Garrett Oliver, brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. After explaining beer-making processes, Oliver launches into his beer-food combinations; though he offers no recipes, his recommendations—the classic pairing of Irish stout with oysters; the dark, caramely flavors of Trappist ales balancing a duck confit; the IPA from The Brooklyn Brewery complementing Thai, Mexican, and Vietnamese food—are excellent. Beer drinkers of all sorts will happily drift along Oliver's exhaustive tour. (Paperback)
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