The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food
Format: PDF / Kindle (mobi) / ePub
Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing?
In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
1800s, and that success inspired the American Anheuser-Busch brewery to name its beer Budweiser in the 1870s. The breweries of Budweis produced their own full-bodied golden beers based on the pilsner style, and Budweiser Budvar brewed more than 40,000 barrels in its first year of production in 1895. At first, the Czech and the American Budweisers coexisted peacefully, but eventually legal battles ensued. The Czech beer was barred from the United States, and the Anheuser-Busch product was sold in
which it is intensely proud. The brewery is equally proud—the proper name, Friesches Brauhaus Zu Jever, flies the banner high. This was a small family-owned brewery until it was purchased in 1923 by the Bavaria–St. Pauli brewery of Hamburg, which later became part of an international conglomerate. Though the brewery has changed hands several times over the past century, Jever’s distinctive beer hasn’t wavered a bit. Jever Original Friesland Pilsener has a pale gold color and a magnificent resiny
anything from sweet fresh goat cheeses to Stilton or other salty blues, or nutty, fruity aged Gruyère. It’s also a spectacular digestif all by itself, or with a cigar. Enjoy it like vintage port or a fine single malt, neither of which has anything on Samichlaus. EINBECKER BRAUHAUS “Ohne Einbeck gäb’s kein Bockbier,” reads a placard outside Einbeck’s last brewery: “Without Einbeck, there would be no bock beer.” True enough. The Einbecker Brauhaus is the sole inheritor of the Hanseatic brewing
Law, 27–28, 28, 238, 259 Belgian aromatic malt, 14 Belgian biscuit malt, 14 Belgian style beers, 45–47, 49, 50, 83, 93–99, 173–233 dubbel, 43, 44, 52, 200 farmhouse ale, 41, 42 Flanders brown and red ales, 180–88 food with, 42, 43, 94–96, 175–77, 183–85, 189–91, 211–17, 223–24, 228–29 pale ale, 175–80 producers of, 96–99, 177–80, 185–88, 191–98, 217–22, 224–26, 229–33 strong golden ales, 222–26 tripel, 43, 45–47, 53, 200 witbier (bière blanche), 47, 49, 50, 83, 93–99
beers aren’t spiced, but Belgian brewers tend to be evasive when asked too many questions. I’m suspicious. Besides, I can’t think of any other way to explain the little brown flecks in the head and the deeply spicy aroma of Dupont’s Moinette. Saison Dupont is strong but quaffable at 6.5 percent; Moinette’s full gold color belies an 8.5 percent wallop. It has a powerful aroma of coriander, passion fruit, damp earth, dried orange peel, lemon curd, and peaches. The bitterness is brusque and sharp,