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H. Berberoglu

This book explains the brewing process, deals with packaging and its influence on the quality of beer, storing, service, and techniques of taste evaluation of beer.  Canadian breweries and their beers receive the exposure they rightfully deserve in this publication.  The chapter dealing with home brewing contains many interesting recipes.  This book deserves to be in every library, and in the office of every restaurant manager.

Contents:  Definition and types of beer, lagers, ales, the alcoholic strength of beers, the main ingredients.  All about brewing, sake, beer glasses, beer service, beer tastings, matching food and beer, cooking with beer, beer cocktails, beer marketing, compiling beer menus, history of brewing in Canada, Canada's breweries, home brewing, appendixes.

Softcover, Cerlox Bound, 176 Pages, ISBN 1-885861-46-2. Published 1987.
Food Service Management, Travel and Tourism, & Culinary Arts
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