Reviewed by beertown.org


Few brewers really understand Belgian farmhouse ales. Created for sustenance rather than commercialization, they have remained hidden from study
for many generations. But students of Belgian-style beer have found these styles at once simple to brew yet rewardingly flavorful. Now for the
first time in an English-language text, master brewer Phil Markowski reveals the brewing and culture of these satisfyingly authentic ales for brewers and beer lovers alike.


Blending both on-the-ground research with modem Belgian producers and extensive experience from his own brewhouse, Markowski details the ingredients and procedures that distinguish these flavorful ales from the rest of the brewing world. In addition, the book includes unprecedented historical commentary from Belgian brewer and beer scholar, Yvan Debaets as well as a lively and informative forward from award-winner Belgian-style beer brewer Tomme Arthur.


With this volume, Brewers Publications begins an exploration of Belgian brewing that will span three volumes. This first explores the rustic brews of the farmlands, focusing on the enigmatic styles of Saison and Biere de Garde. The next book in the series due out in the spring of 2005, will tackle Iambics and other beers involving wild fermentations. Monk brews will be the focus of the third book in the series. Due out in Fall 2005, it will look at Abbey ales and other strong
Belgian-style brews.