The Oxford Companion to Beer
Garrett Oliver
Language: English
Pages: 960
ISBN: 0195367138
Format: PDF / Kindle (mobi) / ePub
1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category.
For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry.
Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book.
Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.
The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
Absinthe Cocktails: 50 Ways to Mix With the Green Fairy
The Wet and the Dry: A Drinker's Journey
Joy of Cooking: All About Party Foods & Drinks
Scourmont. Father Hyacinthe also began designing and constructing a brewery to provide additional income for the abbey. In 1862 the brewery was completed and opened for business. True to Saint Benedict’s motto “ora e labora” (work and prayer), the brewery provided a means for the monks to work with their hands when not in prayer. The abbey began selling beer to the public almost immediately after opening and became successful. The abbey grew quickly from an initial 16 monks in 1850 to 80 by 1858.
See also MILLING. Paul KA Buttrick grits. Brewer’s grits are solid cereal adjuncts used by brewers as a malt replacement to make alcohol in beer. The grits are cooked to gelatinize the starches and then added to the mash. A brewer may use grits to make a particular style of beer, to soften the taste of a particular beer, or to decrease the cost of raw materials. Grits are widely used in mass-market beers worldwide, and their use is largely responsible for the lightness of malt flavor in such
Lewis accepted Emeritus status, still continuing his extension and consulting endeavors. He is a prolific writer, researcher, and speaker and the author of Stout in 1995, Brewing in 2001, Essays in Brewing Science in 2006, and more than 100 technical papers. He is a Fellow of the IBD and has been honored with the MBAA Award of Merit and the IBS Recognition Award. Dr Lewis has always been a consummate ambassador and a tireless advocate for well-made beer. His dramatic speaking style, generosity,
long-established Mexican-Germanic tradition, Cervecería BayernBrau in Puebla makes a wheat beer called weissbier. There are also a few brewpubs in Mexico. The best known are Sierra Madre Brewing Co. in Monterrey, Nuevo León; Beer Factory in Mexico City; TJ Beer in Tijuana, Baja California; and Baja Brewing in San Jose del Cabo, Baja California Sur. Mexico also has its own nascent professional annual beer competition called Copa Cerveza Mexico. It was first organized in 2009 by Maltas e Insumos
EU positive list of food additives) around the world, but it is not permitted by Germany’s Reinheitsgebot (the German Purity Law, which is not, however, despite its name, an official law). KMS is rarely used by craft brewers anywhere, but it is common in mass-market beers in many countries. In most countries the use of KMS is regulated by specific limits either to the total concentration of sulfites in beer or by maximum allowed dosing rates. The reason for these limitations is that sulfites are