Now with 25% all-new material, The Beer Bible: Second Edition approaches its subject the same way beer lovers do—by style, just like a pub menu. More than 100 are covered, from pilsners, porters, and stouts to the new and newly popular incarnations of pale ales, the recent return of lagers and helles beers, and Japanese sakes and European farmhouse ales, reflecting how the American craft movement has traveled overseas and returned with some old tricks made new again. It also covers the history, or how we got from Göbekli Tepe to hazy IPA in 12,000 years. You’ll find the science and alchemy—malts, phenols, and esters; the curiosity—how to read a Belgian beer label; the tale of two Budweisers; and the pleasure, from how to taste like a brewer to the art of pairing food and beer to the rise of beer tourism.
It’s like sitting in your favorite pub with a friend who happens to be a world-class expert on beer.