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Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.
- Sales Rank: #27805 in Books
- Brand: Hieronymus, Stan
- Published on: 2005-09-08
- Original language: English
- Number of items: 1
- Dimensions: 8.65" h x .90" w x 5.60" l, .95 pounds
- Binding: Paperback
- 295 pages
About the Author
Stan Hieronymus is the editor of "The Real Beer Page" at www.realbeer.com, the largest source of information about beer on the Internet. Hieronymus and Daria Labinsky are travel editors for "All About Beer Magazine", the leading beer consumer magazine in the United States, and authors of" All About Beer Magazine's Beer Travelers Guide." They are the 1999 NAGBW Beer Writer of the Year and First Runner-Up, respectively.
Tim Webb was born in 1955 and spent most of his formative years in Birmingham, sin city of the industrial Midlands. To say that he attended Medical School there is stretching the truth somewhat but they were eventually kind enough to give him a degree on condition that he went somewhere else. He is now a psychiatrist ministering to troubled minds in Plymouth. He has no interest whatever in treating sexual problems as he finds them all terribly embarrassing. His main interests are self-preservation, Bathams bitter and the quest for a zipless anorak.
Most helpful customer reviews
15 of 15 people found the following review helpful.
Not a cookbook
By Ben Hamlin
If you are serious about beer and interested in the development of the Belgian style so you can create your own version, then this is a truly useful book for you the adventurous home-brewer. I started out with the clone recipe books (of which there are many out there) and initially bought this book to quickly increase my ability to clone a Belgian style beer that had enjoyed on a whim. Once I started reading however, my eyes were opened. The book does cover quite a bit of history but in doing so debunks a lot of myths about abbey beers and some of the notions about 1000 year old recipes. This is really more a book about brewing philosophy written with the small batch home-brewer in mind. There are very helpful and encouraging tips scattered throughout the book and any brewer with this new knowledge (and perhaps Brewsmith software-my personal favorite) you can continue the "tradition" of abbey beers even though you may not be affiliated with a monastery or even Belgium for that matter. Home-brewing is all about finding your style and using the experience of those that have come before to create something that you really want to drink.
3 of 3 people found the following review helpful.
A must for every Trappist beer enthusiast
By A. Colombo
Of all the books in my library, this book is by far the best and is hands-down the most detailed text on Trappist ales. Even if you are not a homebrewer, anyone who is even slightly interested in Trappist ales and the monastic way of life will not be disappointed. I have read this book cover to cover many times and I am always finding helpful and interesting info that propels my love for Trappist ales even further. Stan Hieronymous takes the reader inside the walls of the abbeys where these beers are made and not only presents the history and beers of each abbey but even manages to list a few ingredients for each beer. Because the monks and lay workers who work in the breweries are quite secretive regarding their recipes and ingredients, one can only imagine the effort that was put in by the author when writing this book.
Above anything else, the author reminds the reader that each of these places is an abbey with a brewery and not the other way around. Despite the fact that the beers are truly amazing, Stan Hieronymous does not let the reader forget the reason for the existence of these beers (to add extra income to the abbey and serve as a form of manual labor according to the Rule of Saint Benedict). The author does a wonderful job of outlining the monastic way of life and mentality, and how this life of silence and harmony manages to produce some of the finest beers in the world time and time again.
In addition to the famous Trappist Ales, Stan Hieronymous also provides extensive information on other commercial examples that are produced both in Belgium and the United States. While the main focus of this book is about the Trappist ales produced in the six specific Cistercian monestaries, the reader can also find detailed information about Abbey ales as well as beers brewed in the United States that follow the Belgian tradition and style.
Homebrewers will not be disappointed. With plenty of mash schedules and temperatures as well as listed ingredients, fermentation times and temperatures and yeast strains, this book is a highly valuable asset for any homebrewer who wants to try (underline the TRY about five times considering the amazing quality of these beers) to make a beer similar to these Belgian styles at home.
If Amazon.com had a rating for 6 or even 10 stars I would choose the highest possible rating for this truly excellent book, as well as a personal commendation for Stan Hieronymous who so artfully presents the Trappists' breweries and way of life.
1 of 1 people found the following review helpful.
Entertaining, informative, funny.
By michael_mus
I read this while on a Belgian beer brewing kick throughout this summer. Picked it up based on some very good reviews but went in with low expectations; I read a lot, and find brewing books are often campy and tough to stick with.
Brew Like a Monk was anything but campy. It's a well written tour of all of the important trappist/abbey style breweries in Belgium plus (hands-down) my list of best here in the US as well. Allagash, The Alchemist, Russian River and Avery just to name a few. The author touches on technical details, but does-so smoothly and without being dry. His stories and quotes are well placed and often inspiring.
Also, this book boldly squashes a few American beer brewing myths around bottle refermentation and using sugar adjuncts in brewing. My last few brews have included both and they've been fantastic.
Loved it.
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