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Brown Ale: History, Brewing Techniques, Recipes
By Ray Daniels and Jim Parker

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Publisher: Brewers Publications, 1998.
Soft Cover, 250 pages, 5.75 x 8.5.
Item #1146

While brown ale's past may be somewhat elusive and its present somewhat complex, its future is bright. In today's beer world, few other beer styles hold more potential for exploration and enjoyment. As a result, it is destined to survive and thrive with brewers and lovers of brown ale.
~From the book

This Mother Of All Beers has come a long way since it's murky beginnings as the first beer style ever produced. A clear, brown, lightly malted beverage with nutty overtones, brown ale was originally one of the three beers, or three threads, blended together to make a beer that eventually inspired the creation of porter.

While brown ale has all but disappeared in England, its country of origin, this beer style is riding a wave of popularity in the United States. Brown ale is a style that will continue to bring drinking pleasure and brewing challenges to beer lovers for years to come.

Jam-packed with historical and technical brewing information, Brown Ale is not only an excellent reference, but it's a fascinating read as well. It is number 14 in Brewers Publications' critically acclaimed Classic Beer Style Series.

Ray Daniels is award-winning author of 101 Ideas for Homebrew Fun (Brewers Publications, 1998) and Designing Great Beers (Brewers Publications, 1996) and writes for several of the beer trade magazines such as Zymurgy, Drink, and Brewing Techniques. Ray has established a reputation as a fantastic brewer, winning scores of brewing awards and being honored as a national beer judge in the United States and a master judge in Japan.

Jim Parker, an award-winning homebrewer, has been involved in almost every facet of the brewing world, from head brewer at a brewpub to being one of the original staff members of America's first regional brewspaper. Try Jim's Northbound Brown recipe that is featured in the book.

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