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A Global History

Gavin D. Smith



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Reaktion Books
01 June 2014
Series: Edible
Pilsners, blonde ales, India pale ales, lagers, porters, stouts: the varieties and styles of beer are endless. But as diverse as the drink is, its appeal is universal  -  beer is the most-consumed alcoholic beverage in the world.

From pubs and inns to restaurants, bars and microbreweries, beer has made itself a staple drink around the globe. Celebrating the heritage of the world's favourite tipple, Gavin D. Smith traces beer from its earliest days to its contemporary consumption. After exploring the evolution of brewing technology, the book travels from Mexico to Milwaukee, Beijing, Bruges and beyond, demonstrating the dazzling variety of beer styles and brewing processes to be found around the world.

Once brewed in monasteries to be consumed as 'liquid bread' on fast days, beer is now the drink of choice at festivals and celebrations worldwide. Containing a wealth of detail in its concise, wonderfully illustrated pages, Beer will appeal to connoisseurs and casual fans alike.
By:   Gavin D. Smith
Imprint:   Reaktion Books
Country of Publication:   United Kingdom
Dimensions:   Height: 197mm,  Width: 120mm,  Spine: 17mm
Weight:   358g
ISBN:   9781780232607
ISBN 10:   1780232608
Series:   Edible
Pages:   128
Publication Date:   01 June 2014
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Gavin D. Smith is a freelance journalist and the author of many books and articles on drink-related topics, including The Scottish Beer Bible (2001). He lives in the Scottish Borders.

Reviews for Beer: A Global History

'Embellished with clever illustrations and a nice selection of historical and contemporary recipes ... [an] outstanding series of food volumes.' - Wall Street Journal 'The Edible Series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting ... food writing at its best!' - Ken Hom, chef and author

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