After you’ve had a great time at the County Library’s After Hours Wine and Cheese Party, read up on another favorite adult American alcoholic beverage: Beer! While beer is not usually viewed as sophisticated as wine, many books in the BCLS system argue otherwise. The American craft beer movement has produced beverages that rival the complexity of wine by creatively mixing water, barley, hops, and yeast, among other ingredients. The library also has a growing collection of books on pairing beer with food. Check out the book Beer, Food, and Flavor, which has a large section on pairing beer with cheese. Cheers!
Beer and Food:
By Schultz, Schuyler
Here is your authoritative guide to exploring the diverse array of flavors found in craft beer--and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Armed with the precise tasting techniques and pairing strategies offered inside, participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out.
By Oliver, Garrett
Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing? Garrett Oliver reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined:.
By Baime, Emily and Michaels, Darin
With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.
by Randy Mosher
Randy Mosher explores and explains the tasting experience of beer, guiding readers to a better understanding of how every batch of beer is affected by recipe formulation, brewhouse procedures, yeasts, fermentations, carbonation, filtration, packaging, and much more. Readers will learn to identify the scents, colors, flavors, and mouth-feel of all the major beer styles.
By Acitelli, Tom
In 1975, there was a single craft brewery in the United States; today there are more than 2,000. A once-fledgling, clumsy movement, craft beer has become ubiquitous nationwide and even includes a honey ale brewed at the White House. Powered by millions of savvy, devoted consumers and raking in billions of dollars annually for producers and retailers, the movement has changed the industry landscape and the international reputation of American beer, upended the big beer giants that once seemed untouchable, and altered forever drinking habits, closet hobbies, and bar conversation.