The Oxford Companion to Beer
Author :
Publisher : OUP USA
Release Date : 2011-09-09
ISBN 10 : 0195367138
Pages : 920 pages
Rating : 4/5 from 2 reviews
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"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

The Oxford Companion to Beer

by Garrett Oliver

"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

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The Oxford Companion to Beer

by N.A

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

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The Brewmaster s Table

by Garrett Oliver

Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing? In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts

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Tasting Beer  2nd Edition

by Randy Mosher

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited

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In Praise of Beer

by Charles W. Bamforth

In Praise of Beer is a helpful guide for beer lovers looking to learn more about what they should look for with each sip of beer. In his latest book, Charles Bamforth brings new light to the topic of beer in ways perfect for any beer fan, lover, or connoisseur. In Praise of Beer is a helpful guide for consumers who want to better understand about the beer they drink. This book answers popular questions from consumers, including what consumers

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The Oxford Companion to Food

by Alan Davidson

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

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Evaluating Beer

by Brewers Publications

From defining off-flavors to analyzing competition-winning beers, Evaluating Beer will help develop your tasting and evaluating skills.

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The Oxford Companion to Cheese

by N.A

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a

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National Geographic Atlas of Beer

by Nancy Hoalst-Pullen,Mark W. Patterson,Garrett Oliver

This atlas is the ultimate beer lover's guide to the world, filled with stunning photography, great storytelling, intriguing beer destinations, fascinating historical perspectives, and firsthand accounts from brewers and bar owners around the globe. The most visually stunning and comprehensive beer atlas available, this richly illustrated book includes more beers and more countries than any other book of its kind. Including beer recommendations from Garrett Oliver, the famed brewmaster of Brooklyn Brewery, and written by "beer geographers" Nancy Hoalst-Pullen and

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A History of Beer and Brewing

by Ian S Hornsey

A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand

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Lager

by Dave Carpenter

"Lager explores the history, styles, brewing techniques, and allure of the world's most popular type of beer"--

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Brewing Everything

by Dan Crissman

Easy and authentic ways to ferment delicious beverages at home

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Beer  Food  and Flavor

by Schuyler Schultz

“From lessons in cheese-and-brew pairings to sketching a menu for a multi-course, beer-pairing dinner party . . . [this] excellent, 300-page guide to beer and food is a steal.” —Evan S. Benn, Esquire.com “Yes, great beer can change your life,” writes chef Schuyler Schultz in Beer, Food, and Flavor, an authoritative guide to exploring the diverse array of flavors found in craft beer—and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Expanded and

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The Oxford Companion to Classical Civilization

by Simon Hornblower,Antony Spawforth,Esther Eidinow

Illustrated with full-color plates and 140 black-and-white pictures, an encyclopedic, exhaustive, and up-to-date guide contains finely detailed articles and short reference notes on the people, places, and events that shaped ancient Western civilization. UP.

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The Oxford Companion to Wine

by Julia Harding

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs,

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The Oxford Companion to American Food and Drink

by Andrew F. Smith

A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

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The Complete Beer Course

by Joshua M. Bernstein

Twelve easy-to-follow lessons explain how to taste, smell, and evaluate beer like an expert, explaining what separates pale ales from IPAs and stouts from brews, and offers tasting suggestions for each type of beer.

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Beerology

by Mirella Amato

If you’ve ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer. THERE IS a beer for every mood, food and occasion. And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato -

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Beer Pairing

by Julia Herz,Gwen Conley

Beer has reclaimed its place at the dinner table. Yet unlike wine, there just aren't many in-depth resources to guide both beginners and beer geeks for pairing beer with food. Julia Herz and Gwen Conley are here to change that. As you start your journey, you'll learn all about the effects aroma, taste, preference, and personal experience can have on flavor. Just as important, you'll become a tasting Anarchist--throw out the conventional advice and figure out what works for you!

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The Brewers Association s Guide to Starting Your Own Brewery

by Dick Cantwell

Starting a successful brewery takes more than heart. The Brewers Association’s Guide to Starting Your Own Brewery delivers essential industry knowledge to brewers aspiring to chart their own course. While America’s craft beer renaissance continues, emphasis must remain on producing the highest quality beer—or the success of the entire industry is jeopardized. This comprehensive guide will help you plan and open a thriving, quality-oriented brewery. It reviews everything that matters, from site selection and branding to regulatory

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