A revised edition of the bestselling The Beer Bible (121,000 copies in print), with 25% new material reflecting new beers from commercial breweries and craft brewers. Plus: the history of brewing, how to read a Belgian beer label, and what to look for in tasting any kind of brew.
Inhaltsverzeichnis
Beer Bible, 2nd edition
Contents
Acknowledgments
How to Use This Book
PART ONE
KNOWING BEER
Finding Your Bearings
From Göbekli Tepe to Hazy IPA in 12,000 Years
How Beer Is Made
Tasting Beer Like a Brewer
Understanding National Traditions
PART TWO
CLASSIC ALES
Bitters
Pale Ales
Mild and Brown Ales
Porters and Stouts
Barley Wines and Old Ales
Scottish Ales
Ales of the Rhine: Altbiers and Kölsches
Belgian Ales
Saisons & Rustic Belgian Ales
Abbey and Trappist Ales
French Ales
The Beers of Italy
German Weizens
PART THREE
CLASSIC LAGERS
Dark Lagers: Dunkels, Schwarzbiers, and Czech Tmavés
Czech Lagers
Pale Lagers: Pilsners, Helles, and Exports
Amber Lagers: Märzens and Vienna Lagers
Bocks
Mass-Market Lagers
Lesser-Known Lagers
PART FOUR
NEW AND UNUSUAL BEERS
Hoppy American Ales
Fresh-Hop Ales
Japanese Sakes
European Farmhouse Ales
Lesser-Known Ales
Other Regional Ales
PART FIVE
TART AND WILD ALES
The Lambic Family
Red-Brown Ales of Flanders
Tart German Ales: Berliner Weisses and Goses
Wild Ales
PART SIX
ENJOYING BEER
Storing and Serving Beer
Pairing Beer and Food
At the Pub
Beer Tourism
APPENDIXES
Glossary
Style Origin Maps
Bibliography
Tours and Interviews
Credits
Index
About the Author
