The Beer Wench's Guide to Beer

Name: The Beer Wench's Guide to Beer | An Unpretentious Guide to Craft Beer
Brand: Voyageur Press
Price: 42.99 EUR
Availability: OnlineOnly

An Unpretentious Guide to Craft Beer

Ashley Routson(Autor*in)

Voyageur Press

1. Auflage

Erschienen am 1. Juni 2015

256 Seiten

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978-1-62788-643-7 (ISBN)

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Inhalt

Cover
Title
CONTENTS
INTRODUCTION
SECTION ONE: WHAT DID I JUST DRINK? A GUIDE TO BEER STYLES (AND HISTORY!)
Chapter one: BREAKING DOWN BEER STYLES
Chapter two: THE LIGHTEST OF LIGHT
Pale lagers
Bohemian (Czech) pilsener
Munich helles
German pilsner
Dortmunder export
Hefeweizen/weissbier
Class (premium) American pilsner
Kölsch
Chapter three: THE DARKER SIDE OF LIGHT
Amber and dark lagers
Schwarzbier (black lager)
Munich dunkel
Vienna lager
Oktoberfest (marzen)
Steam beer/California common
Chapter four: THE IPA AND ITS EMERGING SUBCATEGORIES
English IPA
American india pale ale
Imperial (double) india pale ale
Black IPA/American black ale
Belgian-style IPA
White IPA
India session ale/session IPA
Brettanomyces/wild IPA
Red IPA
Rye IPA
Spiced/herbed tea
Chapter five: THE OTHER HOPPY BEERS
Ordinary bitter (session ale)
Extra special bitter (ESB)
American pale ale
American amber ale
American brown ale
Chapter six: THE DARKER SIDE OF ALE
English mild
Porter
(Irish) dry stout
Sweet/milk stout
Oatmeal stout
Foreign export stout
American stout
Russian imperial stout
Chocolate stout
Coffee stout
Oyster stout
Scottish ales
Irish red ale
Chapter seven: MEANWHILE, IN BELGIUM
Belgian blonde ale
Belgian tripel
Belgian dubbel
Witbier
Saison (farmhouse)
Biere de Garde
Chapter eight: BIG, BOLD, AND BRAZEN
English barleywine
American barleywine
Baltic porter
Russian imperial stout
Bock
Maibock (helles bock)
Doppelbock (double bock)
Eisbock
Weizenbock
Chapter nine: SOUR AND BARREL-AGED BEERS
Gueuze
Flanders red ale
Flanders oud bruin (brown ale)
Leipzig-style gose
Berliner weisse
SECTION TWO: BECOMING AN EXPERT THE BREWING PROCESS, BREWING INGREDIENTS, EVALUATING BEER, AND RESPECTING BEER
Chapter ten: BREWING AND BEER INGREDIENTS
Malt
Hops
Yeast
Brettanomyces
Water
Chapter eleven: EVALUATING BEER
Tasting conditions
Appearance
Aroma
Flavor
Mouthfeel
Overall impression
Chapter twelve: RESPECTING BEER
Storing beer
Freshness
Cellaring beer
Pouring beer
Temperature (bottles)
Temperature (draft)
Glassware
SECTION THREE: HAVING FUN WITH BEER PAIRING BEER WITH FOOD, COOKING WITH BEER, BEER MIXOLOGY
Chapter thirteen: PAIRING BEER WITH FOOD
Getting started
Pairing beer with cheese
Pairing beer with tacos
Pairing beer with pizza
Chapter fourteen: COOKING WITH BEER
The basics
Soups,stews,and chili
Breads and batters
Condiments, sauces, and dressings
Meat and seafood
Vegetarian recipes
Desserts
Chapter fifteen: BEER MIXOLOGY
Getting started
Beer blends (the spiritless cocktails)
Beer cocktails (with spirits)
Bourbon cocktails
Gin cocktails
Rum cocktails
Beer flips
Tequila and mezcal cocktails
Vodka cocktails
BEER RESOURCES
INDEX
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
R
S
T
U
V
W
Y
ABOUT THE AUTHOR & ACKNOWLEDGMENTS

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