Everyday Guide to Beer

Description

Beer is a thing of beauty. Four simple ingredients—yeast, malt, hops, and water—combined under the right conditions, can create a product that is wholesome, delicious, and satisfying. But making and enjoying a quality beer is not always simple. Professor Biography......Page 3 Table of Contents......Page 5 Course Scope......Page 7 Lesson 1—8,000 Years of Beer......Page 8 The Roots of Beer......Page 9 The Mid-18th Century......Page 10 Beer in America......Page 11 American Juggernauts......Page 12 Prohibition and the Following Years......Page 13 Lesson 2—Malt, Hops, Yeast, Water: How Beer Is Made......Page 14 The Grain......Page 15 Hops......Page 16 Water......Page 17 Fermentation......Page 18 Lesson 3—A Grand Tour of Beer Styles......Page 19 Lambic Beers......Page 20 Malternatives and Happoshu......Page 21 Light Beer......Page 22 Unusual ABV Beers......Page 23 Lesson 4—All about Ales......Page 24 Special Pale Ales......Page 25 Scotch Ales, Porters, Stouts, and Winter Ales......Page 26 Trappist Beers and Belgian Reds......Page 27 German Products......Page 28 Lesson 5—All about Lagers......Page 30 Pilsners and Bock Beers......Page 31 Märzens, Oktoberfest, and Kellerbier......Page 32 Kellerbiers, Helles, Dunkels, and Schwartzbier......Page 33 Malt Liquor......Page 34 Lesson 6—Beers of the World: Who Drinks What......Page 35 Global Leaders......Page 36 Craft Brewing......Page 37 Best-Selling Brands......Page 38 The Top and Bottom States......Page 39 Lesson 7—Enjoying Beer I: The Perfect Pour......Page 40 Pouring a Beer and Caring for Glasses......Page 41 The Appearance of Beer......Page 42 Lesson 8—Enjoying Beer II: Maximizing Flavor......Page 43 Detecting Flavor......Page 44 Esters and Sulfur......Page 46 Temperature......Page 47 Lesson 9—Enjoying Beer III: Buying and Storing......Page 49 Instability......Page 50 Purchasing Tips......Page 52 Lesson 10—Pairing Beer with Food......Page 53 Food-Pairing Tips......Page 54 Cheese and Beer......Page 55 Meat and Beer......Page 56 A Multi-Course Meal......Page 57 Lesson 11—The Science of Quality Beer......Page 58 Environmental Challenges......Page 59 Quality Assurance......Page 60 Lesson 12—Beer and Human Health......Page 61 Early Work......Page 62 Nutritional Value......Page 63 Downsides......Page 64 Bibliography......Page 65 Image Credits......Page 66 Beer Tasting Notes......Page 67