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Session Beers: Brewing for Flavor and Balance Book

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shoreman

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Wondering if any of you guys have read or picked up the latest BA book Session Beers: Brewing for Flavor and Balance? like here - http://amzn.to/2xVR47d

Its a great read so far with a ton informational the homebrew level as well as the craft level.

On the recipe side of things I was pretty shocked to see the complexity of some of the malt and hop bills. For instance Stone Go To IPA has 14 hop additions and something like 12 distinct hops?

Anyways great read on the subject. I've been trying to brew solid sessions beers for the past 10 years at the home-brew level and its not easy - not a lot of alcohol or hops to hide behind.

Jennifer Talley the author is also on a couple of podcasts recently like Beersmith http://beersmith.com/blog/2017/09/06/session-beers-with-jennifer-talley-beersmith-podcast-155/
 
Session beers are why I started brewing! I've focused on making lower strength British, Belgian, and German style beers because those are the ones that are the hardest to find (at least in any kind of good condition) here where I live. I agree with you regarding the malt/hop bills of some of these recipes. When I formulate my own recipes, I tend to stick to no more than three different malts/adjuncts and the same with hops (although I do additions at various times depending on what I'm aiming for). Of course, this has to do with my fear of creating something muddled - I'd rather have simple and delicious than complex and flawed!

The nice thing about this book is that I can try to brew up something complex and hoppy that is tried and tested and still comes in where I want it - between 3.5% and 4.5%! Cheers!
 
I like your ideas around simplicity with malt and hops. Things can get muddled pretty quickly with Session beers.
 
I love session beers which is the main reason why I brew ... Bitters, milds, cream ale, hefewiezen, czech lagers ..... range of SG for me is 1.038 to 1.060 ... most are less then 1.046
 
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