Product Description

A revised handbook for amateur brewers containing full instructions and 110 detailed recipes to recreate the flavour and quality of beers which are served in the pub - for a fraction of the price. Draught ales, bottled and keg beers, lagers and stouts are included. The recipes are based on information provided by the commercial brewers who produce some of the most famous beers: Youngers Tartan, Carling Black Label, Carlsberg Special Brew, Budweiser, Stella Artois, Lowenbrau, Grolsch, Whitbread Best, Newcastle Amber and Brown Ales and Mackeson. The book has been revised to take account of modern equipment and homebrewing techniques, with recipes adapted for contemporary ingredients and tastes.

Product Details

• Amazon Sales Rank: #2087521 in Books
• Published on: 1994-09
• Original language: English
• Number of items: 1
• Binding: Paperback
• 160 pages

Customer Reviews

Not the worst beer brewing book ever!
Dave Line wrote two great books, "The Big Book of Brewing" and this book. This book was a recipe book, not a guide. It's great to see how he approached brewing each beer. I have been brewing full mash brewing since 1980. I usually brew bitter and pale ales. This book is a constant reference.

Other than the discontinued use of Sodium metabisulphite for sterilization, I'm not sure how "Homebrewing has evolved so much since then"?

His Big Book of Brewing was written in 1974 and the recipe book in 1978. The making of great beer has not changed since then. The full mash process has been the same for hundreds of years.

Both books are great reference books and should be part of any brewing library.

An older work full of info
Dave Line originally published this book in 1978, a year before his death. While a lot has changed, and some of the terms may seem a bit unusual for those of us on the American side of the pond, there really is a lot of good information here. Of particular note is the number of great recipes here; though since the use of malt extracts were not as common twenty-five years ago, most of the recipes include raw grains and hops instead of the liquidized and pelletized versions more common today. Thus, without a knowledge of how to figure the conversion ratios, newcomers such as myself may find themselves doing things a bit more of the "old-fashioned" way. This is fine by me, but might be something to bear in mind if you are just getting your toes wet.

One of the better recipe books
Although relatively new to homebrewing, I have become an avid brewer. Like most newbies, I am constantly looking for new recipes to try. Davd Line provides plenty of good, straightforward recipes--especially for British style brews.

You have to do some work to use this book if you are primarily an extract brewer (converting the all-grain amounts to extract amounts is the biggest problem, but that is simple if you look around for conversion tables). Some of the ingredients he uses (such as barley syrup) are not common in the U.S. But despite these drawbacks, the book provides the homebrewer with an excellent source of solid recipes often obtained from the breweries themselves.

I highly recommend this to someone who is looking for new recipes to try.