By Marty Nachel, Steve Ettlinger
Beer has continually been one of many world's hottest drinks; yet lately, humans have embraced the wealthy complexities of beer's many types. Now, with Beer For Dummies you could fast and enjoyably teach your palate--from spotting the features of ales, lagers, and different beer kinds to figuring out the right way to flavor and review beer.
The writer, a lager gourmet, stocks his personal services in this topic, revealing his selections for the easiest beer fairs, tastings, and occasions around the globe in addition to his uncomplicated tips for pouring, storing, and ingesting beer like a professional brewmeister.
New insurance at the quite a few kinds of beer came upon world wide together with: actual ale, barrel aged/wood elderly beer, natural brews, and severe beer
Updated profiles at the taste and physique of every beer, explaining why beers flavor the way in which they do, in addition to their strengths and excellent serving temperatures
How to identify the simplest beers by means of taking a look at the bottle, label, and a accurately poured beer in its perfect glass
The necessities on beer-and-food pairings and the easiest how one can introduce beer into your cooking repertoire
From details on components like hops, malt, and barley to the variations among lagers and ales, this pleasant advisor can provide the entire details you want to choose and get pleasure from your subsequent brew.
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Additional resources for Beer For Dummies
It is delicious cold for lunch. This recipe works well with salmon or shrimp, too, so consider mixing things up a bit. W HAT YO U’ L L NEED Chicken Rice • 4 boneless, skinless chicken breast halves (5 to 6 oz/140 to 170 g each) • 2 cups/430 g long-grain rice • ¼ cup/60 ml soy sauce • ½ cup/120 ml mirin (Japanese sweet rice wine) • ¼ cup/50 g sugar • 2 Tbsp ketchup • 2 garlic cloves, minced • 1 tsp grated peeled fresh ginger • 1 Tbsp toasted sesame oil • 1 Tbsp vegetable oil • 1 garlic clove, minced • ½ lb/225 g shiitake mushrooms, stemmed and finely chopped • 1 medium zucchini, coarsely grated • 1 medium carrot, peeled and coarsely grated • 2¾ cups/660 ml chicken or vegetable broth • 2 green onions, white and tender green parts, finely chopped • 1 Tbsp toasted sesame seeds THE EVERYDAY RICE COOKER Place the chicken breasts in a large zipper-top plastic bag.
Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water. Set a medium rice cooker to the regular cycle or to quick cook if it’s a fuzzy-logic machine. Heat the vegetable oil. Remove the chicken from the marinade with a slotted spoon, reserving the marinade. Pat the chicken dry with paper towels. In small batches, sauté the chicken until it turns white on all sides and remove to a plate.
WHAT YO U’ L L NEED Chicken Rice • 4 boneless, skinless chicken breast halves (5 to 6 oz/140 to 170 g each) • 2 cups/430 g long-grain rice • 1 garlic clove, minced • 1 tsp grated peeled fresh ginger • ¼ tsp Sriracha • ¼ cup/60 ml fish sauce • 1 cup/240 ml water • 1 cup/240 ml coconut milk • 1 cup/240 ml pineapple juice • 1½ cups/230 g chopped fresh pineapple • 2 Tbsp firmly packed light brown sugar • ¼ cup/60 ml coconut milk • 3 green onions, white and tender green parts, finely chopped • 2 Tbsp finely chopped fresh mint • Chopped pineapple for garnish Place the chicken breasts in a large zipper-top plastic bag.