By Garrett Oliver
1st position Winner of the 2012 gourmet Award for top on the planet within the Beer category.
For millennia, beer has been a favourite beverage in cultures around the globe. After water and tea, it's the hottest drink on the planet, and it truly is on the middle of a $450 billion undefined.
Edited through Garrett Oliver, the James Beard Winner for awesome Wine, Beer, or Spirits Professional, this is often the 1st significant reference paintings to enquire the historical past and large scope of beer. The Oxford better half to Beer gains greater than 1,100 A-Z entries written through 166 of the world's so much favourite beer specialists. Attractively illustrated with over one hundred forty pictures, the booklet covers every thing from the rural make-up of varied beers to the technical components of the brewing approach, neighborhood results of brewing on areas all over the world, and the social and political implications of sharing a lager. Entries not just outline phrases resembling "dry hopping" and "cask conditioning" yet provide attention-grabbing information about how those and different strategies impact a beer's style, texture, and recognition. Cultural entries make clear such subject matters as pub video games, nutrients pairings and the improvement of beer kinds. Readers will take pleasure in bright debts of ways our ingesting traditions have replaced all through background, and the way those traditions differ in several elements of the area, from Japan to Mexico, New Zealand, and Brazil, between many different nations. The pioneers of beer-making are the topics of biographical entries, and the legacies those pioneers have left at the back of, within the type of the world's most well-liked beers and breweries, are recurrent topics through the e-book.
Packed with info, this entire source additionally contains thorough appendices (covering beer fairs, beer magazines, and more), conversion tables, and an index. that includes a foreword via Tom Colicchio, this ebook is the fitting shelf-mate to Oxford's popular Companion to Wine and a completely essential quantity for everybody who loves beer in addition to all beverage pros, together with domestic brewers, restaurateurs, reporters, cooking college teachers, beer importers, vendors, and shops, and a bunch of others.
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Conventional craft-brewed beer can remodel a meal from daily to remarkable. it really is a reasonable, available luxurious. but most folk are just accustomed to the mass-market kind. have you ever tasted the genuine factor? within the Brewmaster's desk, Garrett Oliver, America's greatest authority on beer and brewmaster of the acclaimed Brooklyn Brewery, finds why actual beer is the precise accomplice to any eating event.
William L. Hamilton loves a great gimlet. Rose's and lime. instantly up. completely iced. Make the glass beautiful too. "It ruined my attractiveness for considering ahead of I speak," he writes of that love. "I settle for the trade-off. " Like Lewis Carroll's Alice, whilst Hamilton sees it, he beverages it -- and tells the terrific story.
“THE DEFINITIVE historical past OF BOURBON. ”—Sacramento BeeA Southern self reliant Booksellers Alliance BestsellerA ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A complicated AND interesting” (WALL road magazine) historical past OF the United States ITSELFFew items are so thoroughly or in detail steeped within the American tale as bourbon whiskey.
“Pulls apart the curtain of puffery to teach . . . the company of liquor to be every piece as interesting because the fictions during which the distillers like to swaddle themselves. ” —Wayne Curtis, The Wall road magazine stroll right into a well-stocked liquor shop and you’ll see numerous whiskey manufacturers, every one boasting an inspiring tale of independence and background.
Additional info for The Oxford Companion to Beer
At least, the features of the ensuing hop have extra in universal with Fuggle than with Tettnanger-Tettnanger. The latter has a red-striped bine, approximately as a lot beta as alpha acids, and an oil profile with a miles nearer resemblance to Saaz than to Fuggle. the yank Tettnanger, against this, has a eco-friendly bine and not using a purple stripe, approximately part as a lot beta as alpha acid, and an oil profile extra according to Fuggle than Saaz. The aroma and brewing features of yankee Tettnanger, too, are extra Fuggle-like than Tettnanger-Tettnanger-like. American Tettnanger was once commonly grown in Washington and Oregon through the Nineteen Eighties and Nineties, usually for Anheuser-Busch. yet after this brewery curtailed purchases in 1997, acreage dropped greatly and little is at the moment grown. American Tettnanger has three. five% to eight. eight% alpha acids; 2. 1% to four. four% beta acids, and 24% to 31% cohumulone. Its garage balance is nice, with 70% of the alpha acids last after 6 months at room temperature. Yields are reasonable to negative, even if, at 1,000 to 1,300 kilos in keeping with acre. USDA. Hop Cultivar Descriptions. http://www. ars. usda. gov/pandp/docs. htm? docid=14772 Val Peacock American wheat beer is a lager variety popularized by means of American craft breweries, in most cases utilizing malted wheat for 30% or extra of the grist and fermented with both lager or impartial ale yeast. Hop personality and bitterness degrees fluctuate from low to medium, yet all examples demonstrate a delicate, flourlike malt taste. Beers brewed during this type don't show the clove, cinnamon, or nutmeg qualities or excessive degrees of banana-like esters which are hallmarks of the Bavarian wheat beer types. Examples of yank wheat beer contain Widmer Hefeweizen, Pyramid Hefeweizen, and Shiner Hefeweizen. Wheat, in malted and unmalted kinds, has lengthy been utilized in making beer as evidenced through numerous vintage eu types utilizing the grain: wit, lambic, Berliner weiss, and Bavarian hefeweizen. traditionally, those kinds have frequently accounted for a good portion of beer revenues of their respective areas. prior to the Eighties, beers have been not often made with wheat within the usa. American wheat beer constructed in the course of that decade as start-up microbreweries emulated ecu kinds, specially Bavarian hefeweizen. The ensuing beers gave the look of the unique, yet provided a unique taste adventure. the main to the yankee wheat beer’s taste stems from yeast choice and fermentation practices. Early brewers used their usual ale or lager traces instead of a Bavarian weizen yeast, a tradition that maintains at the present time. This method supplies American wheat beer a subdued fruitiness whereas taking away the phenolic, clovelike characteristics linked to German weizen lines. whereas American brewers use malted wheat just like the Germans, they often use less—as little as 30% of the grist and barely greater than 50%. The stability of the grist comes from light two-row malt. A huskless grain, wheat malt doesn't convey an identical evenly toasted flavors present in barley malt. Recipes are commonly formulated to bring about a lager with 4%–5.