The most comprehensive guide to the world of beer, with everything you need to know bout what to drink, where, when and why.
 
“The ultimate guide.” —Sports Illustrated
 
Imagine sitting in your favorite pub with a good friend who just happens to have won a TACP Award—a major culinary accolade—for writing the book about beer. Then imagine that he’s been spending the years following the first edition exploring all the changes that continue to shape and evolve the brewing world. That’s this book, the completely revised and updated bible on beer that covers everything: The History, or how we got from the birth of malting and national traditions to a hazy IPA in 12,000 years. The Variety: dozens of styles and hundreds of brews, along with recommended “Beers to Know.” The Curiosity: If beer’s your passion, you’ll delight in learning what type of hops went into a favorite beer and where to go for beer tourism, as well as profiles of breweries from around the world. And lastly, The Pleasure. Because, ultimately, that’s what it’s all about.
 
“A tome worthy of its name.” —Food and Wine
 
“Easily digestible for drinkers of all levels.”—Imbibe
 
“Pick up this book as a refresher or a gift, lest we forget that spreading beer education is just as important as advocating for good beer itself.”—Beer Advocate

 

 

Jeff Alworth is also the author of Cider Made Simple (Chronicle) and The Beer Tasting Toolkit. He’s a columnist for All About Beer, and lives and writes out of Portland, Oregon, epicenter of the world’s craft beer belt.

Beer Bible, 2nd edition
Contents
Acknowledgments     
How to Use This Book            
 
PART ONE
KNOWING BEER            
Finding Your Bearings           
From Göbekli Tepe to Hazy IPA in 12,000 Years             
How Beer Is Made            
Tasting Beer Like a Brewer            
Understanding National Traditions            
 
PART TWO
CLASSIC ALES            
Bitters          
Pale Ales            
Mild and Brown Ales           
Porters and Stouts            
Barley Wines and Old Ales            
Scottish Ales            
Ales of the Rhine: Altbiers and Kölsches           
Belgian Ales            
Saisons & Rustic Belgian Ales            
Abbey and Trappist Ales            
French Ales            
The Beers of Italy            
German Weizens            
 
PART THREE
CLASSIC LAGERS            
Dark Lagers: Dunkels, Schwarzbiers, and Czech Tmavés             
Czech Lagers            
Pale Lagers: Pilsners, Helles, and Exports            
Amber Lagers: Märzens and Vienna Lagers            
Bocks              
Mass-Market Lagers            
Lesser-Known Lagers            
 
PART FOUR
NEW AND UNUSUAL BEERS             
Hoppy American Ales             
Fresh-Hop Ales             
Japanese Sakes             
European Farmhouse Ales 
Lesser-Known Ales            
Other Regional Ales            
 
PART FIVE
TART AND WILD ALES            
The Lambic Family            
Red-Brown Ales of Flanders            
Tart German Ales: Berliner Weisses and Goses             
Wild Ales            
     
PART SIX
ENJOYING BEER             
Storing and Serving Beer             
Pairing Beer and Food             
At the Pub          
Beer Tourism            
 
APPENDIXES             
Glossary              
Style Origin Maps           
Bibliography           
Tours and Interviews             
Credits             
Index
About the Author