The Oxford Companion to Beer
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1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category.
For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry.
Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 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 not only define terms such as "dry hopping" and "cask conditioning" but give fascinating 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 many 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.
Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.
occasionally used in other types of beers, most often in Belgian beers or those meant to be Belgian-inspired. Much of the coriander sold in the United States is grown in Mexico, but Indian-grown coriander is also available. Many brewers feel that it possesses a brighter, fruitier aroma. See also HERBS. Keith Villa corn. Also known as maize (Zea mays L), corn is a member of the grass family domesticated in the Americas in prehistoric times. It is the most extensively grown crop in the
After early problems, with his Flemish brewers leaving for home or going off to work the mines, production appears to have increased steadily. The last figures we have, from 1552, give a monthly average of 246.5 arrobas (about 28 hl). The brewery seems not to have survived its founder. Luque Azcona, Emilio. Producción y consumo decerveza en la América colonial: primeras tentativas de Alonso de Herrera en el valle de México. (Production and consumption of beer in Colonial América: First attempts
resides in the hot liquor tank until needed in the mash tun, lauter tun, or cereal cooker. Filtering the incoming liquor to remove contaminants and chlorine is common. Less common are procedures to settle out unwanted contaminants such as silt or iron. Sometimes minerals are added, especially gypsum, to harden the liquor. See BURTONIZATION. The mineral constituents of the hot liquor greatly influence the qualities of the resulting beer. The mineral content will affect the beer flavor and
inoculation because the kräusen will contain active yeast cells that require limited adaption to the conditions of the new wort. Fermentation begins more quickly and may be better guaranteed than a stored sample of yeast, which may contain many dead cells. Another application is the use of actively fermenting wort to prime beer when it is being bottled. In this case the kräusen brings sugars and nutrients as well as active yeast to the beer. This is helpful because the beer may have limited
with a depth of about 2 m. They were constructed of steel or copper and were insulated on the vertical sides, which were often clad in wood. The floor of the mash tun has a series of removable plates which sit about 7 cm above the flat vessel floor. The plates have a series of slots approx 50 cm in length and 1 mm wide, which are about 10% of the vessel’s floor area. At a predetermined time after mashing, wort is washed from the mash tun by sparging, a rinsing process where hot brewing water, at