Tasting Beer [Paperback]

Before I review Randy Mosher's "Tasting Beer: An Insider's Guide to the World's Greatest Drink," let me give you a few calibration points so you can decide whether to take my opinions seriously or not. I definitely qualify as a serious beer geek. My travels around the U.S. nearly always involve visits to brewpubs. I'll drive hundreds of miles out of my way to have a pint of good craft brew, and I attend as many beer festivals each year as I possibly can. My favorite beers are Imperial stouts, barleywines and Imperial I.P.A.s, such as Alesmith's Speedway, Stone's Old Guardian and Moylan's Hopsickle (among many others). I enjoy the occasional Belgian (the funkier the better), and I consider Fat Tire to be an overly hyped "training-wheels beer" for people who don't know any better. I couldn't choke down a Bud, Coors or Miller if I were dying of thirst, and (yes, it's true) I tend to be a little snobbish toward people who are unwilling to expand their beer tastes beyond the Big Three. So, with that said, what did I think of "Tasting Beer?"

Well, there's a remarkable amount of information in its 247 pages, all of it presented in a very nicely integrated text-and-picture form. No matter what aspect of beer culture you're interested in, you'll find it covered to a useful level of detail in "Tasting Beer." Do you want to know more about the history of beer? It's in there, from 10,000 years BCE to the present, in a fascinating 22-page section. Do you want to improve your abilities to taste beer, and to accurately describe its qualities and complexity? It's in there--you'll learn how to distinguish 25 common flavors such as diacetyl, isoamyl acetate and fusels, and whether they're desirable or not. Are you interested in becoming more sophisticated in pairing beer with food? It's in there, both general guidelines and specific recommendations. Do you want to bone up on the bewildering variety of beer styles available? They're all in there, from the lightest adjunct lagers to Imperial stouts. Each style is described and characterized in great detail, including suggestions for which beers you should try that best represent the styles. There's a whole chapter on the modern American craft beer movement and its new styles such as wet-hopped ales, ultra-strong beers and other experimental types. I found the charts showing beer color, strength, etc., as a function of style to be especially interesting and useful, although all of the graphics and figures are exceptionally well done.

"Tasting Beer" is the best single volume of beer lore that I've read in many years. It is so good that a few of my other older beer books became redundant and have now found their way into the public library donation box. There should still be a place in the beer lover's inventory for such books as Roger Protz's "The Ale Trail" and Garrett Oliver's "The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food." But if you own only one beer book, "Tasting Beer: An Insider's Guide to the World's Greatest Drink," should be it. Cheers!

Randy Mosher has been well-known in serious beer and homebrewing circles for years. His earlier book, Radical Brewing, is a classic for anyone interested in brewing and a wondrous font of cool recipes for beers to brew at home. Tasting Beer is a much more approachable work, aimed more at the general audience of beer drinkers out there than at us "beer geeks". It provides a broad overview of styles, tips on pairing beer with food, proper glassware and serving techniques, historical perspectives, and even the basics of sensory evaluation of beer. Profusely illustrated, including many helpful charts and diagrams comparing various styles of beer, this really is an exceptional work. It would make a perfect gift for anyone who is at all interested in any aspect of modern craft brewing. I like to think I'm fairly well-read when it comes to beer, but I was still fascinated and picked up several new and interesting beer facts.

If you're at all interested in beer, don't miss this great new book!

Mosher's latest dissertation upon beer is a must-have, not just for beer lovers, but for everyone in the business of "taste". This book gives you the vocabulary and the sensory methodology to objectively evaluate beer- but the tasting disciplines can also be applied to other beverages and foods. Detailed beer style descriptions abound and the work of organizing a tasting, pairing, or epicurean expedition is already done for you. A fun and interesting read. I highly recommend "Tasting Beer" by Randy Mosher.

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