Book Review | Compiled by award-winning beer expert Richard Croasdale, this stylish and in-depth guide will help you get to grips with the craft beer revolution
London: Mitchell BeazleyThe Craft Beer Dictionary is probably the best dictionary of any sort that you will come across. Compiled by award-winning beer expert Richard Croasdale, this stylish and in-depth guide will help you get to grips with the craft beer revolution.
In the beautifully laid out pages he outlines the main process techniques and pieces of equipment in brewing beer – both in the commercial brewery and at home. He also covers the basics of beer appreciation and culture and explains what you can encounter along your journey. He notes that the craft beer industry is not a break from the past, but a beer movement of rediscovery, and even an evolution of styles and techniques that were almost lost in the mid-20th century.
“Molecules called surfactants in the beer gather around the bubble’s wall, limiting the amount of gas that can get inside and keeping it small. These same surfactants also contribute to the bubble’s ability when it reaches the surface, allowing the head to stay solid rather than just fizzing away. “Surfactants are special to beer, as they result from the combination of the molecules present in the grain [particularly malt and wheat] and hops. One without the other would not produce the same result.”Let’s look at another entry Trappist. “In many ways, the monastic brewers of northern Europe can be seen as the forefathers of modern brewing, having transformed it from a casual, often haphazard process into a true craft.
“Settling there, occupying abandoned abbeys and building new ones, the Trappists began a strong culture of agriculture and self-sufficiency that persists to this day, at locations including Orval, Westvleteren, Chimay, Achel, Rochefort and Westmalle. Like Lambic or Champagne, Trappiste is a protected appalachian with a strict legal definition: in this case, the Trappist beers must be brewed under the direct supervision of monks at a brewery within the boundaries of a monastery.
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