Prost!: The Story of German BeerBrewers Publications, 3 mar 1998 - 150 páginas Horst Dornbusch introduces you to the glorious world of German beer. Nowhere has the history of beer been so intimately intertwined with the political, religious, and cultural history of the land and its people as in Germany. Trace the 3,000-year-old story of German beer from its turbid beginnings among tribal bands in the forests to the crisp, clean gems we drink today. Discover German beer’s subtle secrets—find out what makes it special and sets it apart. Learn why Germany is arguably the greatest beer culture in the world. Examine the ingredients that go into authentic German beers and follow the processes that make these beers. |
Índice
1 | |
8 | |
Chapter 2 Elsewhere in the Ancient World | 18 |
Chapter 3 Of Hausfrau Brewsters Vassals Monks and Nuns | 24 |
Megabrewery of the Dark Ages | 35 |
Chapter 5 The Struggle for PurityBut Wheres the Yeast? | 39 |
Chapter 6 Of Burghers and Guilds and Free Brewers | 50 |
Chapter 7 A Private Trading Empire Built on Beer | 60 |
Chapter 10 Beer Making for the Uninitiated | 90 |
Chapter 11 Brewing in Style | 97 |
Chapter 12 German Ale Styles | 105 |
Chapter 13 German Lager Styles | 114 |
A Chronology | 125 |
Glossary | 134 |
142 | |
Picture Credits | 147 |
An Upper Crust Quaff Makes a FlipFlop | 69 |
Chapter 9 Here Come de Yeast and Modern Brewing | 74 |
About the Author | 148 |
Otras ediciones - Ver todo
Términos y frases comunes
Ages alcohol ales and lagers alpha acids aroma barley Bavarian became become beer brewed beer purity beer quality beer styles beer tax Berliner weisse beverage blonde bock bread brew brew house brew kettle brewers brewmaster brewpubs brown lager burghers called carbon dioxide casks central Europe century church Circa city council Cologne color culture dark Degenbergers Diastatic enzymes doppelbock Dortmund drink Duke dunkel Düsseldorf Einbeck Emperor Empire enzymes extract fermentation finished beer flavor full-bodied German beer glass grain gruit guilds Hamburg Hanseatic helles Hellex Hofbräuhaus hop bitterness hoppy kilning kölsch Kulmbach lager yeasts malt malty Märzen mash tun medieval monasteries monastic monks Munich noble northern off-flavors Oktoberfest Oktoberfest beer pale Pils Pilsen Pilsner produce proteins rauchbier Reinheitsgebot Rhineland Roman Saccharomyces Saccharomyces uvarum Saint Gall schwarzbier secular southern Germany starches sugars Sumerian temperature Today top-fermented trade traditional Vienna weizen wheat beer Wilhelm Wittelsbach wort yeast strains