THE OXFORD COMPANION TO BEER
The first major reference work to investigate the history and vast scope of beer, this book features more than 11OO A to Z entries written by 166 of the world’s most prominent beer experts. Illustrated with over 14O 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 define terms such as “dry hopping” and “cask conditioning”, and provide 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 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. This comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines and more), conversion tables and an index. The foreword is by Top Chef head judge Tom Colicchio.