Brewing Porters and Stouts: Origins, History, and 60 Recipes for Brewing Them at Home Today
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 flavoringssuch as vanilla, coffee, chocolate, and even bourbonand finally the yeasts, hops, and waters that are well suited to brewing these styles. Finally, Foster provides a collection of sixty recipesup to six for each sub-styleshowcasing 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.
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