If the concept of terroir can be applied to beer, it would be with the spontaneously fermented, wild lambics. Lambic
Cookies & Beer By Jonathan Bender $19.99, Andrews McMeel Publishing Experienced beer drinkers have walked the cheese-pairing route and experimented
Beer Bites By Christian DeBenedetti and Andrea Slonecker $24.95, Chronicle Books Thankfully we’ve moved past the age of chips, salted
The Beer & Food Companion By Stephen Beaumont $35, Jacqui Small Before we arrive at the food, there is a
Beer Pairing By Julia Herz and Gwen Conley $25, Voyageur Press Geeks get excited: This is the food book you’ve
Rosemary was commonly used to brew gruits in the Middle Ages. Long before hops were first cultivated for brewing a
Pick up a mass-marketed lager and you might find that the beer won some award at some pompous 19th-century event.
British beer writer Martyn Cornell has carefully researched 28 short (7- to 8-page) articles about beer in the 19th and
Brewed to match the rich, sweet and fragrant cuisine of the holidays, winter warmers and spiced holiday ales are stout
Along with the rewards of brewing, there are many potential pitfalls. Mostly, they result from poor technique or preparation, perils
