(since 1999)


Cookbooks, Biographies & Memoirs; Food References, History & Science; Humor, etc.

 You are here > Home



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


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
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)


  Home   |   About & Contact   |   Food History Articles   |   Interviews   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages