Noonan - New brewing lager beer: the most comprehensive book for home- and microbrewers
Here you can read online Noonan - New brewing lager beer: the most comprehensive book for home- and microbrewers full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Boulder;Colo, year: 1996;2015, publisher: Brewers Publications, genre: Children. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
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Other books by Brewers Publications include:
How to Brew
By John J. Palmer
Radical Brewing
By Randy Mosher
Designing Great Beers
By Ray Daniels
The Compleat Meadmaker
By Ken Schramm
The Brewers Associations Guide to Starting Your Own Brewery
Edited by Ray Daniels
North American Brewers Resource Directory
A bi-annual directory of breweries and suppliers.
For further information, see www.BrewersPublications.com
Completely Revised and Expanded
GREGORY J. NOONAN
An Imprint of Brewers Publications
A Division of the Brewers Association
Boulder, Colorado
New Brewing Lager Beer
Copyright 1986, 1996 by Gregory J. Noonan
Copy Editor: Merilee Eggleston
Technical Editor: Darryl Richman
Book Project Editor: Theresa Duggan
The illustration on pages 38 and 39 is from Water Atlas of the United States, by James J. Geraghty, and was used with permission of the publisher.
Published by Brewers Publications, a division of the Brewers
Association: PO Box 1679, Boulder, Colorado 80306-1679;
(303) 447-0816 www.BrewersAssociation.org
Direct all inquiries/orders to the above address.
All rights reserved. Except for use in a review no portion of this book may be reproduced in any form without written permission of the publisher.
Neither the author, editor, nor the publisher assumes any responsibility for the use or misuse of information contained in this book.
Cover design by Marylin Cohen and Stephanie Johnson
Cover illustration by Molly Gough
All illustrations by Gregory J. Noonan unless otherwise noted.
Library of Congress Cataloging-in-Publication Data
Noonan, Gregory J.
New brewing lager beer / Gregory Noonan : foreword by Charlie Papazian.
p. cm.
Includes .
ISBN 0-937381-82-9
EISBN 978-1-938469-23-7
1. BrewingAmateurs manuals. 2. Beer. I. Title.
TP570.N583 1996 95-25594
541.873dc20 CIP
To the brewing of better beer, and to those who brew it.
It is difficult to improve a classic. Yet as all master brewers know, the process of learning about beer and brewing is never-ending. Ten years ago, Greg Noonan captured the essence of fine brewing and presented his knowledge of and appreciation for brewing great beers in his original Brewing Lager Beer (Brewers Publications, 1986). Now Greg brings us all up to date with the best cutting-edge brewing information and techniques in this new and expanded revision, New Brewing Lager Beer.
I had the great privilege of being the technical editor for the first edition of Brewing Lager Beer. After initially reviewing the original manuscript, I was awed and spellbound. It was during those moments that I really began to appreciate how much I didnt know about brewings finer points. Indeed, what I was reading was about to help improve the quality of homebrewed beer as no other advanced book on applied brewing had.
With its release in 1986, Brewing Lager Beer became Brewers Publications cornerstone and the standard by which the Association of Brewers and all of its other divisions have measured their work. Gregs original book was a first of its kind, and the research and experience that went into it has benefited brewers around the globe.
American homebrewers were the first to embrace Gregs practical and applied approach to brewing lager beers. Then as the homebrewing hobby gained the respect it still enjoys today, professionals came to cite this classic work as a reference, one that is still unequaled.
In fact, Brewing Lager Beer has become a standard for aspiring and veteran small brewers everywhere. Gregs devotees sometimes refer to themselves as Noonanites. I have encountered their enthusiasm, appreciation, and most excellent beers during my travels through South America, Asia, Africa, Australia, and Europe. Just as I know when Ive tasted a great beer, I know that when I encounter a Noonanite, I have come upon the best of the best among homebrewers someone who has been infected with Gregs contagious enthusiasm and respect for the art of brewing.
As Greg states in his introduction to this new edition, ten additional years of brewing experience is an invaluable resource that cant be bought. His success in the microbrewing industry and his gracious efforts to share his increased knowledge provide us all with continued inspiration and even better beers.
New Brewing Lager Beer is the new touchstone for those of us who choose to advance our knowledge of beer and brewing. Like me, you probably thought it couldnt get any better. Thanks, Greg, for showing us otherwise.
Charlie Papazian, Founding President
Association of Brewers
and author of The New Complete Joy of Home Brewing
and The Home Brewers Companion
January 3, 1996
A lot has changed in the world of craft brewing in ten years, and the updating of Brewing Lager Beer is long overdue. It is surprising to me that the book has endured, and that so may brewers still refer to their dog-eared copies.
Brewing Lager Beer never really was just about lager brewing. The lager tradition is really the culmination of the brewing theories of all the other European brewing traditions. By examining lager techniques and technology, any student of brewing is being exposed to brewing dissected to its vital principles. Before 1985, Dave Lines still-classic Big Book of Brewing (Amateur Winemaker Publications, 1985) was the only readily available reference for homebrewers and the pioneers of microbrewing; in deference to him, I chose the title so as not to compete with his groundbreaking work.
This edition retains the title, but broadens its scope to include more of the spectrum of craft-brewing techniques and more information specific to ale brewing. Besides updating the work and including more useful information for serious brewers, a lot of factual and editing errors that appeared in the original have been corrected.
The trickle of knowledge available to craft and homebrewers when this book was first published has become a flood; I am proud to have Brewing Lager Beer continue to be part of most serious brewers libraries.
Greg Noonan
Burlington, Vermont
July 1, 1995
Thanks to my wife, Nancy, Martha and John Murtaugh, Darryl Richman, George Fix, Charlie Papazian, Charles Kochenour, and everyone else who contributed to the publication of this book.
Brewing begins with malted barley, which is the sprouted, then dried and/or roasted, barley seed. The malt is coarsely crushed and mixed with hot water to form a mash. During the mash, compositional changes occur, brought about by enzymes in the malt. The hot aqueous solution leaches the contents out of the crushed malt kernels and gelatinizes the starch; the enzymes reduce them to soluble fractions. This extract is rinsed from the insoluble malt particles during sparging. The sweet solution is called wort.
The wort is boiled with the flowerlike cone of the hop vine for bitterness and flavor, and to clarify the wort. The wort is cooled, and active brewers yeast is added to ferment it. The yeast forms carbon dioxide and alcohol from the sugars extracted from the malt; carbon dioxide carbonates the beer. This fermentation may be carried out in several stages, and the beer moved from one vessel to another to separate it from flavor-impairing sedimented yeast, malt, and hop residues.
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