Stout, by Michael Lewis, Ph.D, traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today’s beer world.
Lewis covers the stout beer style completely—from history and commercial examples to recipes for homebrewing and professional brewers.
The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
About the author
Professor Emeritus Michael J. Lewis is author of Stout (Brewers Publications, 1998), has conducted the program in Brewing Science at the University of California, Davis since 1962. He accepted emeritus status in 1995 but remains active in the profession; he is the academic director of brewing programs in University of California Davis Extension.
His accomplishments at U.C. Davis are many, leading to his selection as a Fellow of the Institute of Brewing and Distilling (London) in 1985. In 1986 he received the prestigious Award-of-Merit of the Master Brewers Association of the Americas (MBAA); in 1992 he was invited to be a Senior Member of the International Brewers Guild (London) and is Life Member of the American Society of Brewing Chemists; in 2008
Dr. Lewis received the Recognition Award of the Brewers Association for service to the industry. Dr. Lewis has published many scientific papers on brewing topics mostly related to brewing processes including yeast physiology and fermentation; the behavior of cereal grains in brewing systems; biochemistry of proteins; interrelations among enzyme systems; sensory science (beer flavor). His book Brewing, now in several printings.