The Craft Beer Dictionary

An A–Z of craft beer, from hop to glass

Author: Richard Croasdale

Publisher: Hachette UK

ISBN:

Category: Cooking

Page: 256

View: 531

Get to grips with the craft beer revolution, with this stylish and in-depth guide to the many complex terms and techniques, equipment and varieties that go into creating the perfect beer. Hundreds of entries cover every aspect of the craft beer world, from ingredients, brewing and storing through to tasting notes for the many different styles of beer available today. Written by award-winning beer expert Richard Croasdale and with stunning illustrations throughout, The Craft Beer Dictionary is an essential guide for the craft beer drinker.

The New Craft Beer World

Author: Mark Dredge

Publisher: Ryland Peters & Small

ISBN:

Category: Cooking

Page: 224

View: 247

With more amazing beers available than ever before, it’s hard to know which ones to choose. That’s where The New Craft Beer World comes in. Gathering together over 400 of the most innovative and tastiest beers you need to try, and divided into 50 different categories, you will find the best of the best each style has to offer. Every category comes with an explanation of the key characteristics of the style – whether it’s an American IPA bursting with citrusy C-hops or an Imperial Stout full of dark roasted malts – along with an example of a classic brew and a selection of cutting edge versions that are certain to become instant favourites. So whether you’re looking for bitter beers or balanced flavours, a hit of hops or a hint of coffee, the reviews will point you in the right direction to find the perfect beer to suit your tastebuds. Also included are interesting nuggets of beer information, covering everything from the catalyst that has caused the astonishing growth in craft beer through to matching beer with food and how to serve your drinks.

The Organization of Craft Work

Identities, Meanings, and Materiality

Author: Emma Bell

Publisher: Routledge

ISBN:

Category: Business & Economics

Page: 278

View: 176

This edited book focuses on the organization and meaning of craft work in contemporary society. It considers the relationship between craft and place and how this enables the construction of a meaningful relationship with objects of production and consumption. The book explores the significance of raw materials, the relationship between the body, the crafted object and the mind, and the importance of skill, knowledge and learning in the making process. Through this, it raises important questions about the role of craft in facing future challenges by challenging the logic of globalized production and consumption. The Organization of Craft Work encompasses international analyses from the United States, France, Italy, Australia, Canada, the UK and Japan involving a diverse range of sectors, including brewing, food and wine production, clothing and shoe making, and perfumery. The book will be of interest to students and academic researchers in organization studies, marketing and consumer behaviour, business ethics, entrepreneurship, sociology of work, human resource management, cultural studies, geography, and fashion and design. In addition, the book will be of interest to practitioners and organizations with an interest in the development and promotion of craft work.

Handbook of Brewing

Author: Graham G. Stewart

Publisher: CRC Press

ISBN:

Category: Technology & Engineering

Page: 777

View: 110

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Beer Culture in Theory and Practice

Understanding Craft Beer Culture in the United States

Author: Adam W. Tyma

Publisher: Lexington Books

ISBN:

Category: Language Arts & Disciplines

Page: 160

View: 881

The contributors of this collection explore various aspects and questions surrounding craft beer culture from perspectives of business, gender, community-building, branding, and culture.

Beer and Society

How We Make Beer and Beer Makes Us

Author: Eli Revelle Yano Wilson

Publisher: Rowman & Littlefield

ISBN:

Category: Beer

Page: 220

View: 324

"This book examines how beer reflects the structure of society's collective values, economic structures, and structural inequity. The authors explore the organization of our social world through looking at beer as a marker of identity, an object of connoisseurship, and a livelihood for those who produce and distribute it"--

Work, Working and Work Relationships in a Changing World

Author: Clare Kelliher

Publisher: Routledge

ISBN:

Category: Business & Economics

Page: 224

View: 728

This book is concerned with the rapid and varied changes in the nature of work and work relationships which have taken place in recent years. While technological innovation has been a key contributor to the nature and pace of change, other social and market trends have also played a part such as increasing workforce diversity, enhanced competition and greater global integration. Responding to these trends alongside cost pressures and the need for continued responsiveness to the environment, organizations have changed the way in which work is organized. There have also been shifts in product markets with growing demand for authenticity and refinement of the customer experience which has further implications for how work is organized and enacted. At the same time, employees have sought changes in their work arrangements in order to help them achieve a more satisfactory relationship between their work and non-work lives. Many have also taken increased responsibility for managing their own work opportunities, moving away from dependency on a single employer. The implications of these significant and widespread changes are the central focus of this book and in particular the implications for workers, managers, and organizations. It brings together contributions from an international team of renowned management scholars who explore the opportunities and challenges presented by technological and digital innovation, consumer, social and organizational change. Drawing on empirical evidence from Europe, North America and Australia, Work, Working and Work Relationships in a Changing World considers new forms of service work, technologically enabled work and independent professionals to provide in-depth insight into work experiences in the 21st Century.

Beer and Food

Bringing together the finest food and the best craft beers in the world

Author: Mark Dredge

Publisher: Ryland Peters & Small

ISBN:

Category: Cooking

Page: 208

View: 777

Beer and Food is the definitive book about matching great food with the world’s tastiest beers. Whether you have cooked dinner and don’t know what beer to choose, or you’ve got a pale ale and can’t decide what dish is best to serve with it, Beer and Food has all the information you could possibly need. It looks at the science of taste and how the ingredients in a brewery work with ingredients in a kitchen, examining the principles of matching beer and food, and looking at the flavours they share. Over the following pages, more than 35 beer styles are showcased, telling stories about the brews and picking perfect pairings for each, before delving into different cuisines and food types from around the world. Everything is covered, from sandwiches to curries to desserts and, of course, the best beers to enjoy with fast food. As well as the greatest pairings and suggestions of the best styles to try, there’s a recipe section with over 50 dishes which use beer as an ingredient. With over 350 beers featured in total, chosen from all over the globe, it’s the book for everyone who loves a drink and a tasty bite to eat.

Brewology

An Illustrated Dictionary for Beer Lovers

Author: Mark Brewer

Publisher: Simon and Schuster

ISBN:

Category: Cooking

Page: 200

View: 241

As Mark Brewer explains in his introduction, "Beer is one of the oldest beverages known to man . . . and woman! In fact women were the first brewers since one of their primary responsibilities involved cooking. Years ago beer was considered a food as well as a drink. Beer provided many of the calories needed for one's daily diet. Dating back all the way to the fifth millennium BC, beer was recorded by the ancient Egyptian scribes, who also created an extra hieroglyph specifically for “brewer.” Historians tell us that beer was used as a method to compensate laborers who were building the pyramids. Perhaps more importantly, if an Egyptian man offered a woman a sip of his brew, they were betrothed." Starting with an introduction to the history of beer, this A–Z dictionary takes a humorous looks at the various types of beer and common verbiage associated with it while educating the reader in the process. Covering everything from Abbey to Aging, Hops to Head Retention, and Skunky to Stout, Mark Brewer's Brewology is perfect for beer lovers everywhere. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The History of the Beer and Brewing Industry

Author: Ignazio Cabras

Publisher: Routledge

ISBN:

Category: Business & Economics

Page: 234

View: 701

Beer is widely defined as the result of the brewing process which has been refined and improved over centuries. Beer is the drink of the masses – it is bought by consumers whose income, wealth, education, and ethnic background vary substantially, something which can be seen by taking a look at the range of customers in any pub, inn, or bar. But why has beer became so pervasive? What are the historical factors which make beer and the brewing industry so prominent? How has the brewing industry developed to become one of the most powerful global generators of output and revenue? This book answers these and other related questions by exploring the history of the beer and brewing industry at a global level. Contributors investigate a number of aspects, such as the role of geographical origin in branding; mergers, acquisitions, and corporate governance (UK, European and US perspectives); national and international political economy; taxation and regulation (including historical and contemporary practice); national and international trade flows and distribution networks; and historical trends in the commercialisation of beer. The chapters in this book were originally published as online articles in Business History.