"Brewing British-Style Beers reveals the secrets of brewing beers at home that taste just like those found at expensive pubs. It shows readers how to make their own great beer that is virtually identical to popular European brands, and provides all of the information needed to successfully emulate the world's best commercial brews for a fraction of the cost. This book is a must-have for both beginners and experienced brewers looking for great new recipes. It begins with an overview of the brewing process, covering the ingredients needed for brewing, essential equipment, basic concepts, techniques and brewing aids. With complete instructions for first-time brewers, readers will get to know their Fuggles from their Bullions and be "sparging thewort" in no time at all. The 107 detailed recipes provided here include teal draught ale, bottled and keg beers, lagers, and stouts. Full instructions are provided for recreating the flavor and quality of the world's great beers--at a fraction of their price. The recipes are based on information provided by commercial brewers who produce some of the most famous beers: Youngers Tartan, Carling Black Label, Carlsberg Special Brew, Guiness, 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. Brewing British-Style Beers tells readers everything they need to know to economically produce beers of commercial quality, giving them the opportunity to enjoy their favorite beers at an affordable price"--
Dave Line was a British beer author. An electrical engineer by profession, he is regarded as a pioneer in homebrewing as a pioneer in homebrewing during the 1970s because at the time homebrewing as a hobby was in its infancy.
At the time people were not getting satisfactory results, because they were using substandard ingredients, low quality syrups or beer kits, baker's yeast, and were not technically informed in the processes of brewing. He advocated the use of proper brewer's yeast, whole-grain barley malts, whole hops, and even went into simple analysis and comparison of the chemistry of water used for brewing different beers, and rudimentary water treatment. He also encouraged sterilization and proper cleaning of equipment.
He was a regular contributor to Amateur Winemaker, and in a decade, probably had more recipes published than anyone else. He passed away in 1979 at the age of 37.
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