Do people drink more beer when it's warm outside? I know I do. Indeed, we are entering prime beer season. The buzzwords have started to bombard us: grilling, pizza, summer, picnics, graduation, outdoor, baseball, burgers. I equate beer with all of these. (Not that I don't equate beer with winter, football, and indoor, too.)
Two new books approach beer from very different angles. One tackles the subject from a primer perspective: the history, the science, the tasting rituals. The other leans on culinary coordination and features beer-friendly recipes. Yes, both feature beer drinks, too (see our beer cocktails in the drinking section).
By Stephen Beaumont & Brian
Morin
Pros: The authors speak from experience (they are co-founders of beerbistro restaurant in Toronto and Beaumont is a regular beer story contributor to Epicurious); every recipe paired with a "style" of beer (quenching, smoky, fruity, etc.); good closeup shots of how to pour a beer properly.
Cons: Would have preferred to see photos with every recipe.
By Randy Mosher
Pros: Intuitively organized with a clear table of contents; lovely colorful diagrams and illustrations (glassware, beer styles, etc,); neat little sidebars on nearly every page; informative (if short) discussion of pairing beer with food and cooking with beer; and the author has a great last name (Mosher!)
Cons: No sense of comprehensiveness on any level (248 pages total); may not include your favorite beer.
by James Oliver Cury
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