Janet Fletcher - Cheese & Beer

I am indebted to many people for assistance with this book. First and foremost, Adam Dulye helped me understand and categorize the chaotic world of craft beer. As chef and partner at two top San Francisco gastropubs (Monks Kettle and Abbots Cellar), Adam has an encyclopedic knowledge of the worlds great beers, and he generously attempted to share some of his expertise with me. He introduced me to many of the most acclaimed cult brews, answered countless queries, and reviewed the completed manuscript. I cant thank Adam and the staff at Monks Kettle enough. Im also grateful to all of my Napa Valley cheese merchants for accommodating many special requests, but especially to Lassa Skinner, Ricardo Huijn, and the staff at Oxbow Cheese Merchant; James Ayers at Sunshine Foods; Annie Smith and her staff at Whole Foods Napa; and the ever-helpful crew at Tomales Bay Foods. I thank beer enthusiast Marty Pulvers for his encouragement and careful review of the manuscript and Eric Lafranchi of Taps Restaurant & Tasting Room in Petaluma, California, for allowing us to photograph in his busy pub. Photographer/designer Ed Anderson and prop stylist Carol Hacker, with her assistant Sherry Olsen, gave this book just the look I wanted, with a big assist from designers Tim Lynch and Diane Marsh. My tireless agent Carole Bidnicktrusted advisor, cheerleader, nudge, and friendmade sure my book proposal landed in the right place. My husband, Douglas Fletcher, has joined me on this beer journey with an enthusiasm that matches my own. And of course I am most grateful to Andrews McMeel editor Jean Lucas and publisher Kirsty Melville for embracing my idea and making the publishing process a collaboration and a pleasure.

JANET FLETCHER is the author or coauthor of 25 books on food, wine, and beer, including Cheese & Wine, The Cheese Course, and Fresh from the Farmers Market. She writes a weekly cheese column for the San Francisco Chronicle and is a former staff food writer whose journalism has earned three James Beard Awards and the IACP Bert Greene Award. A resident of Californias Napa Valley, Janet teaches cheese-appreciation classes around the country.

ED ANDERSON is a photographer specializing in food and the people who make it. His work has appeared in numerous cookbooks, including A16: Food + Wine, Secrets of the Sommeliers, and Bitters. He pairs his cheese and beer in Petaluma, California.

Bamforth, Charles. Beer: Tap into the Art and Science of Brewing. New York: Oxford University Press, 2009.

BJCP Style Guidelines for Beer, Mead, and Cider: 2008 Edition . www.bjcp.org/docs/2008_stylebook.pdf .

Campbell, Seamus, and Robin Goldstein. The Beer Trials. New York: Fearless Critic Media, 2010.

Jackson, Michael, ed. Beer. New York, DK Publishing, 2007.

Mosher, Randy. Tasting Beer: An Insiders Guide to the Worlds Greatest Drink. North Adams, Mass.: Storey Publishing, 2009.

Oliver, Garrett. The Brewmasters Table. New York: Harper Collins, 2003.

Oliver, Garrett, ed. The Oxford Companion to Beer. New York: Oxford University Press, 2012.

Saunders, Lucy. The Best of American Beer & Food: Pairing and Cooking with Craft Beer. Boulder: Brewers Publications, 2007.

ALE: One of two primary beer categories (the other being lager). Ale is the result when wort is fermented with so-called ale yeast (Saccharomyces cerevisiae) . This type of yeast prefers relatively warm fermentation temperatures and works rapidly on the top of the fermenting vat. Largely due to the influence of the yeast, ales tend to be fruitier, spicier, and more aromatically complex than lagers.

CANDI SUGAR: Caramelized sugar that brewers sometimes use to boost the alcohol content of beer without adding body. Relying on malt sugar alone to achieve the desired alcohol would yield a heavier-bodied beer. The use of candi sugarusually in liquid formis common for many Belgian and Belgian-style ales, such as dubbels and tripels.

CRAFT BEER: The Brewers Association (BA) defines craft brewers as small, independent, and traditional. To the BA, small means an annual output of six million barrels of beer or less. Independent means that the brewery is not controlled by a larger, non-craft brewer. And, to simplify slightly, traditional indicates that the brewerys flagship brew or the majority of its production is all-malt beer. In this context, malt means malted barley, and the intent is to exclude brewers who use cheaper grains like corn and rice to lighten flavor.

IBU: International Bitterness Units, the standard measure of bitterness in beer. IBU values are determined scientifically by measuring iso-alpha acidsthe source of bitternessin finished beer. In theory, IBU values range from 1 to about 100, although few beers measure below 8 or 10 and some extreme brewssuch as some double IPAs and barley winescan reach 120 IBUs.

LAGER: One of two primary beer categories (the other being ale). Lager is the result when wort is fermented with so-called lager yeast (Saccharomyces pastorianus) . This type of yeast prefers relatively cool fermentation temperatures and works slowly on the bottom of the fermenting vat. Lagers tend to be crisper, simpler, and less diverse in flavor than ales. Another key difference: Lagers are lagered, or stored in cold conditions, for weeks or months before release to allow their flavor to mellow.

SESSION BEER: A brew of relatively low alcoholtypically, 5 percent alcohol or lessthat wont inebriate the person who consumes a pint or three over a long session at the pub among friends.

WORT: The sweet liquid that brewers ferment into beer. Wort is extracted from grains (primarily barley but also wheat, rye, and oats) by first sprouting the grains, then kilning (roasting) them, crushing them, and boiling them in water. The wort is the fermentable liquid drawn off of this mash.

a

Abbey Ale (New Belgium),

Abbey Ale (Ommegang),

Abita Amber,

Achel 8,

Acme Pale Ale,

Alaskan Amber,

Alaskan Summer Ale,

ales, about,

AleSmith: Anvil Ale ESB,

Allagash: Dubbel,

amber ale,

amber lager,

Ambrosia Maibock,

American pale ale,

Anchor Brewing: Anchor Bock,

Anderson Valley Brewing: Boont Amber,

Anvil Ale ESB,

Arend Tripel,

Aud Blonde Ale,

Avalanche Ale,

Avec Les Bons Vux,

Avery Brewing: Ellies Brown Ale,

Ayinger: Celebrator Doppelbock,

b

Bacchus,

Ballast Point Big Eye IPA,

Bam Bire,

barley wine,

Batch 300 Tripel,

Bear Republic: Big Bear Black,

beer,

Belgian-style pale ale (BPA),

Belgian-style strong golden ale,

Bells Brewery: Amber Ale,

Bire de Belil,

bire de Champagne,

bire de garde,

Big Bear Black Stout,

Big Eye IPA,

Bigfoot,

Bitch Creek ESB,

bitter,

Black Butte Porter,

Black Cauldron Imperial Stout,

Black Chocolate Stout,

Blanche de Bruxelles,

Blind Pig IPA,

blonde ale,

Blonde Bock,

Bluebird Bitter,

Bobs 47 Oktoberfest,

bock,

Bonator,

Bonfire Imperial Porter,

Boont Amber,

Boss Toms Golden Bock,

Boston Beer Company: Infinium, . See also Samuel Adams

Boston Lager,

Boulevard Brewing: Bobs 47 Oktoberfest,

BPA (Belgian-style pale ale),

Brasserie Dupont. See Saison Dupont

Breckenridge Avalanche Ale,

Brekles Brown,

Brewers Brown Ale,

Brooklyn Brewery: Black Chocolate Stout,

Brother Davids Double,

Brother Davids Triple,

brown ale,

The Bruery: Batch 300,

Bully! Porter,

Burton Bridge Brewery, Thomas Sykes Old Ale,

c

California common,