Alcohol

Artisan Beer: A Complete Guide to Savoring the World's Finest Beers

Artisan Beer: A Complete Guide to Savoring the World's Finest Beers

Gary Monterosso

Language: English

Pages: 160

ISBN: 1580801684

Format: PDF / Kindle (mobi) / ePub


Here is an introduction to the richly diverse world of quality artisan beers. As most beer lovers know, the world of beer has grown far beyond the common pilsener-style beers brewed by the millions of barrels by conglomerate breweries. Today beers rival wine in complexity, variety, and sophistication. In ARTISAN BEER, Gary Monterosso explores this new beer landscape to enrich the beer experience for every drinker.
The book surveys styles of beer, from ales and lagers to porters, lambics, and stouts, encouraging beer enthusiasts to sample and appreciate unusual beers from around the world. The book looks at pairing beer with food, an intriguing culinary frontier, with advice on beer choices that pair with everything from roast chicken to dark chocolate. One chapter details a “dream team” case of 24 beers every beer lover must find and try, for their excellence and singularity. And the author covers how to hold a beer tasting, strategies for maximizing your enjoyment of beer festivals, how to select and store beers for aging, and much more.
Any beer enthusiast will find ARTISAN BEER a rewarding read.

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production of both cheese and beer. Both are farmhouse products. It wasn’t that many years ago that the typical British farmer’s nutritional regime consisted of cheese (made on premises), bread, and a pint of beer, commonly referred to as a “ploughman’s lunch.” The cheese was made when there was an excess supply of milk. Brewing was done during the winter months when it was impractical to farm. And the origin of both is grass. Cows eat it, making a by-product called milk. Beer is based on a type

to three parts water. Vernon had the nickname “Old Grogram” because of the grogram coat he wore, and his sailors called the diluted rum grog after the admiral. The term groggy originated at this time, an indication of a person who was feeling the effects of drinking a bit too much. The rationing of rum continued in the Royal Navy until 1969. Sailors stationed in the English Channel maintained their love of beer and were issued a gallon of it daily, per person. The same practice applied to all

more, bet on the brewer’s lightest in alcohol probably being the leadoff hitter, although an unfiltered beer, probably having a number of emerging flavors, could be near the end of your tasting cycle. Your dark, roasted flavors, such as stouts or porters, will fall near the end. Depending on the time of year, look for a seasonal to make the mix; where is appears is subject to the style. You probably can guess a serving array that plainly is improper: the one in which beers are handed out

the most basic of all glasses and is the one most often found in bars, restaurants, and brewpubs. This is a slight swelling near the rim, which aids in handling and for promoting the distinctive aroma of hops. Pint glasses also are ideal for the roasted notes of stouts and porters. Flute. When serving fruit beers such as raspberry (framboise), cherry (kriek), or peach (pêche), a fluted glass centralizes and intensifies the bubbles and aroma, directing them to your nose. Of equal importance is

possibility, but do not discard the small amount left in the bottle. Recognize that that last taste will be different from the initial one based on the accumulation of the yeast. CZECHVAR Pilsner Developed by a Czech brewery dating back to the thirteenth century, this beer has had various names at various times. In North America, it is called Czechvar, but much of the rest of the world refers to it as Budvar or Budweiser. Do you see the problem? So did the courts. In the early part of the

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