As craft brewer, I could not imagine being able to learn so much in one book. This book is obviously not advisable to extract brewer that wants (and believes he can) brew a clone of Rochefort 10, but the brewers already know the basics, and really eager to "understand" the abbey beers (and related styles).
You will find in this book some concrete examples, precise references to the raw materials used, the information of "cut on Belgian typical yeasts, etc.
Great work has really advise any brewer eager to learn.
