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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
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
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
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