A revised edition of the bestselling The Beer Bible (121,000 copies in print), with 25% new material reflecting new beers from commercial breweries and craft brewers. Plus: the history of brewing, how to read a Belgian beer label, and what to look for in tasting any kind of brew.
A revised edition of the bestselling The Beer Bible (121,000 copies in print), with 25% new material reflecting new beers from commercial breweries and craft brewers. Plus: the history of brewing, how to read a Belgian beer label, and what to look for in tasting any kind of brew.
Jeff Alworth is also the author of Cider Made Simple (Chronicle) and The Beer Tasting Toolkit. He’s a columnist for All About Beer, and lives and writes out of Portland, Oregon, epicenter of the world’s craft beer belt.
Inhaltsangabe
Beer Bible, 2nd edition 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 and Food At the Pub Beer Tourism
APPENDIXES Glossary Style Origin Maps Bibliography Tours and Interviews Credits Index About the Author
Beer Bible, 2nd edition 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 and Food At the Pub Beer Tourism
APPENDIXES Glossary Style Origin Maps Bibliography Tours and Interviews Credits Index About the Author
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