Greg Koch - The Brewers Apprentice: An Insiders Guide to the Art and Craft of Beer Brewing, Taught by the Masters

THE
BREWERS
APPRENTICE

GREG KOCH AND MATT ALLYN

AN INSIDERS GUIDE TO
THE ART AND CRAFT OF
BEER BREWING, TAUGHT
BY THE MASTERS

2011 Quarry Books
Text and photography 2011 Greg Koch
and Matt Allyn

First published in the United States of
America in 2011 by
Quarry Books, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: (978) 282-9590
Fax: (978) 283-2742
www.quarrybooks.com

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

10 9 8 7 6 5 4 3 2 1

ISBN: 978-1-59253-731-0

Digital edition published in 2011
978-1-61058-159-2

Digital edition: 978-1-61058-159-2
Softcover edition: 978-1-59253-731-0

Library of Congress Cataloging-in- Publication Data is available

Design: Paul Burgess: Burge Agency
Artwork: Pete Usher: Burge Agency
Front cover: istockphoto.com, except for
bottom right: Foodcollection/Getty Images
Back Cover: Belgian Tourist Office,
John Bollwitt (johnbollwitt.com), and,
istockphoto.com

Printed in China

Thanks to my family, friends, colleagues, fellow brewers (pro and amateur), and everyone else generous with advice, insight, and a fresh beer.

Matt Allyn

To all the great brewers who have provided me with their liquid inspiration, and who showed me many years ago that beer was so very much more than the insipid nonsense of the TV commercials. Today, Craft and Artisanal brewing is alive and well...and growing in nearly every brewing culture. Heres to adding one more log to that fire, as well as another log to the funeral pyre of the notion that beer should be reduced down to nothing more than a cheap, flavorless, commodified fizzy yellow liquid!

Greg Koch

CONTENTS

INTRODUCTION

TO OTHER CRAFT BEER ENTHUSIASTS, OUR WILLINGNESS TO ENGAGE IN NEAR-CONSTANT DIALOGUE ON OUR FAVORITE SUBJECT OFTEN CONFOUNDS THOSE WHO HAVENT CHOSEN TO LIVE A LIFE OF SUCH SUDSY IMMERSION. TO BE HONEST, THEY CONFOUND US, TOO. WHEN YOU TAKE A MOMENT TO TRULY CONTEMPLATE GREAT BEER, THE PATH IS CLEAR... AND COMPELLING, REWARDING, ENRICHING, SATISFYING.

I COULD GO ON.

QUITE WILLINGLY.

And as such, this book has been born. Although it pays homage to the time-honored traditions of our favorite beverage, it is not just a repackaging of the solid, classic brewing tomes. As valid, important, and necessary, as they are, The Brewers Apprentice offers a more picturesque view into our favorite subject.

In the writing of this book, we have had the great privilege of taking many educational sightseeing excursions along the great road-trip that is a brewing life. Although this book could certainly be read in a straight-line fashion, and is organized so it follows the steps of the brewing process, I invite you to bounce around as you wish. Interested in a deep-dive into malt? Turn to on spontaneous fermentation.

I once heard, and have since oft repeated, what has become a favorite saying: Buy a man a beer, waste an hour. Teach a man to brew, waste a lifetime. While Ive known some who take offense to the saying, I feel that it is nothing but complimentary. Wasting an hour suggests a temporary yet rewarding pause from an otherwise hectic and go-go-go life. However, wasting a lifetime is not a true waste, but instead, a diversion from the rat race into one of lifes nobler pursuits: the art of brewing.

Buy a man a beer, waste an hour. Teach a man to brew, waste a lifetime. While Ive known some who take offense to the saying, I feel that it is nothing but complimentary.

As noble as brewing is (and as just about anyone would attest if they were anywhere past the half-pint mark), a junior executive might scoff at brewing, instead preferring to pursue upward mobility. He can have his upward mobility, as I dont care much for it.

Not to say that I dont crave forward movement and progress. I admit, I do. Does this pose a conflict? Joyfully, no. The world of craft beer and brewing has afforded me all of lifes rewards that I could wish for: satisfaction from a job well done, respect of my friends and peers, standing in the community, access to the worlds best culinary experiences, friends and comrades-in-arms around the world, an endless opportunity for creative flow, and yes, the proverbial food on the table.

And then theres the beer. And the opportunity to work with co-author Matt Allyn to bring you front-row and behind-the-scenes access to the greatest minds and talents in the brewing world.

The world of home brewing is both stuck in old-world tradition (in the best of senses) and simultaneously rocketing forward into new and barely charted territories. Weve had the privilege of consulting, cajoling, and cavorting with both old friends and new to bring you unique access into the insights of those who live and breathe the art of brewing. Many of the names youll hear in this book are familiar, and were excited to bring you their insights. Other names will be new, and this introduction invites further discovery, as you will no doubt be inspired to seek out their fine work in order to back up the veracity of their studied opinions.

You might expect a portion of this book to be dedicated to the straightforward how-to of home brewing, or a starters guide to professional brewing. A novice brewer might feel that omitting the basics of brewing might leave one with little orientation, as though the steering wheel, speedometer, tachometer, and shift column were completely omitted in favor of an on-board computer system and the automatic window controls. After a brief introduction to the brewing process and a glossary of equipment and ingredients, the book focuses on the technical, diverse, and the spectacular. And a spectacular view it is.

So, pull the owners manual out of the glove compartment when you must review the operational basics of brewingthere are many great ones out there, and most likely you already have a trusted, well-worn, perhaps even wort-stained one on your shelf. Leave this book on the coffee table to peruse when you want to think about brewing (but not necessarily while youre brewing).

A great beer in hand is optional, but its always in good taste.

Greg Koch

BREWING BASICS

BREWERS USE ONLY FOUR INGREDIENTS TO MAKE A BASIC BEERWATER, BARLEY, HOPS, AND YEAST. EACH PART IS IRREPLACEABLE AND ESSENTIAL TO THE PROCESS, SO UNDERSTANDING ITS ROLE AND WHAT IT BRINGS TEACHES YOU HOW TO MODIFY, TWEAK, AND USE THE INGREDIENTS TO CREATE NEARLY ANY BEER, WILD OR MILD, YOU CAN DREAM UP.

INGREDIENTS

WATER

Water constitutes 90 to 95 percent of a beer, so always use a clean source for brewing. Most tap water is acceptable as long as its run through a carbon filter prior to brewing. Advanced brewers learn to adjust their water to suit their beer (see for how to modify your water).