Tasting Beer: An Insider's Guide to the World's Greatest Drink

Front Cover
Storey Publishing, Jan 1, 2009 - Cooking - 247 pages
For everyone who has known the pleasure of a pint, Randy Mosher explores and explains the tasting experience, guiding readers to a better understanding of how every batch of beer is affected by recipe formulation, brewhouse procedures, yeasts, fermentations, carbonation, filtration, packaging, and much more. Readers will learn to identify the scents, colors, flavors, and mouth-feel of all the major beer styles. There are also chapters on proper serving and storage conditions, and classic beer and food pairings. Finally, the book includes aÊstyle-by-style compendium of the different brews within major beer families, including American craft brews, British lagers, German ales, and Belgian Dubbels. For each style, MosherÊincludes historical and regional facts, taste and aroma characteristics, seasonal availability, food pairings, and a few terrific recommendations for readers to sample.
 

Contents

Welcome to Beer
1
1 The Story of Beer
5
2 Sensory Evaluation
28
3 Brewing and the Vocabulary of Beer Flavor
36
4 The Qualities of Beer
63
5 Tasting Judging and Evaluation
78
6 Presenting Beer
96
7 Beer and Food
115
10 The Lager Family
165
11 Continental Ales Weissbiers and AleLager Hybrids
180
12 The Beers of Belgium
188
13 Craft Beer in America and Beyond
207
14 A Sip Beyond
220
A Glossary of Beer and Brewing Terms
233
Further Reading
240
Index
241

8 Anatomy of a Style
132
9 British Ales
144

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About the author (2009)

Randy Mosher is a writer, lecturer, and creative consultant on beer and brewing worldwide. He is the author of Tasting Beer, Beer For All Seasons, Radical Brewing, and Mastering Homebrew. He is active in the leadership of the Chicago Beer Society, the American Homebrewers Association, and the Brewers Association. He is also a partner in and the creative director for 5 Rabbit Cerveceria, a brewery in Bedford Park, Illinois. He lives in Chicago, Illinois.

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