Hardcover: 320 pages
Publisher: Skyhorse Publishing; 2nd ed. edition (November 3, 2015)
Product Dimensions: 7.8 x 1 x 9.3 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
Best Sellers Rank: #393,097 in Books (See Top 100 in Books) #56 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Wine Pairing #265 in Books > Cookbooks, Food & Wine > Beverages & Wine > Beer #526 in Books > Cookbooks, Food & Wine > Beverages & Wine > Homebrewing, Distilling & Wine Making
Beer is not the beverage it once was. American beer was once thought of as exclusively bland, fizzy, yellow liquid with little taste or character and there was almost no difference between brands. Only the most discernable palate could pick up on taste differences from one brand name to the next and preferences were usually a matter of brand loyalty more than anything.Today, the beer landscape is drastically different. There are now thousands of breweries and the people who run them have elevated beer to an art form. Beer is also associated more and more as a companion to food and this book, Beer, Food, and Flavor, is a very useful guide to understanding and appreciating the wide variety of styles, tastes, and nuances present in the thousands of beers currently on the market. This guide introduces readers to the sensory evaluation of beer; explains how best to pair specific styles and food; recommends notable breweries across the United States; and points out other things of beer related importance, like online communities, festivals worth attending, and other books on the subject.I have read a very large number of books on the subject of beer and this one easily ranks among the best. I like how the author steps you through the process, first explaining the meaning behind different tasting terms and then presenting some specific examples so that you, the reader, can grab a beer of your own and follow along; developing your personal palate and understanding the unique nose, body, finish, etc. that make each beer unique. Then, the book talks about food pairings and I like that the author includes specific examples that go great with certain cuisine. Other books will often speak in general terms, advising for example to drink pilsners with pizza.
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