I’ll definitely use this book if I can ever get over to Argentina, Peru, or even Cambodia.Īlso, hats off to the style guidelines. I’m totally stoked that the lesser known places who have good beer are on the list. There’s shout outs to craft beer scenes that deserve recognition. It educates on what’s been going on these past years in the world of beer, and why people should pay attention. Not only does this book list plenty of good beers, but also the beers that started something. Personally I think this is a great book for those just starting to get into craft beer. Using these to categorize how they taste beer, they jump into the meat of this book: the best 1000 beers of the world. Wild & Wood (Flemish Red, Gose, Gueze, etc).Sippers (Imperial stouts, barley wine, belgians etc.).Lager (Bocks, Pilsners, Schwarzbiers, etc.),.Grains ( porters, stouts, saisons, etc.),.They then group styles into families (if I may be allowed to borrow from biological taxonomy).
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The book then gives an overview of the basics: ingredients, how the stuff is made, how to properly store it, pour it, and drink it, and the right glassware. The book offers a good gist of what it’s all about without going into too much detail, so I applaud them for that. Thankfully too, they don’t have any misquotes, misconseptions, or false statements. If you’re curious as to what other beers were available (as there’s far too many to list here), head on over to the facebook event here -> wortspiele (You'll have to scroll through the discussion a bit, but they're there.).Īfter the typical introduction of ‘tired of macro-lager, we discovered craft beer and sought the world over for the best brews’, the book surprisingly has a section dedicated to the history of beer. Oddly enough, it tasted like a chocolate coconut porter but had no coconut within. For the amount I had, it was spot-on refreshing.Īnother crowd favorite was a chocolate honey stout, which was a great tasting beer. The raw ale, titled Dill is the New Citra, was flavored with dill and spirulina, and well, tasted like pickle juice. It’s tough to call a favorite, as I was more excited by the breadth of samples from just one wort. But from what I can tell, they freeze-dried banana and cloves, and put that in an (I imagine) plain tasting wort. No idea how the brewery (523) pulled it off. Apparently, there was also a deconstructed hefeweizen, but sold out by the time I got there. The range of beers on tap was wild, from white ipas and berliner weisses to raw ales. There were over 30 beers on tap, with an average alcohol around 6.6%.
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