List of Figures vi(1) List of Tables vii(6) Acknowledgments xiii Introduction 1(6) PART ONE 7(116) 1. Six Steps to Successful Beer 7(2) 2. Charting a Course 9(2) 3. Malt Extracts 11(8) 4. Flavor and Aroma from Fermentables 19(9) 5. Calculating the Malt Bill 28(6) 6. Hitting Target Gravity 34(6) 7. Beer Color 40(23) 8. Water 63(9) 9. Using Hops and Hop Bitterness 72(19) 10. Flavor and Aroma Hops 91(16) 11. Hop Variety Characteristics 107(4) 12. Yeast and Fermentation 111(12) PART TWO 123(228) 13. Introduction to Part Two: The Style Chapters 123(4) 14. The Barley Ales of Germany 127(14) 15. Barley Wine 141(11) 16. Bitters and Pale Ales 152(23) 17. Bock Beer 175(16) 18. California Common 191(12) 19. Fruit Beer 203(12) 20. Mild and Brown Ales 215(14) 21. Old Ale 229(14) 22. Pilsener and Other Pale Lagers 243(20) 23. Porter 263(20) 24. Scottish and Scotch Ales 283(18) 25. Stout 301(20) 26. Vienna, Marzen, and Oktoberfest 321(17) 27. Wheat Beers 338(13) Appendix 1: Essential Brewing Techniques 351(3) Appendix 2: Calculating Potential Extract from Malt Analysis 354(2) Glossary 356(9) References 365(17) About the Author 382(1) Index 383