A Taste for Beer

by Stephen Beaumont

For the casual or connoisseur beer drinker, here's a comprehensive guide to appreciating and understanding the distinctive flavors and character, as well as the pairing of foods with North America's new generation of beers.

181 pages, Paperback

Published January 1, 1995

Reviews

[Taraya · Rating 2 out of 5]

I was given this book as a gift, and read it in a couple of days. It’s a very easy read, short and succinct. As Beaumont says in the beginning, he gives a very cursory overview of how the fermentation process works. He doesn’t go into great detail about the making of beer because that’s not what this book is about. The book is a great first look at some of the craft breweries popular in the early- and mid-1990’s. It’s a dated book because of that. Beaumont says that as of 1995, there were 600 craft breweries in North America, give or take a couple of dozen or so. Twenty-two years later and there are over a thousand and still growing strong.

What I liked about this book is the clear and concise layout of chapters. He starts with a brief overview of the craft brew industry in North America, and then proceeds to break down the various types and flavours of beer. The remaining three-quarters of the book is his take on enjoying life with the right beer. He makes the case for trying everything you can get your hands on, regardless if you think you will love it or hate it. Often times you have to try the same beer in a variety of settings, seasons, and temperatures to get the right experience.

Beaumont also provides many recipes that call for specific beer flavours. He’s heavy on the meat section but still provides a few vegetarian options. Beer does pair extremely well with meat in general, but we shouldn’t discount the vegetarian options available. He incorporates the beer directly into the recipe, and I’m looking forwards to trying the eggplant and honey beer side dish. And the three dessert recipes are making my stomach growl. While he could have provided more, there are now dozens of booze baking-related books to keep one sloshed for days.

I was disappointed with his take on the vegetarian section, though. He says that people that pursue an organic lifestyle have limited options when it comes to organic beer. Being a vegetarian does not imply that one eats exclusively organic food and thus has to stay with organic beer. One can be a vegetarian and still enjoy a full-bodied beer that enhances the flavours of the meal, regardless if it’s branded organic or not. Organic simply means an acceptable amount of pesticides and other chemicals applied.

He adds a casual little footnote about people who travel around “collecting” breweries and that “someone should tell the tourism boards.” As for the tourism statement, I think it’s finally beginning to take off decades later. I know here at home, the provincial tourism board produces maps showing where to find craft brewery’s, but it’s only recently that they’ve been promoting this because of the relaxed legislation on how much craft brewers can make and sell directly to the public. Beaumont was forwarded thinking in 1995. It's a shame that it’s taken this long for tourism boards to catch up.

A great little read for anyone looking to start somewhere with beer history and cooking with beer.

[Al McCarty · Rating 4 out of 5]

Reading severely dated beer books is not necessarily a futile effort. Sure, you encounter references to long gone breweries and styles, you’re introduced to old-hat concepts and practices as if they were just discovered. But, most importantly, there is Beaumont’s chapter on drinking beer naked. That is this time’s shining jewel.