This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles - including ales, lagers, weissbeirs, and Belgian beers - and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

“An excellent way to get a professional grounding in beer.” — Cicerone Certification Program

*“*Mosher writes about beer and all its components with wit and authority in a manner that telecasts an excellent palate; to have this man explain the intricacies of beermaking is a revelation.” — Chicago Tribune

“Tasting Beer is a must-have for even the most casual of beer dabblers.” — Wisconsin State Journal

*“*Tasting Beer is possibly the best book on beer ever written and should be on the shelves of anyone remotely interested in the bubbly beverage.” — Pensacola News Journal

*“*Randy Mosher succeeds in filling Tasting Beer with encyclopedic details without watering any of them down.” — Austin American-Statesman

*“*This is a book that has been crying out to be written – a book that gets to the heart of where the colors, aromas, and flavors of the beer in your glass come from.” — Inside Beer

Vorwort
This best-selling classic is completely updated, with guidance on developing your senses and reading subtle cues to be a skilled taster. New sections on beer-and-food pairings, craft beer trends, beer cocktails, and more accompany in-depth descriptions of today's beer styles.

Autorentext

Randy Mosher is a writer, lecturer, and creative consultant on beer and brewing worldwide. He is the author of Tasting Beer, Beer For All Seasons, Radical Brewing, and Mastering Homebrew. He is active in the leadership of the Chicago Beer Society, the American Homebrewers Association, and the Brewers Association. He is also a partner in and the creative director for 5 Rabbit Cerveceria, a brewery in Bedford Park, Illinois. He lives in Chicago, Illinois.

Klappentext

This completely updated second edition of the bestselling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems.

You'll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles-including ales, lagers, weissbeirs, and Belgian beers-and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

Inhalt
Acknowledgments
Foreword to the Second Edition by Ray Daniels
Foreword to the First Edition by Sam Calagione
Preface
Welcome to Beer
1  The Story of Beer
2  Sensory Evaluation
3  Brewing and the Vocabulary of Beer Flavor
4  The Qualities of Beer
5  Tasting, Judging, and Evaluation
6  Presenting Beer
7  Beer and Food
8  Anatomy of a Style
9  British and Irish Ales
10  The Lager Family
11  Continental Ales, Weissbiers, and Ale-Lager Hybrids
12  The Beers of Belgium
13  Craft Beer in America and Beyond
14  A Sip Beyond
A Glossary of Beer and Brewing Terms
Atlas of Beer Flavors and Origins
Further Reading on Beer Styles, Flavors, History, and More
Organizations and Websites
Index