The Oxford Companion to Beer
The Oxford Companion to Beer
Oxford University Press, USA, Hardcover, 9780195367133, 920pp.
Publication Date: October 7, 2011
For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry.
Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is 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. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book.
Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.
In Oliver's new book, his expertise about beer is as entertaining and authoritative as his culinary tips, especially in the numerous savory beer and food matchups he recommends. How did Garrett Oliver come by these consuming passions?
After years of amateur brewing inspired by beers he had encountered during a year in England, Garrett Oliver began brewing professionally at Manhattan Brewing Company in 1989. He was appointed Brewmaster there in 1993. He soon became widely known both here and abroad for his flavorful interpretations of traditional brewing styles and as an avid and entertaining lecturer and writer on the subject of fine beer. Garrett has hosted hundreds of beer tastings and dinners, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and their affinity with fine food.
In 1994, Oliver joined The Brooklyn Brewery as Brewmaster and partner. Many of his beers have won national and international awards. He has also served as a judge for the Professional Panel Blind Tasting of the Great American Beer Festival for eleven years, has judged the prestigious Great British Beer Festival competition five times, and the Beverage Industry International Awards twice.
Oliver has hosted tastings and talks for numerous cultural institutions, including the Smithsonian, MassMOCA, and The Jewish Museum. In the United States, Garrett has made numerous radio and television appearances as a spokesman for craft brewing, including segments on NPR, CNN, ABC, PBS, MSNBC, The History Channel, Food Network's "Emeril Live, and CBS' Martha Stewart Living.
Garrett has hosted beer tastings and dinners at many fine restaurants, cooking schools, and food events including dinners at James Beard House, Oceana, The Waldorf-Astoria, the Slow Food Cheese Festival and Salone del Gusto in Piemonte, Italy, The Association of Westchester Country Club Chefs, The American Institute of Wine and Food, The Culinary Institute of America, the Sommelier Society of America, The French Culinary Institute, and Peter Kump's New York Cooking School (now ICE), and the London BAR show. He is a member of the Board of Directors of Slow Food, USA.
Garrett's first book, The Good Beer Book, co-written with Timothy Harper, was published in 1997. Oliver is a graduate of Boston University, and holds a degree in Broadcasting and Film. He is the recipient of the 1998 Russell Schehrer Award for Innovation and Excellence in Brewing, granted by the Institute for Brewing Studies. It is the highest award given within the United States brewing profession.
TOM COLICCHIO is the chef/co-owner of New York's celebrated Gramercy Tavern, ranked New Yorkers' #1 favorite restaurant in the 2003 Zagat Survey, as well as chef/owner of Craft, the 2002 James Beard Best New Restaurant in America. Tom also received the 2000 James Beard Award for Best Chef in New York City, and a James Beard award for Best General Cookbook in 2001 for his first book, Think Like a Chef. In 2002 Colicchio opened Craftbar, a casual adjunct to Craft, CraftSteak in Las Vegas' MGM Grand Hotel, and introduced CraftKitchen, a line of olive oils and condiments imported from Calabria, Italy. In 2003, Colicchio opened 'wichcraft, next door to Craftbar in New York's Flatiron district, bringing Craft's ethic of simplicity and great ingredients to the ever-popular sandwich. He is married to a New York writer/filmmaker and is the father of 10-year-old Dante, who is a big fan of his father's veal-ricotta meatballs.