BEER, No. 14
Turns out that fermenting grains into thirst, and woe, quenching beverages has been around for awhile. And by around, we mean everywhere.
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MAGAZINE F: BEER TABLE OF CONTENTS:
LETTER FROM F
MESSAGE IN A BOTTLE
Bold slogans that tell a story about the brand
BREWPUBS
Metropolitan brewpubs, a symbol of subculture amid fierce competition that shapes the craft beer scene
INSIGHT
Scope and definition of craft beer
NEW WAVE, NEW BREWERY
Breweries that demonstrate the trends of contemporary craft beers, from spontaneous fermentation to an eco-friendly practice that uses bread scraps
ACADEMIC MANUAL
The history, tradition, and style of beers that have evolved thanks to popular characteristics
F LAB
Homebrewing with two commercially available kits
HARVESTING HOPS
Hukins Hops, a hop farm that has continued for five generations in Kent, England
VARIETIES
Star hops that are pivotal ingredients in craft beer
INTERVIEW
Florent Ladeyn : Florent Ladeyn, owner-chef at Auberge du Vert Mont, presents contemporary takes on Flemish culinary culture paired with a proprietary craft beer
ON THE TABLE
Fine dining beer pairings that have shifted the beer paradigm
BEER LOVERS
Praise for beer by four beer aficionados
F CUT
Brewing philosophies and styles as reflected in beer packaging
INTERVIEW
Brian Strumke : Brian Strumke, head of Stillwater, talks about the future of the craft beer scene
RETAIL
Bottle shops stocked with new, hippy beers
INTO THE MARKET
A selection of beers listed according to style
REFERENCES
Books and videos presented by acclaimed beer experts
OUTRO
DICTIONARY
INDEX
Description
Brewed from barley, hops, and water, Beer is considered the most popular alcoholic beverage in human history. Lagers account for nearly 80 percent of all beer sold in the global market by big-name brands. The aughts saw a boom in craft beer, comparable to the third wave of coffee. The most interesting work in the space is by small breweries constantly pursuing innovation in ingredients, brewing methods and marketing. The emphasis on creating unique flavors also gave birth to new visions, like microbrews and gypsy brewing, through which craft industry evolves relentlessly.
The distinctive bitter taste comes from the wild herbs available everywhere around here, but it’s also from the agricultural produce in the humid northern region that doesn’t get much sunlight. Beer culture is more developed than wine culture because there’s an abundance of high-quality barley and wheat, and it’s not easy to produce super sweet grapes here.
Florent Ladeyn, Owner-chef of Auberge du Vert Mont
Not only craft beer but also all consumer goods like groceries, clothing, and furniture will be increasingly produced and consumed locally. The days are numbered for self-proclaimed craft beer breweries that actually produce their beers at international outsourcing posts in a corporate fashion. There will be an uptick in qualityoriented, small-scale craft breweries, and local markets will form around them.
Roel Janssens, Cofounder of Brochus
Pairs nicely with Magazine B: GUINNESS
Additional information
| Weight | 12 oz |
|---|---|
| Dimensions | 9.5 × 6.75 × 0.75 in |
| Publisher | JOH |
| Pages | 148 |
| Size | 6.69 X 9.45in |
