Books for Dudes: Brew Your Own Beer

Douglas Lord, Connecticut State Lib., Middletown -- Library Journal, 11/25/2008

Last word in the dictionary? Every dude knows it’s zymurgy, the study of fermentation, though most dudes know it as “beer science.” Is there any product dearer to a dude’s heart? Beer takes precedence over dogs, er, even wives and girlfriends with time (and with enough beer, naturally). Say, apropos of nothing, did you know you can brew your own beer? And that it’s easy?

Lots of famous historical people loved beer (and even more not-famous historical people). George Washington was a fan (the NYPL owns his recipe for “small beer”); Thomas Jefferson became an active brewer at Monticello in 1814, the same year that Francis Scott Key composed The Star-Spangled Banner at a Baltimore tavern to the tune of To Anacreon in Heaven, an old English beer-drinking song.

History, as it turns out, is our first dude factor. Though the whole beer thing started with the Mesopotamians, the process as we know it began with Louis Pasteur (the real subject of the song Louie Louie by the way*) and hasn’t changed too much since. So while those Richard Nixon–era books your dad owned by authors like H.E. Bravery and Leigh Beadle are fine, technique-wise, brewing has evolved, so consider updating your collection. More on that in a minute.

First, another dude factor: beer brewing is totally doable. Most major cities have suppliers that sell starter kits with all the equipment and ingredients you’ll need. The brewing process for one batch takes about a month to complete; for most of that time, the beer is simply sitting and relaxing in a cool, dry place (much like Madeline Albright, actually). Batches take roughly ten hours of “work” time to produce about five gallons of brew. The craft also has its own way-cool jargon and terminology, as demonstrated in this sentence: “After the yeast has been pitched, the wort begins the stage of tumultuous fermentation.”

Dude factor three: the inherent romance of a dedicated zymologist plying his trade, experimenting, thinking, and dreaming: “I sit, a lonely craftsman, denimed and beflannelled/ I need a thirsty damsel to help me drink up samples.” Initially, simple beer recipes yield simple beers, but dudes can achieve complex, elegant brews with time and experience. Perhaps most convincingly, home brewing saves many, many more Hamiltons than buying from the local packie (economizing is another dude factor). One could give beer for the holidays in place of the usual backslaps and nothing.

Dude factor five, Mr. Sulu: fun! Are you tired of monotonous, mass-produced beer? Do you crave some Prohibition-flavored derring-do? Maybe you want to know a little more about Hawkeye’s still from M*A*S*H (OK, so he was into gin, but whatever)? Read on! While there’s plenty of information on the internet, and a lot of YouTubery, the manuals below are the real deal—you won’t wind up with a batch of rotgut if you follow the directions. Special thanks to fellow dude (and LJ Tech Editor) Josh Hadro for his guidance. That's his home brew pictured, right.

[*Douglas is lying in the name of satire. In fact, the part about Pasteur might be wrong as well.—Ed.]

Basic Homebrewing: All the Skills and Tools You Need To Get Started. Stackpole. 2006. 72p. ed. by Stacy Tibbetts. photogs. ISBN 978-0-8117-3259-8. spiral bound. $19.95. BEVERAGES
Perfect for beginners, this entry in Stackpole’s eight-book “Basics” series walks dudes step by step through basic beer-brewing technique with almost 200 functional photographs. There are recipes for a lager, a stout, and a porter, as well as some exploration of alternative brews. For in-depth explanations or heavy historical context, however, readers will have to look elsewhere, e.g., Michael Jackson’s gorgeous Beer Companion: The World’s Great Beer Styles, Gastronomy, and Traditions, a lovely, illustrated historical and contemporary survey. Jim Parer, editor of the bimonthly magazine Zymurgy, who is apparently lit up like a Ukrainian Easter tree 24/7, acted as consultant.

Calagione, Sam. Extreme Brewing: An Enthusiast’s Guide to Brewing Beer at Home. Barnes & Noble. 2008. 184p. photogs. index. ISBN 978-1-4351-0137-1. $9.98. BEVERAGES
Calagione isn’t just a hobbyist—he believes in brewing beer, “something built sturdily and lovingly from your own hands and mind,” as art. In this reprint of the 2006 original published by Quarry Books, Calagione combines his youthful passion and unusually clear writing to produce a lively, step-by-step guide. The attractive layout features color photographs on glossy paper stock. The author champions making ordinary beer “extreme” by adding fruits, herbs, and spices; adjusting the barley and hops amounts; and adding special yeasts. If Blood Orange Hefeweizen gets you excited, you’ve found your book. And even if it doesn’t, this is still a great starting point that demystifies the beer-making process. (See LJ’s original review.)

Lewis, Ashton. The Home Brewer’s Answer Book: Solutions to Every Problem, Answers to Every Question. Storey Pub., dist. by Workman. 2007. 384p. illus. index. ISBN 978-1-58017-675-0. pap. $14.95. BEVERAGES
A compilation of Q&As from Lewis’s years as the Mr. Wizard advice columnist for Brew Your Own magazine, this provides insight on a wide range of topics. In total, Lewis thoroughly covers all the component processes of home brewing, including equipment, ingredients, and methods. Individual answers also offer background information and the logic behind Lewis’s guidance. With a robust glossary and an ample index, this sound title admirably accomplishes its mission—unlike Lewis’s likely overworked liver.

Miller, Dave. Dave Miller’s Homebrewing Guide: Everything You Need To Know To Make Great-Tasting Beer. Storey Pub., dist. by Workman. 1995. 368p. illus. bibliog. index. ISBN 978-0-88266-905-2. pap. $16.95. BEVERAGES
Longtime home brewer and author of The Complete Handbook of Home Brewing, Miller writes that “it is not the size of your bank account, but your dedication to good beer that will enable you to brew the best.” This guide’s fast and simple 18-page primer on the home-brewing process is followed by no fewer than 34 chapters that discuss what happens when you tweak this or that. Mash methods, yeast, wort aeration, pitching—it’s all here. Miller scores points by providing recipes for experimentation—a hallmark of any good home-brewing book—and by including helpful conversion tables and handy illustrations. Not a step-by-step guide, this title is a great choice for experienced home brewers interested in going deeper.

Palmer, John J. How To Brew: Everything You Need To Know To Brew Beer Right the First Time. 3d ed. Brewer’s Pbns., dist. by National Book Network. 2006. 347p. illus. index. ISBN 978-0-937381-88-5. pap. $19.95. BEVERAGES
Palmer’s book resembles others that lead dudes through the heart of beer making. Beyond the basic steps, there is coverage of equipment and bottling and the treatment of specialty grains and all-grain brewing, along with almost 30 pages of recipes. Illustrations and photographs are sparse; stylistically, this falls somewhere between bare-bones and Snyder’s (below) overinclusiveness. So while it’s not the most exciting read on the planet, it’s also not too technical and imparts a spirit of fun. Readers will acquire a solid knowledge base.

Papazian, Charlie. The Complete Joy of Home Brewing. 3d ed. Collins Living: HarperCollins. 2003. 399p. illus. index. ISBN 978-0-06-053105-8. pap. $14.95. BEVERAGES
Papazian's book bubbles with carbonated enthusiasm and stands as the title against which most others are measured, and for good reason. The material addresses all levels of readers—beginners will learn the basic methods, experienced brewers will get a handle on things like fermentation and how to play with malt and barley, and the advanced take in such topics as enzymes and grains. Fifteen appendixes cover a swath of knowledge, from troubleshooting to growing your own hops to making mead. While not an exhaustive treatise, this is certainly a comprehensive, standard source. Unflaggingly encouraging, Papazian somehow manages to make technical processes readable.

Papazian, Charlie. The Home Brewer’s Companion. Collins Living: HarperCollins. 2003. 464p. illus. index. ISBN 978-0-06-058473-3. pap. $14.95. BEVERAGES
Beer giant that he is, Papazian has not one, but two standard titles under his belt, this one designed for experienced home brewers. Chapters tackle technique refinement as well as changing and improving components and processes (e.g., crushing your own grains, fermentation, bottling, carbonation). A full 100 pages of recipes, small sections on cooking with beer, and suggestions for food pairings render the book especially practical.

Snyder, Stephen. The Brew Master’s Bible: The Gold Standard for Homebrewers. Morrow: HarperCollins. 1997. 400p. illus. bibliog. index. ISBN 978-0-06-095216-7. pap. $20. BEVERAGES
While all home-brewing authors seem to encourage tinkering, Snyder is especially keen on experimentation (not to mention stinkingly high blood-alcohol content), writing that “few brewers can resist the joy in putting their own unique stamp on an existing formulation or in developing their own completely new recipe.” His book is organized like a reference guide that breaks out the components and steps of the beer-making process. Recipes are categorized by varieties of ale, lager, and special beers. The text is clear, though often filled with potentially complex jargon (e.g., saccharification rest, the benefits of beta-amylase). Any decent beer-making guide will have reference sections, but few are as robust as Snyder’s. See his weights and measures; relevant zymurgy formulas; directories of associations; magazine, newspaper, and newsletter recommendations; glossary; and bibliography. Better for more advanced brewers.