Randy Mosher - Tasting Beer: An Insiders Guide to the Worlds Greatest Drink

TASTING BEER

AN INSIDERS GUIDE TO THE WORLDS GREATEST DRINK

RANDY MOSHER

This book is dedicated to my father.

Not much of a beer man himself,
he patiently taught me from a very early age
how to figure out the way everything in
the world works.

The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages
personal independence in harmony with the environment.

Edited by Margaret Sutherland, Molly Jackel, and Sarah Guare
Art direction and book design by Dan O. Williams

Cover photography by Randy Mosher, except Ben Harris-Roxas: front cover, bottom left, and Jonathan Levin Photography: author
Cover illustrations and ephemera courtesy of the author
Interior photography credits appear on page 240

Indexed by Christine R. Lindemer, Boston Road Communications

2009 by Randy Mosher

All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording, or other without written permission from the publisher.

The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information, please contact Storey Publishing, 210 MASS MoCA Way, North Adams, MA 01247.

Storey books are available for special premium and promotional uses and for customized editions. For further information, please call 1-800-793-9396.

Printed in China by Dai Nippon
10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data
Mosher, Randy.
Tasting beer / Randy Mosher.
p. cm.
Includes index.
ISBN 978-1-60342-089-1 (pbk. : alk. paper)
1. Beer tasting. 2. BeerHistory. 3. BrewingHistory. I. Title.
TP577.M68 2009
641.23dc22

2008040676

ACKNOWLEDGMENTS

A book like this could only happen in a community such as the one that swirls around great beer in North America. Its creators and sustainers are far too numerous to mention. You know who you are.

As far as specifics, thanks to Lyn Kruger and Keith Lemcke of the Siebel Institute for plenty of technical information and for allowing me to hone my skills and story on their students. Thanks go out to my technical editor Stan Heironymous and to a number of other people who reviewed part or all of the book: Ed Bronson, Steve Hamburg, and Tom Schmidlin. Thanks to Dick Cantwell, Adam Ellis, Ken Grossman, Jim Koch, Marty Jones, Mark Linsner, Andy Musser, and Charlie Papazian for various tidbits. Special thanks to Jonathan Levin for the portrait photo.

Others who helped get the book off the ground include Sam Calagione and my agent, Clare Pelino, along with the fine folks at Storey: Margaret Sutherland, Molly Jackel, Sarah Guare, and Dan Williams. Thanks to Ray Daniels for his insights, friendship, and keeping me honest. Thanks also to the late Michael Jackson, who provided me with some pithy insights into the publishing world, along with everything else he did so well.

It couldnt have happened without the warm and supportive community of brewers, both craft and amateur, including my own Chicago Beer Society. And of course immeasurable thanks go to my wife, Nancy, and the rest of my family. Cheers to all.

WHEN I met Randy Mosher he was coming at me with a hammer in his hand and a maniacal smile on his face. We were at Chicagos Real Ale Festival in 1998 and he was helping prepare casks of unfiltered, unpasteurized, naturally carbonated real ale for serving. His enthusiasm was infectious as lively as the beers contained in those casks. I have gotten to know Randy better in the last five years as we have served together on the board of directors of the Brewers Association. He earned his seat at the table representing the American Homebrewers Association, but in time it became apparent that his perspective, knowledge, and passion encompassed the whole world of beer lovers and makers: enthusiasts, amateurs, pros, and beyond. Randy is a true beer evangelist. In this book, and in all aspects of his beer-soaked life, he is saving souls one pint at a time.

Tasting Beer tackles the experience of choosing and imbibing beer with just enough technical and scientific information to explain the events but not so much that the beer novice feels overwhelmed. Randy doesnt preach his personal preferences here. He celebrates the fact that our individual palates are as unique as snowflakes. Tasting Beer is like a collection of many fine books bound together. Beer history, the science of brewing, the disciplines of tasting and evaluation, the wide array of beer styles, pairings of food and beer, beer terminology its all in here. This book is like an imperial pint full of knowledge, and Randys cup runneth over. I am hopeful that Tasting Beer will find a home with professionals in addition to beer enthusiasts. I can think of no better single tool for brewers, bartenders, connoisseurs, chefs, salespeople, and everyone else in the beer trade for enhancing their beer IQ.

Despite the fact that beers history is as ancient as wines and that there are more styles and flavors of beer than wine, beer is still considered a less complex beverage by too many foodies and connoisseurs. Randy helps to dispel this myth in Tasting Beer. Much of the beer sold throughout the world is some slight variation on the light lager style, but Randy points out that centuries before the Reinheitsgebot, beers were being brewed with diverse ingredients such as honey, bog myrtle, cranberries, and coriander. Craft breweries today have reinvigorated this ancient tradition, using spices, herbs, sugars, fruits, and more. Randy gives equal time to each of the diverse, exciting beers that drinkers are trading up to, from the exotic eccentrics to the popular classic styles.

As international beer culture evolves, the brewers of these exciting craft beers are achieving growth and recognition disproportionate to that of the industrial, conglomerate light beer producers. After reading this book it is easy to see why. Beer culture is tremendously diverse, distinguished, and nuanced. As Randy writes, Like any art, beer needs a proper context to be truly compelling. Tasting Beer gives us this context in spades. Drink up as you read up on the worlds most storied and beloved adult beverage. Cheers.

Sam Calagione
Owner of Dogfish Head Craft Brewery and the author of Brewing Up a Business