Jonny Garrett

Beer School

A Crash Course in Craft Beer (Craft Beer Gift)
Illustrator: Evans, Brad

• Broschiertes Buch

Produktbeschreibung

The only book you'll ever need on the best batches, pours, and sips available. Authors travel the world finding the world's best beers and telling you where and why. Sometimes even without slurring.

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Produktdetails

• Verlag: Mango Media
• Seitenzahl: 155
• Erscheinungstermin: 22. November 2016
• Englisch
• Abmessung: 211mm x 146mm x 17mm
• Gewicht: 268g
• ISBN-13: 9781633533684
• ISBN-10: 1633533689
• Artikelnr.: 44642946

Autorenporträt

Jonny is a writer and now (apparently) filmmaker who has had a short but glittering career in blagging freebies. After an unsuccessful period of being a music journalist, and an even less successful stint as a real journalist, he got a job writing for Jamie Oliver as deputy editor of jamieoliver.com. It was there that his love of food, beer and Youtube collided and he's never looked back. He is now one of the UK's most recognisable beer experts, writing for national newspapers, magazines and now his own books.

Inhaltsangabe

Contents The contents page will be an illustrated chronology of the brewing
process, across a double page spread. It will go from growing grain and
hops through mashing, boiling, fermenting and dry hopping beer - through to
kegging, pouring and tasting. Each part of the process will have a chapter
title and page number. Introduction - beer starts with an idea We introduce
the idea of brewing beer being like a recipe. You have ingredients you add
at certain times to achieve a certain flavour. Every beer starts out in the
mind of a brewer - it might be a beer that tastes like coffee, or
grapefruit, or peanut butter. This book will explain how he achieves that
aim. We then look at the great men who wanted more from beer (Ken Grossman,
Steve Hindy, Evin O'Riorden, and Widmer Bros.). We also explain the broad
styles and geographical spread of them across the world, looking at who
makes them best and who invented them. All this feeds into how a recipe is
interpreted and then made. Malt This chapter will explain what malts are
used (barley, wheat, rye, spelt) and how they are turned into malt, as well
as its input into the final flavour of the beer. - Interview with a key
malt-focused brewer (Fullers) - Details of the growing and malting process
- Explanation of what it adds to the beer - Malting process illustration
Water A look at why good water is so important to brewing, and a historical
look at how it used to be very hard to get hold of. We look at the brewers
who adapted their styles according to what was available (London Porter,
Czech Pils). Nowadays people can treat the beer, but water is
superstitious. - Interview with Paulaner (about the well that it has to
draw the water from to be part of Oktoberfest [feeds into superstition]) -
Details of purification - Explanation of what it adds to the beer -
Paulaner images Mashing Introduction to the first process in brewing,
turning the malt and water into sugary "wort" and extracting all the
flavour from the malt. We talk about how it's done best, how it can go
drastically wrong, and give a recipe for the Brewer's Breakfast - a mix of
wort and whisky that kept brewers warm in winter. - Explanation of the
science of mashing - Explanation of the art of mashing - Mashing
illustration Hops A brief history of hops and why they were first used -
IPA history could be used in this. We then look at the ingredient that
changed the way beer was made and thought of in the early 1980s. We also
talk through how hop bitterness, like chilli heat, can be addictive to some
people - hence why beers are getting more and more bitter! - Interview with
a key hop-focussed brewer like The Alchemist - what hops are - Look at
lineage and experimental hops - how they are grown and what makes them like
grapes - Dissection of hops or pictures of the harvest Boiling In depth
look into the maillard reaction (like the browning of meat) that is so
addictive to human palates, and the way that hops are added to beer to
achieve the desired flavour and bitterness. - Pilsner Urquell with the two
kettles and open fires - science of it - art of it - Illustration of
boiling/convection etc Yeast An investigation into how yeast affects the
flavour of beer, from the sour wild yeasts of Belgium, to the clean ale
yeasts of the US and the estery, fruity yeasts of the UK. - Interview with
a key yeast-focussed brewer like Cantillon - where does it come from - what
does it add Fermenting We expose how fermentation is perhaps the most
important moment in a beer's life - affecting all the flavours that have
been put into it and either making or murdering the beer. - science of it -
art of it - talk through the different temperatures and yeasts Photos of
yeast going crazy Dry hopping We look at this ultra modern technique for
getting big fruity aromas (Trillium), but also its origins with the
Trappist monks of Belgium in the early 1900s (Orval). - science of it - art
of it - Orval photos? Serving We dive head first into the emotional
(seriously!) topic of how to best serve beer. We look at CAMRA's work in
the 80s to protect and campaign for cask ale as the only true beer, then
tear their ideas apart with the new definitions of good beer in keg, bottle
and can. We conclude by explaining how different beers are best in
different mediums and it's down to the brewer to decide. - cask (sparkler
or not!) - draught - bottles - cans - Old CAMRA adverts vs new cans and
such Storing We break down the different styles of beer and look at how
some should be aged for years and others drunk fresh to get the best from
beers. We also explain how to care for a beer to make sure it is in the
best condition when you come to drink it. - Photos of really old bottles in
wine stores and such (mock up ourselves?) Pouring Looking in depth at how
beers are best served leads to how to pour them best. Belgians believe in
large, creamy heads, while the Brits want as much beer for their buck as
possible! We look at the science of the perfect pour and advise people how
to achieve maximum flavour. We look at the evidence behind using special
craft glassware and whether it makes a difference. We also look at how the
Belgians serve their beer and give it the reverence it deserves with
chalices, proper bar blades and perfect pours. - head or no head -
sprinkler or no - temperature - glassware - Belgian bar lifestyle shots,
real ale shots Tasting Finally, after all the hard work of conceiving,
brewing, storing and serving a beer, we look at how to best enjoy it -
whether straight from the bottle because you deserve it, or from a craft
glass, carefully poured and analysed. We also explain how professional beer
tasters deconstruct beers for reviewing to testing. - how to get the most
from a glass of beer - How to train your senses to perceive more flavours.
- Palate diagram Epilogue - how to enjoy beer An essay to not overthinking
things when you have to. Avoid hype and over analysis. We learn everything
we can about beer so we can relax and enjoy it at its best. Sure we should
talk about and get excited about beer, but we should never turn into the
wine crowd, coveting things to much, analysing too much, and forgetting
that the joy of beer is in the taste and the company.