Beer: Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

By Carlos Batista

There a multitude of books on beer. Why choose this one? Easy. We tell you more information about beer than you would want to know. More of a reference guide in production, flavors and service techniques than any other you may find. Here you’ll learn how to tap a keg and even better, how to pair beer with food. For too long people have only thought of wine when complimenting a meal with a beverage. But this notable beverage deserves consideration of its own. We recommend specifically what types of beer will go great with specific types of cuisine. Who else does that? Become an expert on beer and be able to recommend to others or simply enjoy on your own. Now sit back, relax and pour yourself a cold one, while enjoying this work.

Beer is indeed one of the finer things in life... all should enjoy!

• Language: English
• Publisher: Carlos Batista
• Release date: Apr 14, 2015
• ISBN: 9781310568251

Carlos Batista

Carlos Batista; the author, has been in the hospitality industry for over 20 years; starting as a dishwasher at 15 years old working his way up through the “ranks” of Food & Beverage. Holding positions from Valet to Waiter, to Restaurant, Banquet and Bar management, all the way to senior level Beverage management at a 5 Star, 5 Diamond hotel, gaining a unique insight to the industry. He’s also achieved additional training and certifications from: The Court of Master Sommeliers, Society of Wine Educators, (as a Certified Specialist of Spirits) and Mixology certification from BARSmarts, separating himself as a knowledgeable specialist on the subjects of bar & restaurant service and alcohol knowledge.The eternal trainer, he looks for his subjects to be informative for those in the service industry and for those who just want to know more about proper service or their favorite spirit, beer, wine or sake of choice. While there are thousands of sources of information on all these subjects, he hopes to convey a clear and full understanding of each subject all, in one place.For these reasons, he recently created foodandbevuniversity.com. Service training and detailed product knowledge all in an easy to digest format. Designed for hospitality professionals or those who simply want to know detailed beverage information, proper service techniques and food & beverage pairings. Please visit foodandbevuniversity.com for more information on a multitude of subjects in the hospitality industry

Book preview

Beer

Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

Published by Carlos Batista at Smashwords

Copyright 2014 Carlos Batista

ISBN: 9781310568251

Smashwords Edition, License Notes.

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Preface

There a multitude of books on beer. Why choose this one? Easy. We tell you more information about beer than you would want to know. More of a reference guide in production, flavors and service techniques than any other you may find. Here you’ll learn how to tap a keg and even better, how to pair beer with food. For too long people have only thought of wine when complimenting a meal with a beverage. But this notable beverage deserves consideration of its own. We recommend specifically what types of beer will go great with specific types of cuisine. Who else does that? Become an expert on beer and be able to recommend to others or simply enjoy on your own. Now sit back, relax and pour yourself a cold one, while enjoying this work.

Beer is indeed one of the finer things in life… all should enjoy!

Table of Contents

Chapter 1 - Beer

Chapter 2 - Origins

Chapter 3 - Production

Chapter 4 - Types

Chapter 5 - Measurements

Chapter 6 - Serving & Packaging

Chapter 7 - Draft Beer Service

Chapter 8 - Flavor, Aroma & Texture Characteristics

Chapter 9 - Beer & Food Pairings

Chapter 10 - Definitions

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Chapter 1 Beer

Beer is the most consumed alcoholic beverage in the world. After water and tea, it is the third most popular drink worldwide. It is most likely the oldest fermented drink still in existence. It is made via the saccharification of starch and by fermenting the sugar that results, yielding alcohol [beer].

Malted cereal grains, usually barley and wheat, produce the starch and saccharification of the enzymes. Rice and un-malted maize are also commonly used to lighten the flavor because they are less expensive. The production of beer is referred to as brewing. Beer is typically flavored using hops. This adds some bitterness and acts as a natural preservative although flavoring with herbs and fruit may also be done. 

The production and distribution of beer is referred to in some of the oldest known writings. For example, Hammurabi’s Code dating back to about 1772 B.C. includes laws related to beer and beer parlors. Additionally, The Hymn to Ninkasi, which is a prayer to the Mesopotamian goddess of beer, functioned both as a prayer and a method of remembering the recipe for beer in a time when few were literate. Today, brewing is a booming business worldwide and is made up of several multinational companies and thousands of smaller local brewpubs and breweries.

Beer’s strength is typically about 4-6% alcohol by volume (ABV), though it can vary between 0.5% and 20%. Some breweries have achieved beers of 40% ABV and above in recent times.

Legal Definitions U.S. & European Union

United States

TITLE 27--Alcohol, Tobacco Products and Firearms

CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY

SUBCHAPTER B—25.15 Standards for Beer 

(a) Beer must be brewed from malt or from substitutes for malt. Only rice, grain of any kind, bran, glucose, sugar, and molasses are substitutes for malt. In addition, you may also use the following materials as adjuncts in fermenting beer: honey, fruit, fruit juicefruit concentrate, herbs, spices, and other food materials. 

(b) You may use flavors and other non-beverage ingredients containing alcohol in producing beer. Flavors and other non-beverage ingredients containing alcohol may contribute no more than 49% of the overall alcohol content of the finished beer. For example, a finished beer that contains 5.0% alcohol by volume must derive a minimum of 2.55% alcohol by volume from the fermentation of ingredients at the brewery and may derive not more than 2.45% alcohol by volume from the addition of flavors and other non-beverage ingredients containing alcohol. In the case of beer with an alcohol content of more than 6% by volume, no more than 1.5% of the volume of the beer may consist of alcohol derived from added flavors and other non-beverage ingredients containing alcohol.

German Beer Purity Law- Reinheitsgebot 1516

"We, with the council, decree that from henceforth in the Duchy of Bavaria, including the land, cities and markets which have no special edicts, from Michaeli (29th of September) through Georgi (23rd of April) one Mass [a measured portion]