Tasting Beer: An Insider's Guide to the World's Greatest Drink

Tasting Beer: An Insider's Guide to the World's Greatest Drink

Randy Mosher

Language: English

Pages: 256

ISBN: 1603420894

Format: PDF / Kindle (mobi) / ePub

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world’s greatest drink! 

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it was poured back and forth between two vessels to froth it up. Flip had a good long run in England, the American Colonies, and elsewhere, and it was beloved for several unique qualities, not the least of which was having a red-hot poker thrust into it. Place in a saucepan 1 quart of strong ale, a couple of ounces of good aged rum, 4 tablespoons of brown or muscovado sugar, a small piece of cinnamon, a couple of cloves, and a piece of lemon zest. Heat just to a simmer, but do not boil, then

Also, processed hop extract, sometimes used to add bitterness after fermentation. isomerization. The chemical change during wort boiling that causes hop alpha acids to become more bitter and soluble in wort. K kettle. Boiling vessel, also known as a copper. krausen. The thick foamy head on fermenting beer. krausening. The practice of adding vigorously fermenting young beer to beer in the secondary to speed maturation. L lactic acid. An organic acid that is a by-product of Lactobacillus,

called for. Competitions are the most obvious manifestation of this, where beers are judged either against each other, on their own merits, or against an archetype of a particular style. If you are choosing beer for a restaurant or a private dinner party, some beers will make the list and some won’t — probably based mainly on how they deliver in the glass. BREWERS LARGE AND SMALL must constantly evaluate their beers for consistency, freedom from flaws, and suitability to their slice of the

more chemically complex sensations such as sweet, bitter, and umami. THE BASIC FLAVORS Sweet This familiar sensation evolved to alert us to food items with a lot of nutritive value in an environment that used to be fairly sparse in them. Even premature babies automatically respond to sweet tastes with suckling. This sensation serves us rather poorly now that sweet foods and drinks are within an arm’s length everywhere. Some deep dark corner of our brains still thinks that sweet foods are good

(Cologne), Germany; probably late 1800s for present form LOCATION: Köln, Germany; also U.S. craft breweries FLAVOR: clean, fresh malt; hops in the background AROMA: clean malt plus a touch of noble hops, fruit BALANCE: evenly balanced; soft, bitterish finish SEASONALITY: year-round, but best enjoyed in warm weather PAIR WITH: wide range of lighter food, such as chicken, salads, salmon, bratwurst SUGGESTED BEERS TO TRY: Reissdorf Kölsch, Gaffels Kölsch, Goose Island Summertime, Saint Arnold

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