From the enduring global dominance of Guinness to exciting new
craft porters to the resurgence of Russian imperial stouts, porters
and stouts are among the most popular beer styles today among
homebrewers and craft beer drinkers alike. In Brewing Porters and
Stouts widely respected beer and brewing writer Terry Foster
presents the history and development of these styles as well as the
guidance and expertise necessary to successfully homebrew them
yourself. The book opens with the history of the styles, including
the invention of porter in eighteenth-century England, how stouts
were born from porters (stouts were originally bolder and stronger
or stout porters), the development in the United Kingdom, and
introduction to Ireland and eventually the United States, where
they remained popular even as they fell out of favor in Britain and
surged in popularity as the craft brewing revolution took hold.
Foster then goes on to explore the many sub-styles of porters and
stouts, providing commercial examples and showcasing some of the
most exciting developments in craft brewing today, before breaking
down the ingredients, including the various malts as well as
special flavorings such as vanilla, coffee, chocolate, and even
bourbon and finally the yeasts, hops, and waters that are well
suited to brewing these styles. Finally, Foster provides a
collection of sixty recipes up to six for each sub-style showcasing
the variety and range of ingredients explored in the book and
providing both extract and all-grain instructions. Brewing Porters
and Stouts belongs in the library of every craft beer drinker or
homebrewer. Skyhorse Publishing, along with our Good Books and
Arcade imprints, is proud to publish a broad range of cookbooks,
including books on juicing, grilling, baking, frying, home brewing
and winemaking, slow cookers, and cast iron cooking. We've been
successful with books on gluten-free cooking, vegetarian and vegan
cooking, paleo, raw foods, and more. Our list includes French
cooking, Swedish cooking, Austrian and German cooking, Cajun
cooking, as well as books on jerky, canning and preserving, peanut
butter, meatballs, oil and vinegar, bone broth, and more. While not
every title we publish becomes a New York Times bestseller or a
national bestseller, we are committed to books on subjects that are
sometimes overlooked and to authors whose work might not otherwise
find a home.
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