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By Gavin D. Smith

Pilsners, blonde ales, India light ales, lagers, porters, stouts: the types and types of beer are never-ending. yet as varied because the drink is, its charm is universal—beer is the most-consumed alcoholic beverage on the earth. From ballparks to eating places, bars to brewpubs, this multihued beverage has made itself a nutritional staple all over the world. Celebrating the background of those renowned libations during this interesting tome, Gavin D. Smith lines beer from its earliest days to its modern consumption.
 
whereas exploring the evolution of brewing expertise and the way it mirrors technological alterations on a much broader monetary scale, Smith travels from Mexico to Milwaukee, Beijing, Bruges, and past to offer a legion of beer manufacturers their due. He then delves into the expansion of beer-drinking tradition and food-beer pairings and gives info on beer-related museums, fairs, courses, and internet sites. He additionally offers a range of recipes that would be improved with the downing of a tumbler or of the amber nectar. Containing a wealth of aspect in its concise, splendidly illustrated pages, Beer will attract connoisseurs and informal lovers alike.

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While Whitbread was the biggest brewer in London, Burton upon Trent in Staffordshire was home to a significant brewery established in 1777 by William Bass, and in Ireland Arthur Guinness developed his St James’s Gate brewery in Dublin from 1759. Such brewers embraced innovative technology with the eagerness that characterized the age, utilizing hydrometers and thermometers, along with labour-saving devices that took much of the manual effort out of processes such as mashing. Iced beer barrels being transported in a railway wagon, I 850–1900.

Canned beer was an instant success, and in August 1935 the Pabst Brewing Company became the first major brewer to embrace the new technology. In Britain, the earliest company to introduce canned beers was Felinfoel brewery in South Wales, a year after they took America by storm, and though British drinkers did not embrace canned beers with quite the same initial enthusiasm as their counterparts across the Atlantic, there was no shortage of brewers eager to offer their products in metal rather than glass.

Today, beer drinking is accompanied by the provision of sauerkraut, bratwurst, oxtail and other traditional German foods guaranteed to soak up some of the alcohol. Six local breweries participate in Oktoberfest, namely Spaten, Augustiner, Paulaner, Hacker-Pschorr, Hofbräu and Löwenbräu. Not only does beer occupy a place close to the hearts of the people of Munich and the whole of Bavaria, but the southernmost of Germany’s sixteen states is also an important production area for several of the necessities of brewing life.

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