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The pleasure of going to the local pub or craft brewery for a
pint and a delicious meal can now be recreated at home with John
Holl's collection of 155 recipes that all taste amazingly great
with beer. From pub grub and barbecue to appetizers, main dishes,
side dishes, breakfast fare, and desserts, many of these dishes use
beer as an ingredient, and all of them can be paired with your
favorite brews. The recipes were contributed by brew pubs, craft
brewers, and other beer lovers across the United States.You'll love
the new twists on traditional favorites, such as Slow-Cooked Dopple
Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well
as unexpected recipes like Crawfish Bordelaise, Chopped Reuben
Salad, Beermosas, Beer Ice Cream Floats, and Chocolate Jefferson
Stout Cupcakes."
Just about anyone with a modest amount of beer knowledge will tell
you that right here, right now is the best time in the history of
mankind to be a beer drinker. With the most breweries in the United
States since Prohibition and a global culture that is thriving and
innovating, there are choices on tap like never before, using
ingredients that a generation ago would have been considered taboo
by beer makers. And looking around at any one of the 4,800
breweries currently operating in the U.S. will reveal a clientele
as diverse as the nation itself. The truth, however, is that while
it is a great time to be a beer drinker, it's also a confusing
time. Poor quality, misinformation about flavors, and, perhaps, too
much choice. Moreover, for every good news story about diversity of
taste and positive economic impact, there's a dark side: Unfair
business practices like large breweries paying for a tap instead of
earning it by popular demand, small brewers denied access to
ingredients by larger brewers monopolizing them, unsafe working
conditions, and an undercurrent of sexism among brewers that still
favors white males above all others. Quality often suffers as
breweries try to grow too quickly and "craft" beers promote bitter,
strong flavors at the expense of the more subtle brews. To drink
beer is easy. Pour, put to lips, and swallow. To think critically
about beer is much harder. Appreciating and conscientiously
participating in beer culture today is about more than downing
pints and understanding flavors. It requires an understanding of
everything it took to get that beer into your glass, looking and
tasting the way it does, priced the way it is, and sold at that
particular venue. Drawing on history, economics, and countless
interviews with industry insiders, expert John Holl here provides a
complete guide to beer today, exploring how beer and breweries are
building communities, changing tastes, and shaping lives.
"Just as the Pilgrim fathers brewed their first batches of beer in
Massachusetts, so too were Massachusetts brewing pioneers in the
forefront of the craft brewing revolution. With this guidebook in
hand, you can embark on a rich treasure trail reflecting the true
state of American craft brewing in the early twenty-first century."
--Tony Forder, Publisher, "Ale Street News"
- The definitive guide to Massachusetts's 46 breweries and
brewpubs
- Types of beer brewed at each site and the authoris pick of the
best beer to try
- Information on tours, takeout, and food for each brewery
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