Description
Book SynopsisWhile the term “session beer” as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Kölsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of “session” culture for beer drinkers for centuries. In more recent years, many craft brewers in America have begun producing additional low-alcohol drinks, providing sessionable examples of customarily strong beers. Nowadays, the craft beer market has many notable examples of “session IPAs” and moderate-strength pale ales and stouts, and even rare styles like Gose are now part of mainstream craft offerings. These cover a wide range in terms of malt balance and hoppiness, and their moderate strength requires high brewing standards to achieve balance and drinkability.
In Session Beers: Brewing for Flavor and Balance, author Jennifer Talley takes an overview of the history behind some of the world's greatest session beers, past and present. Talley weaves societal, political, and brewing trends into her narrative, and stresses the importance of beer in society as well as offering guidance on how brewers can encourage responsible drinking in their patrons. She addresses brewing processes and ingredients to help brewers master recipe development when crafting high-quality but easy-drinking beers. The final section contains 25 recipes curated by the author. These recipes are for popular craft session beers taken straight from the mouths of some of the best brewmasters in America, complete with a brief history of the breweries and brewers involved. Open up this book and disover why beer drinkers say “I'll have another” to session beers, and be inspired to brew some of your own.
Trade ReviewFor me, the great collection of beer recipes in the second half, generously peppered with the personal stories of the brewers who make them, stands as the shining heart of this book. The raw brewing talent that is represented in this compendium is stunning and a testament to Jen's ability to connect with other brewers. -- John Mallett, Director of Operation, Bell's Brewery, Inc. and author of Malt: A Practical Guide from Field to Brewhouse
A veteran of low-ABV ‘session' brewing, Jen Talley brings an enormous amount of practical and technical information to this subject. It's obvious her time at Squatters Pub Brewery in Utah fostered respect for the art and soul of brewing beers under 4.0% ABV. As someone who has been at this business of brewing for over 20 years, I can honestly say this book provided some keen insights into the thought processes and execution behind these fickle beer styles. I for one cannot wait to share this information with my brewers. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing Company
I was so thrilled to hear Jen Talley was writing this book. Jen always struck me as someone who could create anything despite whatever barriers were in her way. Way back in the early days of craft brewing, instead of seeing brewing in a low-alcohol state as a constraint, Jen found creativity and flavor. This book contains an immense breadth of knowledge, history, and brewing recipes. It is clear from this lovingly crafted book that every brewer should embrace the art of brewing session beers, if not for the challenge, then for the reward of being able to drink more than one and still enjoy oneself. Thanks Jen—I will have another! -- Mary Pellettieri, Co-Founder and President, La Pavia Beverages, Inc. and author of Quality Management: Essential Planning For Breweries
After growing ever bolder with high-alcohol beers in the US, session beers have brought back beers for us to drink and enjoy. Session Beers looks back to those authentic and exciting lower-alcohol beers that were there before the term ‘session beer' existed. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s Guide
Table of ContentsForeword
Acknowledgments
Introduction
About This Book
SECTION I WHAT IS A SESSION BEER?
Chapter 1 – A Short History of Session Beers
The Original Session Beers of the British Isles
Ales of England
My Goodness, My Guinness
Ales of Ireland
Ales of Scotland
A Little Country Called Belgium
What's in a Name?
Per Diem
Saison, a Beer for All Seasons
White Beers of Belgium
The Session Beers of Germany and Central Europe
Where Is My Berliner Weisse?
Wheat Beers of Bavaria
The Birth of Lager Beer
Ales of Germany
New World, New Beer
Chapter 2 – Brewing Session Beer: Nothing to Hide Behind
Yin and Yang: Balance Is Key
From Grain to Glass
Grain Selection
Milling
Water Preparation
Mashing
Boiling and Hop Bitterness
Yeast and Fermentation
Maturation
Clarification and Stability
Balance and Specialty Ingredients
Sensory Evaluation
Safety and Sanitation
Safety First
Cleanliness Is Next to Godliness (No Rest for the Weary)
The Intangibles
Chapter 3 – Modern Interpretations
Modern American Lager
High-Gravity Brewing
Adolphus Busch
The Quality of Adjuncts
Oldest Brewery in America
The Impact of the Brewers Association
Birth of the Craft Session Category
Session-Style Pale Ales and IPAs
Development of Quality Hop Character
Other Session Offerings
Gose Rising
Cream Ales
What Once Was Old Is Now New Again
Chapter 4 – Drinking Session Beers
Defining Drinkability
A Session Society
Creating a Culture of Responsible Drinking
Food with Drinking Sessions
Session Beers for Every Season
Education Is Key
Chapter 5 – The Cost of Doing Business
Fiscal and Community Responsibility
Cost of Ingredients
Calculation Explanations
Pricing Explanations
Brewpub Numbers
Microbrewery Numbers
Brewhouse Efficiency and Small-Scale Systems
Final Financial Contemplations
Section II Session Beer Recipes
Recipe Specifications and Assumptions
The Recipes
Specifications and Units
Hops and Bitterness Units
Yeast
Brewing Notes
Chapter 6 – North American Session Beer Recipes
Sun King Brewing Company
Sun King Sunlight Cream Ale (Commercial)
Sun King Sunlight Cream Ale (Five-Gallon Batch)
Auburn Alehouse
Auburn Alehouse Gold Country Pilsner (Commercial)
Auburn Alehouse Gold Country Pilsner (Five-Gallon Batch)
New Glarus Brewing Company
New Glarus Totally Naked Lager (Commercial)
New Glarus Totally Naked Lager (Five-Gallon Batch)
Russian River Brewing Company
Russian River Aud Blonde (Commercial)
Russian River Aud Blonde (Five-Gallon Batch)
Firestone Walker Brewing Company
Firestone Walker Extra Pale Ale (Commercial)
Firestone Walker Extra Pale Ale (Five-Gallon Batch)
Firestone Walker Easy Jack IPA (Commercial)
Firestone Walker Easy Jack IPA (Five-Gallon Batch)
Stone Brewing Company
Stone Go To IPA (Commercial)
Stone Go To IPA (Five-Gallon Batch)
Stone Levitation Ale (Commercial)
Stone Levitation Ale (Five-Gallon Batch)
Squatters Craft Beers
Squatters Full Suspension Pale Ale (Commercial)
Squatters Full Suspension Pale Ale (Five-Gallon Batch)
Wasatch Brewing Company
Wasatch Premium Ale (Commercial)
Wasatch Premium Ale (Five-Gallon Batch)
Bell's Brewery, Inc.
Bell's Oarsman Ale (Commercial
Bell's Oarsman Ale (Five-Gallon Batch)
Chapter 7 – German-Inspired Session Recipes
Urban Chestnut Brewing Company
Urban Chestnut Zwickel (Commercial)
Urban Chestnut Zwickel (Five-Gallon Batch)
5 Rabbit Cervecería
5 Rabbit La Bici (Commercial)
5 Rabbit La Bici (Five-Gallon Batch)
Red Rock Brewing Company
Red Rock Black Bier (Commercial)
Red Rock Black Bier (Five-Gallon Batch)
Saint Arnold Brewing Company
Saint Arnold Fancy Lawnmower Beer (Commercial)
Saint Arnold Fancy Lawnmower Beer (Five-Gallon Batch)
Hollister Brewing Company
Hollister Tiny Bubbles (Commercial)
Hollister Tiny Bubbles (Five-Gallon Batch)
Sierra Nevada Brewing Company
Sierra Nevada Otra Vez (Commercial)
Sierra Nevada Otra Vez (Five-Gallon Batch)
Chapter 8 – Other International Session Beer
Allagash Brewing Company
Allagash White (Commercial)
Allagash White (Five-Gallon Batch)
Jolly Pumpkin Artisan Ales
Jolly Pumpkin Bam Biére (Commercial)
Jolly Pumpkin Bam Biére (Five-Gallon Batch)
Brooklyn Brewery
Brooklyn ½ Ale (Commercial) 207
Brooklyn ½ Ale (Five-Gallon Batch)
Yards Brewing Company
Yards Brawler (Commercial)
Yards Brawler (Five-Gallon Batch)
Stone Brewing Company
Stone Lee's Mild Ale (Commercial)
Stone Lee's Mild Ale (Five-Gallon Batch)
Carl Heron
Carl Heron's English Amber Ale (Commercial)
Carl Heron's English Amber Ale (Five-Gallon Batch)
Drop-In Brewing Company
Drop-In Tisbury Local (Commercial)
Drop-In Tisbury Local (Five-Gallon Batch)
Jennifer Talley
Jennifer Talley's Dry Irish Stout (Commercial)
Jennifer Talley's Dry Irish Stout (Five-Gallon Batch)
Afterword
Evacuation
Bibliography
Index
