The Brewmaster's Table

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)