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This completely new, second edition of the original Pale Ale, the first book in the classic beer style series -- includes all-new information on American IPAs, pale ales, amber ales, and bitters, 'the root of the pale ale tree'. The outstanding history section sets the tone. Never before has the evolution of pale ale been so thoroughly explored.
Flanders Fields is much more than inspiring pieces of nature with beautiful scenery and unique, old cafes. The region boasts a wealth of historical and cultural heritage, as is evident from its rich beer and food culture. There is no better place to taste and experience this than in 't Hommelhof in Watou. For over 30 years, this culinary Mecca has been a meeting place for gourmets. Master chef Stefaan Couttenye is widely known for his pure kitchen without frills, where local and Belgian beers are given pride of place. In this book, the pioneer of the Belgian beer kitchen combines his favourite local ingredients, ranging from hop shoots, pigeon, forgotten vegetables, lamb, organic chicken, foie d'oie and cheeses - with some fifty beers from his region. His son, Simon, has turned into a brewing enthusiast and beer sommelier and has chosen an appropriate beer for each dish.
The story of the Dairy State's other major industry--beer! From
the immigrants who started brewing here during territorial days to
the modern industrial giants, this is the history, the folklore,
the architecture, the advertising, and the characters that made
Wisconsin the nation's brewing leader. Updated with the latest
trends on the Wisconsin brewing scene.
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