Obviously a work this large has a lot in it, so here I’m dealing with a small portion of the book where he describes the beer styles of the day. Early on in the book Lacambre asserts that at that time, just about all (75 percent) beers from Belgium and Holland were wheat (or other adjunct) based beers, even “the ones we call barley beers.” This was prior to the arrival of lagers in Belgium.
American industrial lagers and light beers already reign in lawnmower-land, and they do serve their purpose. But as homebrewers, we can see obvious room for improvement to suit our own creative instincts and particular tastes. So here’s a few mini-recipes, which I leave to you to flesh out into actual malt, hops, wheat, oats and whatever else you can think of.
American industrial lagers and light beers already reign in lawnmower-land, and they do serve their purpose. But as homebrewers, we can see obvious room for improvement to suit our own creative instincts and particular tastes. So here’s a few mini-recipes, which I leave to you to flesh out into actual malt, hops, wheat, oats and whatever else you can think of.