A brewing book I would like to see would be one about session beers. Our love affair with high ABV beers has long been established, and only in recent years have we seen the craft beer community putting more focus on beers that won’t knock you to the floor if you have a few in one sitting. I’d like to see a book with a few different sections, including: the history of commercial session beer, special aspects of brewing a good session beer, and how-to tips for home brewers looking to brew their own.
We’ve seen quite a rise in popularity recently in session beers, especially session IPAs. But session beers were around long before that, even if they weren’t called that. The English ordinary bitter is a perfect example of a historical session beer. No doubt the saison brewed for farm workers in Belgium would have been of the session variety. Germany certainly had its share of session type beers. In fact, at one time, people had to drink beer instead of water, and certainly they wouldn’t have wanted to be drinking beer with a high ABV. I think the history of low ABV beer could be quite interesting.
There are certainly special aspects that go into brewing a commercial session beer. Breweries don’t want to brew a watered-down version of their standard AVB beers and call it their session. They want a lower ABV beer that has huge aroma and flavor. To achieve this, I’m sure they’ve got methods they’re using. This is especially true for the session IPA. In order to achieve a lower ABV, one has to have less fermentable sugar in the starting wort, which usually means using less grain. Hops not being affected by fermentation may seem to not play a part, but balance is so important, even in an IPA. Hop a 4% beer like an 8% beer and you may find you’re drinking hop tea. Learning what’s going on at some of the bigger breweries making session IPAs would make a great read.
Being a lover of commercial craft beer often leads you down the path to brew your own. There are many books on home brewing in the market, but none that focus solely on low ABV styles. Showcasing these styles, and educating home brewers on how to brew a high flavored beer without a high ABV punch would be useful. Home brewers would benefit from reading about how the pros brew their session beers, and these lessons could be discussed on a 5 gallon level.
A session beer book would be a great read. I would love to see one of these hit the market in the coming year. I love drinking lower ABV beer, and I know others do as well. A tome on the history of lower ABV styles, how pro brewers brew their beer, and how the home brewer might apply these to their own brew pot could find a home in many beer lovers’ libraries.