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The Oxford Companion to Beer

Published in print January 2011 | ISBN: 9780195367133
Published online January 2013 | e-ISBN: 9780199989997 | DOI: https://dx.doi.org/10.1093/acref/9780195367133.001.0001
The Oxford Companion to Beer

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Over 1,100 entries

1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category.

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 work 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 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 work.

Packed with information, this comprehensive resource also features a foreword by Chef Tom Colicchio, and includes thorough appendices covering beer festivals, beer publications, and more. Written by an outstanding team of authors that includes leading brewers, academics, master cellarmen, craft brewers, and homebrewers, this book is as broad, deep, and companionable as the world of beer itself, and is the perfect shelf-mate to Oxford's renowned Companion to Wine.

Book.  1245 pages.  569900 words.  Illustrated.

Subjects: Cookery, Food, and Drink

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abbey beers in The Oxford Companion to Beer

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accelerated batch fermentation in The Oxford Companion to Beer

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