Alcohol

The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes

The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes

Joshua M. Bernstein

Language: English

Pages: 320

ISBN: 1402797672

Format: PDF / Kindle (mobi) / ePub


It's a great time to be a beer drinker, but also the most confusing, thanks to the dizzying array of available draft beers. Expert Joshua M. Bernstein comes to the rescue with The Complete Beer Course, demystifying brews and breaking down the elements that make beer's flavor spin into distinctively different and delicious directions. Structured around a series of easy-to-follow classes, his course hops from lagers and pilsners to hazy wheat beers, Belgian-style abbey and Trappist ales, aromatic pale ales and bitter IPAs, roasty stouts, barrel-aged brews, belly-warming barley wines, and mouth-puckering sour ales. There is even a class on international beer styles and another on pairing beer with food and starting your own beer cellar. Through suggested, targeted tastings, you'll learn when to drink down-and when to dump those beers down a drain.

Hugh Johnson's Pocket Wine Book 2014 (37th Edition)

Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times

And a Bottle of Rum: A History of the New World in Ten Cocktails

Home Brewer's Gold: Prize-Winning Recipes from the 1996 World Beer Cup Competition

 

 

 

 

 

 

 

 

 

 

 

 

Beyond the Light Beer 10 CLASS 1 THE BEER ESSENTIALS UNDERSTANDING AND APPRECIATING THE WORLD’S GREATEST BEVERAGE 13 CLASS 2 TAKE IT FROM THE BOTTOM LAGERS, PILSNERS, AND MORE PLEASURES OF COLD FERMENTATION 43 CLASS 3 CUT THROUGH THE HAZE WITBIERS, HEFEWEIZENS, AND OTHER CLOUDY WHEAT BEERS 85 CLASS 4 THE LIGHTER SIDE OF DRINKING PALE ALES 107 CLASS 5 THE BITTER TRUTH IPAS 127 CLASS 6 TOASTING TO A HIGHER POWER TRAPPIST AND ABBEY-STYLE ALES 153 CLASS 7 TURN ON THE DARK STOUTS,

schwarzbiers, a superdrinkable German lager sporting an obsidian tint. Dark-roasted malts—the grains that are the building blocks of beer—are steeped in cold water, which dials back harsh flavors. (Compare this process to cold-brewed coffee, which lacks the stomach-roiling acidity of coffee made with hot water.) When this is done right, black IPAs balance a bright, fresh hop character with a rich, malty complexity that’s suited for afternoon lounging or last call. WHAT’S OLD IS NEW AGAIN:

beers, there’s no law against producing monastic-style beer. Countless commercial Belgian and American breweries offer riffs on religious beer, decorating labels with images of jolly friars and saints, names of fictitious abbeys, or words such as brother and monk. The standard labeling line is that these are abbey beers, bières d’abbaye, or even Belgian-style beers. The designation covers offerings from secular, Belgian-inspired breweries in the United States such as Maine’s Allagash and New

unfermentable, it does not provide the yeast with any fuel.) Milk stout rose to popularity in Great Britain in the early half of the twentieth century, when brewers touted the beer as a nutritious—and sometimes doctor-prescribed—tonic suitable for nursing mothers. (Guinness also was given to breast-feeding moms, hence the stout’s nickname: mother’s milk.) “Each pint contains the energising carbohydrates of 10 ounces of pure dairy milk,” boasted the original label for Mackeson Milk Stout. First

dozen after World War II. Today, brewing in France is making a slow, steady comeback, aided by organizations such as French Craft Brewers (take a peek at frenchcraftbrewers.com). GET TO KNOW FIVE GREAT FRENCH BREWERIES BRASSERIE THIRIEZ In that blurry region of French Flanders, Daniel Thiriez focuses on Belgian-influenced ales that are a little bit earthy, a little bit rustic, and all enjoyable. The Blonde is a fresh and spicy number with an alluring hop bouquet, which is cranked up in

Download sample

Download