Comments on: “Designing Great Beers” by Ray Daniels – A Book Review

By: Leilani – American Brown Ale. Un esempio di come creare la proria ricetta : brewLab

Sun, 11 Dec 2011 19:17:43 +0000

[...] premessa, vediamo di fare un esempio pratico, utilizzando il metodo a sei passi descritto nel libro Designing Great Beers di Ray Daniels. In questi giorni sta uscendo una versione in italiano dal titolo Progettare Grandi [...]

By: » Brewing an Irish Stout Beer Recipe

» Brewing an Irish Stout Beer Recipe — Thu, 03 Nov 2011 03:30:55 +0000

[...] The word Stout was first associated with beer in a 1677 manuscript, with a “stout” beer being synonymous with “strong” beer (Ref: Wikipedia). In the 1700?s the term “Stout Porter” was widely used to refer to a strong version of Porter. The famous Guinness brewery in Ireland started brewing “Stout Porter” in 1820, though they previously brewed both ales and Porters. Around 1820, Stout also began to emerge as a distinctive style, using more dark brown malt and additional hops over popular porters of the time. At around the same time, black malt was invented and put to good use in Porters and Stout Porters. (Ref: Daniels) [...]

By: California Steam | Beer-Geek, Dude. Beer Reviews, beer research, love and save the ales

Tue, 10 Aug 2010 21:25:39 +0000

[...] First, what is a California Steam anyway? Beer Smith has a great history of Steam Beer, Steam beer was originally made by dozens of breweries in the California from 1850-1920, particularly around San Francisco. After prohibition, Anchor Steam Brewing Company continued to brew steam beer and eventually trademarked the term “Steam Beer” for use with its famous brew. Since “steam beer” was trademarked by Anchor Brewing Company, brewers adopted the name “California Common” to refer to this unique beer style. The key distinguishing feature of steam beer is that it is a lager beer fermented at high temperatures (between 60-65F) and often well hopped. The precise origins of California Steam Beer is somewhat ambiguous. Daniels notes that “One Hundred Years of Brewing” provides conflicting information on precisely where the first steam beer was made (Los Angeles and San Francisco being candidates), but says that at least 25 California breweries made steam beer in the period from 1850-1903. The origins of the term “steam beer” are also shrouded in mystery, but one source cites the escaping gas when a keg of steam beer was tapped. Anchor Brewing started making steam beer in 1894 and was the sole producer of the beer through the 1960′s after prohibition closed its competitors. The original steam beer was cask fermented and conditioned, and often delivered to the saloon in a “young” state. A historic beer may or may not have used adjuncts, was hopped between 28 and 40 IBUs, and was run through a “clarifier” after a very short fermentation directly into the keg. Krausen was used to carbonate the kegs, often to very high levels of carbonation (as high as 40-70 psi before tapping!). (Ref: Daniels) [...]

By: Beer People Revisited « The pALEeocon

Beer People Revisited « The pALEeocon — Mon, 09 Aug 2010 21:25:21 +0000

[...] We also have a couple of the same books in our libraries: Radical Brewing by Randy Mosher and Designing Great Beers by Ray Daniels. One that he suggested, specifically for water treatment tables was Beer Captured [...]

By: Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles | Keg-o-Beer

Sun, 25 Apr 2010 03:37:00 +0000

[...] “Designing Great Beers” by Ray Daniels – A Book Re… [...]

By: Brad Smith

Brad Smith — Tue, 08 Apr 2008 02:53:05 +0000

Thanks – I have not purchased Mosher’s book, but I’ll grab a copy soon. I agree that I would love it if Ray published a second book with additional styles.

By: Sconnie

Sconnie — Sun, 30 Mar 2008 18:46:07 +0000

I found the style chapters in this book to be great, but I really wanted more of them! All the ones in there were so good, I can’t believe he completely left out Belgian beers and American “Hybrid” ales like Ambers and Cream Ales. Perhaps not many homebrewers were doing Belgian stuff in ’96? I’m not sure, but I would really LOVE the type of analysis he does on all these styles to be applied to all types of Belgian beer.
I just bought Mosher’s “radical brewing,” which has some stuff on Belgians, so maybe these two in tandem will be a good combo.