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Book Altbier: History, Brewing Techniques, Recipes (Classic Beer Style)


Altbier: History, Brewing Techniques, Recipes (Classic Beer Style)

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    Available in PDF - DJVU Format | Altbier: History, Brewing Techniques, Recipes (Classic Beer Style).pdf | Language: ENGLISH
    Horst D. Dornbusch(Author)

    Book details

Brewed centuries ago by monks and nuns, this copper-coloured, full bodied ale has proud and unbroken brewing tradition dating back to the beginning of civilisation. Horst Dornbusch sheds light on the practices of commercial Altbier makers, how the equipment and ingredients used affect its flavour, and how this full-bodied brew became one of Germany's most beloved beer styles. Recipes are included.

Horst D Dornbusch

2.2 (2527)
  • Pdf

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Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
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Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 144 pages
  • Horst D. Dornbusch(Author)
  • Brewers Publications (1 Dec. 1998)
  • English
  • 2
  • Science & Nature

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Review Text

  • By Michael Newman on 13 December 2008

    Altbier is one of the better books in the Classic Beer Style series.Alt is in many ways a hybrid of top fermented beer and bottom fermented lager. The ingredients are distinctly lager-like but with the use of cystal malts and rather more dark malts than usual. Lager hops are used for bittering, flavor, and aroma. The yeast is the thing. It's a top fermenter that likes to be used at lager-like temperatures (13C for primary, down to 0C for lagering).The book is packed full of the history and other information about this unique style. There is some fairly dodgy stuff about equipment but any practised brewer would ignore that. The sections on how to brew the beer are far better.There are several well designed recipes to try out.The book is well written although the layout is not as helpful as it could be when trying to find information you know is there somewhere. Nevertheless a good book.

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