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Bezig met laden... Vintage Beer: A Taster's Guide to Brews That Improve over Timedoor Patrick Dawson
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Fascinating wealth of knowledge in compact form. Lots of chemistry to retread a few times for it to sink in. A list of cellar able beers, some of which I've been unimpressed with "fresh" as well. I don't know that I'll ever have the patience to sit some beers for as long as he did - ten years! wow! The longest I've aged a beer is 18 months. Still...food for thought. Or, rather, beer for thought. ( ) geen besprekingen | voeg een bespreking toe
2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about. Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)663.42Technology Chemical Technology Beverages Beer & Sake BeerLC-classificatieWaarderingGemiddelde:
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