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Despite the efforts of many people, sometimes a few things end up wrong in print. These errors appeared in the first printing.
Page 79, parts of two charts ended up intermingled. The correct information:
| OG | abv | ADF | Color | Bitterness | |
| Westvleteren Blond | 1.051 (12.6 °P) | 5.6% | 84% | 9 EBC | 41 IBU |
| Westvleteren 8 | 1.072 (17.6 °P) | 8.3% | 88% | 72 EBC | 35 IBU |
| Westvleteren 12 | 1.090 (21.5 °P) | 10.2% | 86% | 79 EBC | 38 IBU |
Page 243, the recipe for Tomme Arthur’s Dubbel should read:
Original Gravity: 1.067 (16.4 °P)
Final Gravity: 1.014 (3.6 °P)
Alcohol by Volume: 6.9%
IBU: 15
Grist Bill:
Belgian Pilsener malt 58.8%
Wheat malt 8.4%
Belgian aromatic malt 6.7%
Belgian or German Munich malt 4.2%
CaraMunich 3.4%
Gambrinus Honey malt (substitute-CaraVienna) 3.4%
Belgian Special “B” 3.4%
Belgian Biscuit 3.4%
Dark candi sugar (rocks) 8.4%
Raisins (end of boil)?comparable to 4 ounces for a 5-gallon batch (113 grams for 19 liters)
Hops:
Styrian Goldings, 90 minutes (11 IBU)
Liberty, 60 minutes (4 IBU)
Mash: 152 °F (67 °C)
Boil: 90 minutes
Yeast: White Labs WLP500
Fermentation: Start at 64 °F (18 °C), 5-7 days
Secondary: Cold condition for 2 weeks