Michael Jackson's Beer Companion: The World's Great Beer Styles, Gastronomy, and Traditions

Michael Jackson's Beer Companion: The World's Great Beer Styles, Gastronomy, and Traditions

by Michael Jackson
     
 

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Jackson here presents a knowledgeable and civilized survey of the various and sundry beers imbibed around the globe. You'll learn, for example, that Ninkasi was a Sumerian goddess of brewing, and that malt-making may be as much as 4,000 years old. He explains what fruit beers are, and defines lagers, ales, porters, wheat beers, and more; discusses and rates the

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Overview

Jackson here presents a knowledgeable and civilized survey of the various and sundry beers imbibed around the globe. You'll learn, for example, that Ninkasi was a Sumerian goddess of brewing, and that malt-making may be as much as 4,000 years old. He explains what fruit beers are, and defines lagers, ales, porters, wheat beers, and more; discusses and rates the beers of assorted nations; and suggests what foods go well with which beers. Jackson is excellent at combining historical detail with current information about the beers and brewers in question; his organization is logical and accessible. Beautifully photographed and designed for sustained browsing as well as authoritative reference. -Publishers Weekly

Editorial Reviews

Publishers Weekly - Publisher's Weekly
``Beer deserves to be treated as a civilized drink; it may even have been the cause of civilization.'' Jackson ( The New World Guide to Beer ) here presents a knowledgeable and civilized survey of the various and sundry beers imbibed around the globe. You'll learn, for example, that Ninkasi was a Sumerian goddess of brewing, and that malt-making may be as much as 4000 years old. He explains what fruit beers are (``A beer made with fruit sounds like a contradiction. Surely it is a wine?''), and defines lagers, ales, porters, wheat beers and more; discusses and rates the beers of assorted nations; and suggests what foods go well with which beers. Jackson is excellent at combining historical detail with current information about the beers and brewers in question; his organization is logical and accessible. Beautifully photographed and designed for sustained browsing as well as authoritative reference, this book will appeal to both beer tyros and more sophisticated tipplers. Photos. (Sept.)
Ray Olson
Rather than rehash his (admittedly splendid) "New World Guide to Beer" (1989), the potentate of potables has rethought, reconceived, and written anew what he knows about brewed barley water. With the globe-trotting (even if armchair-bound) beer-hound in mind, the "Guide" presents beer geographically; the new title, although it includes a small gazetteer, approaches humanity's oldest quaffable creation (beer seems to be the intended outcome of the world's first recipe, found on Sumerian clay tablets) taxonomically. For after the introductory, couldn't-be-clearer "Exploring Beer," which relays beer's general history, current revival, worldwide prevalence, and the whys and wherefores of its constituents, each chapter save the last discriminates a particular style of beer, from lambic (the Belgian variety still fermented in the ancient manner by depending upon wild yeasts) through wheat beers, the many ales, the fewer but widely varying porters and stouts, to the most-familiar-to-the-most-Americans (well, at least in the version from Pilsen, Bohemia) lagers and some specialties, such as steam beer. The concluding chapter, "Beer and Food," has considerable advice on matching brew with chow and some positively drool-inducing recipes.

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Product Details

ISBN-13:
9780762407729
Publisher:
Running Press Book Publishers
Publication date:
07/28/2000
Edition description:
REV
Pages:
288
Product dimensions:
7.78(w) x 10.49(h) x 1.05(d)

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