Average Reviews:
(More customer reviews)Unlike most of the books of the "Classic Beer Styles" series, Daniels and Larson don't go into the details of how to brew beer. This is fortunate because there are a myriad of other books that cover that topic and the actual brewing process isn't different from most beers. Instead, they cover in depth what imparts these flavors into beer - the malt. They also detail a history of smoke in beers and introduce an intriguing concept; many beers at one time tasted of smoke because of methods used to dry the malt. Today it is definitely a specialty but from Alaska to Germany to Japan, I was surprised to find out how many different types of smoked beers are produced. I was also surprised to find out how relatively simple it is to do it for yourself.
Like in his previous works, Daniels consistently cites sources so you know you are reading fact, not fiction. Larsen's experiences both at his brewery and while traveling demonstrate his passion for his subject. This has translated into a book the truly captures all aspects of smoked beers in a very entertaining package. Read this book and if you don't feel inclined to begin smoking your own malt you'll at least want to jump on a plane to Bamberg, Germany and try some genuine smoked beers for yourself.
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