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Beer Steward Handbook, Second Edition
Beer Steward Handbook, Second Edition
The book explains the brewing process, proper serving techniques, beer styles, rules for pairing food and beer, beer ingredients, how to maintain freshness, and ideal ways to serve beer.

Item No. 72635
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As a beer devotee, you need to know which beers are malty or hoppy and the difference between an English IPA and an American IPA. You may even want to know which beer goes with which glass, or with which dinner course. The Beer Steward Handbook–A Practical Guide to Understanding Beer is an excellent and well-written guide to learning the basics surrounding beer. It includes an overview of the brewing process, a description of a multitude of beer styles worldwide, the rules for pairing food and beer, and the ingredients behind brewing. It discusses how to best maintain freshness of beer and the ideal ways to serve beer, right down to glass shape, size, and angle of the pour.

The Beer Steward Handbook provides an excellent background to help you explain the entire brewing process to others, the importance of proper serving techniques, the large variety found among beer styles, and much more. It even describes the important health benefits of beer through a science-based, but understandable approach.

This book is perfect for wholesalers, retail managers, restaurateurs, bar managers, servers, retail sales staff, duty managers, and beer enthusiasts at all levels.

Beer Steward Handbook, Second Edition

Chapter 1

History of Beer

Chapter 2

Overview of Brewing

Chapter 3

World Beer Styles

Chapter 4

Beer Freshness

Chapter 5

Serving Beer

Chapter 6

Beer and Food

Chapter 7


Chapter 8

Draft Beer

Chapter 9

Beer Flavor

Chapter 10

Beer and Health

Appendix A: Summary of the Modern Brewing Process
Appendix B: Ideal Gas Pressure
Appendix C: Beer Flavor Wheel
Appendix D: Beer Institute Advertising and Marketing Code

Publish Date: 2012
Format: 7” x 10” softcover
ISBN: 978-0-9787726-3-5
Pages: 248
Publication Weight: 2 lbs

Edited by Stephen R. Holle, Ray Klimovitz, Lars Larson, Karl Ockert, and Steve Presley

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