One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.

The old adage ?you are what you eat? has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address ?good taste? and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, Educated Tastes offers a fresh look at food in history, society, and culture.

A collection of short interludes, think pieces, and critical essays on landscape, utopia, philosophy, culture, and food, all written in a highly original and engaging style by academic and theorist Tim Waterman. Exploring power and democracy, and their shaping of public space and public life, taste, etiquette, belief and ritual, and foodways in community and civic life, the book provides a much-needed critical approach to landscape imaginaries. It discusses landscape in its broadest sense, as a descriptor of the relationship between people and place that occurs everywhere on land, from cities to countryside, suburb to wilderness. With over fifty black and white illustrations interspersing the twenty-six chapters, this is a book for professionals, academics, and students to dive into and spark discussion on new modes of thinking in the wake of unfolding global crises, such as COVID-19, climate change, fascism 2.0, and beyond.

Lambic is a distinctive type of beer, brewed only in certain regions of Belgium. Unlike conventional beers, lambic beer is produced by spontaneous fermentation - it is exposed to wild yeasts, as opposed to the usual carefully cultivated strains of brewer's yeasts. The result is a beer with a highly distinctive flavour. The first book in a prestigious series dedicated to Belgian beers, this richly illustrates the story of the most famous breweries and beers, discussing their origins, quality labels, the development of the different breweries and the production processes of the beers. AUTHOR: Jef Van den Steen is a beer expert and a microbrewer. He has written several books on beer and travels the world to give lectures on the brewing process. ILLUSTRATIONS: 150 colour

Discover what makes the heavenly brews of Belgium so good in this new book by long time Real Beer Page Editor Stan Hieronymus. In Brew Like a Monk, he details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you feel yourself divinely inspired to brew some of your own, try out the tips and recipes as well!

A companion volume to 300 Beers to Try Before You Die!, this showcase of the best Belgian beers encourages both connoisseurs and newcomers to sample for themselves. Written by internationally known beer writers Tim Webb and Joris Pattyn, the book provides readers with a glossary of Belgian beer styles, a map of Belgium with featured breweries. Detailed and enthusiastic tasting notes for each beer by Joris Pattyn explore the many dimensions of Belgian beers. It is lavishly illustrated throughout with photographs showing the beers themselves, where and how they are brewed, Belgian beer bars, and some of the characters involved in Belgian brewing. Visitor information includes contact details for each brewery along with any opening times and details of brewery taps. United States and UK importers are detailed, and each entry details the ABV, bottle sizes, and whether the beer is available on draught.

"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"-- Provided by publisher.