The Oxford Companion to Beer

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.

 

 

 

 

 

 

 

 

 

 

 

lower in alcohol, 3% to 4% ABV. Many traditionally brewed sorghum beers still contain maltotriose, the last sugar fermented by yeasts during fermentation. Some amino acids and peptides are also usually present. Traditional sorghum beer is consumed in an active state of fermentation, usually within a day or two of production. Today it is sold in various plastic containers or clay pots, still foaming. The more foam around the container, the fresher it is considered and the better for consumption.

1800s, when this Düsseldorf original became threatened by the “new” beer—the lagers of Bavaria and Bohemia, transported there by a growing railroad network. Altbier is a unique beer style because it requires an unorthodox, “cool” fermentation by a specialty yeast that works best in a temperature range between 13°C and 19°C (55°F and 66°F). Although most other ales are fermented relatively fast and warm at temperatures between 15°C and 25°C (59°F and 77°F) and most lagers are fermented slow and

US barrels), La Choulette remains a small boutique brewery. The products are available in France, Italy, Great Britain, and the United States. Mr. Dhaussy, who is passionate about the region’s rich brewing history, operates a brewing museum on the site. Jackson, Michael. Beer companion. Philadelphia: Running Press, 1993. Markowski, Phil. Farmhouse ales. Denver, CO: Brewers Publications, 2004. Woods, John, and Rigley, Keith. The beers of France. Wiscombe, Bristol, England: The Artisan

Milano, L., ed. Drinking in ancient societies: History and culture of drinking in the Ancient Near East. Padua: Sargon srl, 1994. Ian Hornsey nitrogen is an element most often found in beer in its gaseous form (N2) or as a constituent of larger molecules, such as proteins, amino acids, and nucleotides. In its gaseous state, nitrogen is important to brewers as a plentiful and inert gas (N2 makes up 78% of the atmosphere). N2 is often used to purge vessels or packages of unwanted oxygen in

brewed in 1901 as a draught-only beer aimed at better restaurants and clubs. In 1961 it was first bottled in a distinctive tapered bottle. Although Michelob has generated worthwhile sales for A-B, it has never been a huge seller, failing to compete well against imported brands like Heineken in the US market. Michelob also serves as a platform for the company’s more “experimental” beers—Michelob Light preceded Bud Light by 4 years. Today, Michelob is the name on a line of “craft-like” beers that

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