Tasting Beer: An Insider’s Guide to the World’s Greatest Drink, 2nd Edition

Now in its second edition with over a quarter of a million copies sold, Tasting Beer has become the standard bible of beer knowledge, a recommended text for anyone who wants to deepen their beer knowledge, It began life as a class, so the material easily flows from one subject to the next, and is highly approachable even as it covers all relevant topics in meaningful detail,

Tasting Beer starts with a little beer history, then moves through the building blocks of any beer expert’s education: sensory, brewing, vocabulary, metrics, practical tasting and serving beer. A beer and food section follows and then the rest of the book lays out the historical basis of styles and covers all common and many emerging and historical ones as well. A final chapter covers beer cocktails and other related subjects, followed by some resources. 

With it’s structured information, clear writing style and rich visual appeal, Tasting Beer has become the go-to guide for everyone, whether they’re just beer-curious or  want to take their beer knowledge up a level or two. The current edition is designed to be aligned with the knowledge base for the Cicerone Certification Program, and is recommended by the International Court of Wine Sommeliers. 

In this comprehensive homebrewing guide, author Randy Mosher (Radical Brewing, Tasting Beer) has created a comprehensive and visually engaging homebrewing book that will enlighten, entertain, provoke and most of all help you brew fantastic beer. Special attention is given to flavor, recipe development and how to successfully turn ideas into reality. The creative energy of international homebrewing ripples through the book with recipes from Argentina, Brazil, Italy, Scandinavia, Australia and elsewhere.

Beginners will find the basics laid out clearly, with an emphasis on flavor at every turn. Creativity is encouraged right from the start. No  dumbed-down starter recipe here—instead it’s “The Amazing Shape-Shifting Recipe,” which can morph into any of a hundred different beers depending on the choices made by the brewer. 

Advanced brewers will find a wealth of information and ideas to increase their understanding of how ingredients and processes affect the flavors in the glass, as well as some unique tools and techniques for building complex, harmonious recipes. Brewers at any experience level will benefit from the insightful quotes from many legendary brewers. 

For ages, the brewing of beer followed a rhythmic cycle through the year, based on weather, the harvest and even the religious calendar. While these days any beer can be brewed anytime, some of these ancient seasonal rituals persist: bock beer in the spring, Oktoberfest in the fall and warming seasonals around the winter holidays.

This book explores some of these classic styles and traditions, and celebrates the joys of building your beer year around an ever-changing selection, always perfectly suited to whatever season you’re in. Along the way, Beer for All Seasons covers the basics of beer appreciation and digs deep into festivals, events and travel tips, as well as perfect pairings for special celebrations, whether they’re cherished family holidays or simply mowing the lawn.

Did you know the Sumerians invented light beer? Ever think of sugar as a great-tasting brewing ingredient? Have you ever considered triticale as an adjunct ? (you should). Have you ever brewed a beer with 473 units of bitterness? Did you know that crab eyes were once used in brewing?

You will find all this and more in this thought-provoking celebration of 12,000 years of the art of brewing. With over 90 complete recipes and an abundance of useful information for the novice as well as the grizzled veteran, Radical Brewing puts you in touch with some of brewing’s most exotic—and delicious—brews.

After a concise introduction to beer and how to brew, Radical Brewing moves on to the secrets for the great session ales, lagers and easy-to-brew Belgian beers.  Then, it  moves on to the next level: strong beers, adjunct beers, fruits, spices, smoked beer and more. The challenging Belgian styles are next, followed by a tour through the vast repertoire of beer through the ages and an introduction to mead and honey beers. Chapters on group brews and activities, equipment, and the art of enjoying beer & food complete the text.  

This book was created in the early days of the craft brewing and homebrew renaissance, to fill a need for detailed technical information relevant for homebrewing and other small-scale brewing. 

Based on the author’s personal brewing workbook, it revolves around brewing worksheets and the information needed to formulate recipes and calculate parameters like original gravity and bitterness. There’s also plenty of details about classic brewing processes like decoction and useful listings of the characteristics of ingredients like malt and hops. 

The Brewer’s Companion has been out of print for decades, but it got a lot of people started on the brewing track, and its essential spirit lives on in Mastering Homebrew.