EBOOK
About
The most comprehensive guide to the world of beer, with everything you need to know bout what to drink, where, when and why.
Imagine sitting in your favorite pub with a good friend who just happens to have won a TACP Award, a major culinary accolade, for writing the book about beer. Then imagine that he's been spending the years following the first edition exploring all the changes that continue to shape and evolve the brewing world. That's this book, the completely revised and updated bible on beer that covers everything: The History, or how we got from the birth of malting and national traditions to a hazy IPA in 12,000 years. The Variety: dozens of styles and hundreds of brews, along with recommended "Beers to Know." The Curiosity: If beer's your passion, you'll delight in learning what type of hops went into a favorite beer and where to go for beer tourism, as well as profiles of breweries from around the world. And lastly, The Pleasure. Because, ultimately, that's what it's all about.
Contents
Acknowledgments
How to Use This Book
PART ONE
KNOWING BEER
Finding Your Bearings
From Göbekli Tepe to Hazy IPA in 12,000 Years
How Beer Is Made
Tasting Beer Like a Brewer
Understanding National Traditions
PART TWO
CLASSIC ALES
Bitters
Pale Ales
Mild and Brown Ales
Porters and Stouts
Barley Wines and Old Ales
Scottish Ales
Ales of the Rhine: Altbiers and Kölsches
Belgian Ales
Saisons & Rustic Belgian Ales
Abbey and Trappist Ales
French Ales
The Beers of Italy
German Weizens
PART THREE
CLASSIC LAGERS
Dark Lagers: Dunkels, Schwarzbiers, and Czech Tmavés
Czech Lagers
Pale Lagers: Pilsners, Helles, and Exports
Amber Lagers: Märzens and Vienna Lagers
Bocks
Mass-Market Lagers
Lesser-Known Lagers
PART FOUR
NEW AND UNUSUAL BEERS
Hoppy American Ales
Fresh-Hop Ales
Japanese Sakes
European Farmhouse Ales
Lesser-Known Ales
Other Regional Ales
PART FIVE
TART AND WILD ALES
The Lambic Family
Red-Brown Ales of Flanders
Tart German Ales: Berliner Weisses and Goses
Wild Ales
PART SIX
ENJOYING BEER
Storing and Serving Beer
Pairing Beer
Imagine sitting in your favorite pub with a good friend who just happens to have won a TACP Award, a major culinary accolade, for writing the book about beer. Then imagine that he's been spending the years following the first edition exploring all the changes that continue to shape and evolve the brewing world. That's this book, the completely revised and updated bible on beer that covers everything: The History, or how we got from the birth of malting and national traditions to a hazy IPA in 12,000 years. The Variety: dozens of styles and hundreds of brews, along with recommended "Beers to Know." The Curiosity: If beer's your passion, you'll delight in learning what type of hops went into a favorite beer and where to go for beer tourism, as well as profiles of breweries from around the world. And lastly, The Pleasure. Because, ultimately, that's what it's all about.
Contents
Acknowledgments
How to Use This Book
PART ONE
KNOWING BEER
Finding Your Bearings
From Göbekli Tepe to Hazy IPA in 12,000 Years
How Beer Is Made
Tasting Beer Like a Brewer
Understanding National Traditions
PART TWO
CLASSIC ALES
Bitters
Pale Ales
Mild and Brown Ales
Porters and Stouts
Barley Wines and Old Ales
Scottish Ales
Ales of the Rhine: Altbiers and Kölsches
Belgian Ales
Saisons & Rustic Belgian Ales
Abbey and Trappist Ales
French Ales
The Beers of Italy
German Weizens
PART THREE
CLASSIC LAGERS
Dark Lagers: Dunkels, Schwarzbiers, and Czech Tmavés
Czech Lagers
Pale Lagers: Pilsners, Helles, and Exports
Amber Lagers: Märzens and Vienna Lagers
Bocks
Mass-Market Lagers
Lesser-Known Lagers
PART FOUR
NEW AND UNUSUAL BEERS
Hoppy American Ales
Fresh-Hop Ales
Japanese Sakes
European Farmhouse Ales
Lesser-Known Ales
Other Regional Ales
PART FIVE
TART AND WILD ALES
The Lambic Family
Red-Brown Ales of Flanders
Tart German Ales: Berliner Weisses and Goses
Wild Ales
PART SIX
ENJOYING BEER
Storing and Serving Beer
Pairing Beer