Why We Love Beer

Préface

• Pietro Fontana from Monza, Italy, tells the story, geography, anecdotes and trends of the world of beer
• He is the brewer of numerous beers including the Piccolo Opificio Brassicolo Carrobiolo with four productions in the 2015 Guide to Italian Beers published by Slow Food and nominations in 2012, 2015, and 2016 for the Birraio dell 'Year (Beer of the Year) in Italy
• Pietro has been a collector of beer since 1990 and is a member of various Beer organizations

Auteur

Pietro Fontana is a beer entrepreneur who founded the renowned microbrewery Piccolo Opificio Brassicolo Carrobiolo. Inspired to make beer after playing a game of D&D as a boy, he put his research to the test in making different flavors, which won him fourth place at a Birrificio Italiano competition. He saw how beer was starting to suffer in quality due to commercialization, allowing Fontana to focus on providing quality creations for local pubs and residents. As of today, Fontana distributes 20 different types of beer from his microbrewery’s headquarters in Monza, Italy.

Texte du rabat

Learn about the origin of one of the world's most beloved alcoholic drinks with Why We Love Beer. With a collection of beer history facts, recipes, and recommendations to choose from, you too can brew amazing drinks passed down from centuries of distilling experts.

Résumé

Illustrated Guide to Beer Brewing Culture

Learn about the origin of one of the world's most beloved alcoholic drinks with Why We Love Beer. With a collection of beer history facts, recipes, and recommendations to choose from, you too can brew amazing drinks passed down from centuries of distilling experts.

A beer-making book for hop lovers everywhere. So many people enjoy beer, but little do they know about the beer ingredients that go into their favorite drink. But what if you could understand how to make the types of beer that have influenced millions all over the world? Featuring recipes from beer capitals such as Belgium, Ireland, and the United States, Why We Love Beer explores the art of beer and brewing for you to try at home. With easy-to-follow instructions and exciting recommendations, you'll be able to make and taste hops like you've never experienced before.

Learn how to be a professional brewmaster. Everything you need to recreate iconic beer recipes is available in this impactful beer-making book, including facts to enhance your new skills. Dive into the brewing culture that has shaped the drink that we know and love today through informative beer history facts to take inspiration from. From the first hop garden to modern advances, you'll not only find a new appreciation for international beer, but also enjoy a glass of delicious history.

Inside Why We Love Beer, you'll find:

• The science behind beer ingredients and how they impact your flavors
• Types of fermentation that work best for certain homebrew beer
• Which brewing supplies and techniques to use
• Recommendations for the most delicious beer snacks
• Beautiful photos of beer ingredients, processes, and finished drinks to try
• Vivid beer photos to take inspiration from

If you enjoyed books like Doctors and Distillers, Clanlands, or The Beer Lover's Guide to Cider, then you'll want to read Why We Love Beer.

Contenu

Contents

Preface The Origins of Beer
What Is Beer?
The Raw Materials
How Beer Is Made
Serving Beer The Major Countries and the Major Styles of Beer

• Belgium
• England
• Ireland
• Scotland
• Germany
• Czech Republic
• Austria
• United States
• Italy
• Denmark and Norway
• Smoked Beers and Beers Matured in Wood

• Homemade Beer Page Pairing Beer and Food

• Sashimi of Piedmontese Fassona beef with turnip sprouts and porter beer cream
• Fried cod in batter with bitter ale vinaigrette and wild leaf salad
• Pork fillet cooked in Bavarian Weizen beer, barley, cabbage and cumin
• Amberjack fillet cooked in Belgian ale with young steamed vegetables
• Tuna-rabbit with seasonal vegetables and gelatin with pils
• Cotechino sausage cooked in smoked beer with seasonal vegetables in sweet and sour sauce
• Tripel ale risotto
• Stout spaghetti with reduction of shrimps
• Little red potato gnocchi with barley malt in fish stock with shoots
• Tagliatelle with rabbit ragu in american pale ale and sauteed hops
• Roughly cut pasta with barley malt, whipped cheese and baltic porter
• Ravioli alla fonduta and dubbel jelly with butter and sage
• Griddled squid with a reduction of hell and sugar-snap peas and beer vinaigrette
• Roast poussin with india pale ale and potatoes stuffed with piquant sauce
• Glazed pork knuckle with small red fruits, raspberry beer drops and creamed potato
• Fillet of red mullet with mashed potatoes and bière blanche with sprouts and young leaves
• Lamb in a herb crust with a lager reduction and cream of chard
• Pancetta cooked in kölsch with savoy cabbage salad and a barley malt reduction
• Hot chocolate pie with imperial russian stout and a coating of 72% fine chocolate
• Soft hazelnut cookies with brown ale foam and cress
• Raspberry soup, gose beer granita and caramel sauce
• American lager and mint jelly with strawberry and ginger salsa
• Barley wine ice cream and barley malt ice cream with lime
• Bock foam, candied fruit and sweet fried pastry cassata style
  Glossary
  Indexes