might influence methodology/recipe decisions on the part of the brewer. This is followed by a quick examination of the flavor and
aroma character of the various sub-categories and style examples available today. A description of classical methods of cellaring and engine-serving is also made before the book turns to the brewing information.
Each step in all-grain (and even extract) process is noted with emphasis on things to be alert for when brewing a pale. Finally, a number of recipes are printed with extensive water, mash and grain-bill information.
-This book follows very much in the footsteps of Pale Ale, beginning with Pisener Urquell (the first Pilsener) and moving to the many offshoots that have arisen in the days since that beer arose. Again, brewing
procedures and serving notes follow and recipes round out the tome.
-Anyone considering dipping their toe into this exotic brewing arena should strongly consider buying this book first. Just explaining all the styles and associated names could make a book, but here it laid out as tersely
as possible, presumably to make room for more important information to come. Some tasting information quickly gives way to scientific analysis of the actual components in these beers. HPLC profiles (that's High Performance Liquid Chromatography to you and me) are even included (I'm
not kidding). Much emphasis is then given (and rightly so) to the idiosynchratic methods by which the Belgians produce these nectars. Additionally, an entire chapter is devoted to the bacterial additions and what flavor impact
each species has on the finished product, as well as some sense of time-frame relative to maximum impact. The remainder of the book concerns itself with approaching recipe formulation in a thoughtful manner as well as information
on controlling your mash and subsequent infected brew. Certainly one of the finest efforts of the Style Series.
-George is well known in the brewing community as both a homebrewer (he's won the Ninkasi at least once) and a writer. He turns in a fine effort here, tracing the style back to its earliest known origins and moving
forward, quickly diving into recipe components and their impact. As a result, nearly half the book discusses issues relavent to the homebrewer, something which not all these books do. A quick run-through of extant
commercial styles closes out the book.
-Many folks don't realize that Porter is one of the oldest styles still being brewed today. With age comes a clouded history it seems, as everyone seems to have a different opinion on the origins and evolution
of the style. Foster spends a fair percentage of the book plumbing the murky depths of Porter, tracing earliest known brews up to the fall from grace of the style, which seems to have begun about 1840. The remainder of the
book takes on ingredients and method, organized in much the same way as Pale Ale was.
-Much like Lambic, this book must have been very difficult to put together. With a brewing tradition as old as gravel, the Belgians have certainly mastered their art, but the resulting morass of ideas and idiosynchracies
seems to make an impenetrable soup of a subject. However, Rajotte is game, and does a good job simplifying the field into several major styles and then profiling those. Techniques and ingredients are given their due, as is the
somewhat challenging notion of refermentation. Recipes and commercial examples again round out the volume.
-Coming Soon
-Noonan, of Brewing Lager Beer fame, takes on the style in typical fashion: thouroughly. A brief yet extremely informative history gives way to extensive consideration of water chemistry and malt composition. This
section reveals my only real complaint about the book: it reveals almost nothing on the nature of the peated malts, nor how to attempt to recreate one at home. I suppose a run through Smoked Beer is in order. Other
than this oversight, Noonan turns in a fine effort, with numerous detailed recipes finishing things off.
-Coming Soon
-This book is a bit different from the others in that it is as much a thorough history of stout style, method and commercial examples as it is a guide for homebrewers. Extensive detail of both historical method and
modern technique are given, as well as a rather complete survey of commerical stouts with tasting and composition information. While only the final 1/4 of the book is devoted to brewing stout at home, this is still a fascinating
addition to the brewing library series.
-Coming Soon
-Coming Soon
-Coming Soon
-Coming Soon
-Coming Soon
-Coming Soon
-Coming Soon
Dave Miller's Homebrewing Guide by Dave Miller
Books for the Intermediate to Advanced Brewer
Comments:
These are the books that will help you out once you've exhausted the information provided in the previous section. These include books on individual
styles and how to replicate them, as well as books that describe advanced equipment and process. Most importantly, these are books I would not recomend to
a prospective brewer, or one just getting starting. I feel you need prior knowledge of brewing to approach these books intelligently.The Books:
Designing Great Beers by Ray Daniels
Brewing Lager Beer by Greg Noonan
Incredibly, this book has gone out of print. However, it is available used, so keep an eye out and you'll likely come across it. 
An Analysis of Brewing Techniques by George and Laurie Fix
Books on Beer Styles and Tasting
Comments:
These books tend to focus on single styles or, in some cases, a focused analysis of what makes a style a style.The Books:
The Ale Trail by Roger Protz
Pale Ale (#1) by Terry Foster
Continental Pilsner (#2) by David Miller
Lambic (#3) by Jean-Xavier Guinard
Vienna-Marzen Oktoberfest (#4) by George and Laurie Fix
Porter (#5) by Terry Foster
Belgian Ale (#6) by Pierre Rajotte
German Wheat Beer (#7) by Eric Warner
Scotch Ale (#8) by Gregory J. Noonan
Bock (#9) by Darryl Richman
Stout (#10) by Michael J. Lewis
Barleywine (#11) by Fal Allen and Dick Cantwell
Altbier (#12) by Horst D. Dornbusch
Kolsch (#13) by Eric Warner
Brown Ale (#14) by Ray Daniels and Jim Parker
Mild Ale (#15) by David Sutula and David Suhila
Bavarian Helles (#16) by Horst D. Dornbusch
Smoked Beers by Ray Daniels and Geoffrey Larson
Other Interesting Beer Books
Comments:
Coming Soon!
The book-links on this page are brought to you in association with Amazon.com.
