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on August 15, 1998
The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
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on August 12, 1999
I found Fal and Dick's book to be one of the most useful of the Classic Beer Style series. It had the right balance of technical and historical information. I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.
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on January 10, 2004
What a well written book. Very well researched too. They even included my local award winning favorite beer, Commonwealth Special Old Ale. Highly recommend this book to fellow beer geeks.
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on January 4, 2016
Fast shipping, good read although I'm still reading it. Not as many recipes as I'd hoped but still worth it
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