Smoked Beers: History, Brewing Techniques, Recipes

by Geoff Larson, Ray Daniels

Overview

For centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany. Today new examples are being made by brewers throughout the U.S. Enjoy the history, culture, and brewing of these wonderful beers with this informative volume. Geoff Larson, founder of Alaskan Brewing Company in Juneau, Alaska, has been working with smoke to create Alaskan Smoked Porter since 1988. It continues to be one of the classic American examples of the style. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

Product Details

ISBN-13:	9781938469589
Publisher:	Brewers Publications
Publication date:	10/20/2001
Series:	Classic Beer Style Series , #18
Sold by:	Barnes & Noble
Format:	eBook
Pages:	274
File size:	4 MB

About the Author

Geoff Larson and his wife Marcy are celebrating 30+ years of their Juneau, Alaska-based brewery, Alaskan Brewing Company. Brewing craft beer in a remote town with no roads led Geoff and his crew to find better, more sustainable ways to brew their award-winning beer. The brewery' s flagship recipe for Alaskan Amber is based on a recipe pieced together from shipping and newspaper records from a Gold Rush-era brewery in Juneau. First brewed in 1988 with malt self-smoked over alder wood, Alaskan Smoked Porter became one of the first commercially available American smoked beers and one of the most award-winning craft beers in the nation. With decades of smoking malt under his belt, Geoff co-authored Smoked Beers: History, Brewing Techniques, Recipes (Brewers Publications, 2001) with Ray Daniels and is an expert on the use and finesse of smoke in brewing. Ray Daniels is the founder and director of the Cicerone Certification Program—the standard for beer sommeliers—and a member of the Senior Faculty of the Siebel Institute of Technology, America's oldest brewing school. Ray is the author, editor or publisher of more than two dozen books on beer and brewing. Examples include his own Designing Great Beers (Brewers Publications, 1998), a classic of U.S. brewing literature; and the deliciously presented Best of American Beer and Food (Brewers Publications, 1997), which he published while serving as director of Brewers Publications. In 1998, Ray was named Beer Writer of the Year by the North American Guild of Beer Writers. Ray became certified as a beer judge in 1992 and has since accumulated thousands of beers' worth of judging experience. In addition to judging and organizing competitions, he has trained consumers, servers, and brewers in beer appreciation.