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Edible
Beer: A Global History
Pilsners, blonde ales, India pale ales, lagers, porters, the varieties and styles of beer are endless. But as diverse as the drink is, its appeal is universal―beer is the most-consumed alcoholic beverage in the world. From ballparks to restaurants, bars to brewpubs, this multihued beverage has made itself a dietary staple around the globe. Celebrating the heritage of these popular libations in this entertaining tome, Gavin D. Smith traces beer from its earliest days to its contemporary consumption.
While exploring the evolution of brewing technology and how it mirrors technological changes on a wider economic scale, Smith travels from Mexico to Milwaukee, Beijing, Bruges, and beyond to give a legion of beer brands their due. He then delves into the growth of beer-drinking culture and food-beer pairings and provides information on beer-related museums, festivals, publications, and websites. He also provides a selection of recipes that will be enhanced with the downing of a glass or two of the amber nectar. Containing a wealth of detail in its concise, wonderfully illustrated pages, Beer will appeal to connoisseurs and casual fans alike.
While exploring the evolution of brewing technology and how it mirrors technological changes on a wider economic scale, Smith travels from Mexico to Milwaukee, Beijing, Bruges, and beyond to give a legion of beer brands their due. He then delves into the growth of beer-drinking culture and food-beer pairings and provides information on beer-related museums, festivals, publications, and websites. He also provides a selection of recipes that will be enhanced with the downing of a glass or two of the amber nectar. Containing a wealth of detail in its concise, wonderfully illustrated pages, Beer will appeal to connoisseurs and casual fans alike.
160 pages, Hardcover
First published January 1, 2014
7 people are currently reading
158 people want to read
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Displaying 1 - 10 of 10 reviews
February 4, 2019
Reasonable introduction, but it’s loaded with inaccuracies and errors; ultimately, the book ends up feeling like a pamphlet for the world’s beer conglomerates with only superficial introductions to countries with strong brewing traditions.
December 28, 2025
Another entry in the 'Edible' series of books from Reaktion Books, Beer: A Global History by Gavin D Smith is an adequate introduction to one of the most complex of subjects in the world of food and drink. Condensing into approximately 160 pages of text and illustrations the rich tapestry of global brewing history, culture and business I suspect that this text will satisfy many whilst disappointing a few. Those of us with a love of beer history and culture may want more than what Smith offers, but that would be a tad unfair. The publisher and author do enough to whet the appetite and perhaps quench the curiosity of more readers than those who will go thirsty.
The book does well to explore important events, issues and products related to the history and culture of beer brewing, ranging from ancient Sumerian and Egyptian practices, through the nature and intent of the German Reinheitsgebot laws, the rise and fall of regional brewers as multinational companies have taken control of beer making around the world, to how to match beers with food and individual brand history. As this brief summary suggests there was a lot for Smith to get through, abbreviated further by the inclusion of numerous images. It's all worth reading, but one is always aware that more could have been said or done.
As an Australian I was somewhat disappointed by the almost cursory coverage of my nation's brewing history and culture, and comments about the practice of the 'shout' is a bit naff. However, to be fair Smith has lots to say about the more significant and longer term brewing histories and cultures of Germany, Belgium, Britain and the US. His writing on the first three countries' beers is cogent and informative, with some solid insights into the brewing styles and beer profiles favoured in these nations.
The inclusion of beer related recipes and also a discussion of the cultural representation of beer in Beer: A Global History by Gavin D Smith are other reasons why this books deserves recognition, though I'm not so sure about his choice for the best ever song about beer drinking (no reference to Hank Williams is a joke if you ask me). Smith also makes some good points about the growing importance of the craft brewery in the business and culture of beer making and drinking, and considering how we are now in a somewhat polarised brewing world now where the majority drink mass produced sessional beers with minimal regional uniqueness, the rise of the craft brewer is fascinating.
All up this book is not unlike a solid commercial beer. There is a little froth, some body and a bit of fizz, some definite pelasure to be had and perhaps makes one thirsty for more. However, if you're looking for a book that replicates the complexity of a single hopped West Coast IPA made in a brew pub then Beer: A Global History by Gavin D Smith will but whet the whistle.
The book does well to explore important events, issues and products related to the history and culture of beer brewing, ranging from ancient Sumerian and Egyptian practices, through the nature and intent of the German Reinheitsgebot laws, the rise and fall of regional brewers as multinational companies have taken control of beer making around the world, to how to match beers with food and individual brand history. As this brief summary suggests there was a lot for Smith to get through, abbreviated further by the inclusion of numerous images. It's all worth reading, but one is always aware that more could have been said or done.
As an Australian I was somewhat disappointed by the almost cursory coverage of my nation's brewing history and culture, and comments about the practice of the 'shout' is a bit naff. However, to be fair Smith has lots to say about the more significant and longer term brewing histories and cultures of Germany, Belgium, Britain and the US. His writing on the first three countries' beers is cogent and informative, with some solid insights into the brewing styles and beer profiles favoured in these nations.
The inclusion of beer related recipes and also a discussion of the cultural representation of beer in Beer: A Global History by Gavin D Smith are other reasons why this books deserves recognition, though I'm not so sure about his choice for the best ever song about beer drinking (no reference to Hank Williams is a joke if you ask me). Smith also makes some good points about the growing importance of the craft brewery in the business and culture of beer making and drinking, and considering how we are now in a somewhat polarised brewing world now where the majority drink mass produced sessional beers with minimal regional uniqueness, the rise of the craft brewer is fascinating.
All up this book is not unlike a solid commercial beer. There is a little froth, some body and a bit of fizz, some definite pelasure to be had and perhaps makes one thirsty for more. However, if you're looking for a book that replicates the complexity of a single hopped West Coast IPA made in a brew pub then Beer: A Global History by Gavin D Smith will but whet the whistle.
January 23, 2024
Beer-Food Pairing Recommendations
“Beer actually offers a much wider potential spectrum of flavour characteristics than wine, due to the diversity of ingredients, and brewing and cooking have much more in common than wine making and cooking. Beer can range from the full-bodied, sweet, rich and malty to the bitter, heavily hopped and light-bodied, with many variations in between.🍻🍺
Here the combination works by contrast, but sometimes pairing similar flavours works well, too. The caramel notes of an old-fashioned ale or stout style mirror those present in roast or grilled pork or beef. An India Pale Ale works nicely in combination with spicy dishes such as curries or Mexican cuisine. The roast malts found in stout make this style of beer a winner with barbecued meat, which has a note of char to it, while a British bitter beer goes well with the components of a classic ploughman’s lunch. Fully flavoured, strong beers are ideal alongside the extreme sweetness of many desserts, and stout works notably well with chocolate. Try crème brûlée and barley wine – the bittersweet notes of the beer counter the sweetness of the dessert, without providing too dramatic a contrast – but contrasts can be good with the final course of the meal, too, and cheesecake and IPA work well in opposition. A dark Belgian beer or a barley wine provides the perfect mate for fine milk chocolate. 🍫
With the cheeseboard, beer really comes into its own, and as there are so many cheeses of varying styles and character to experiment with, the potential beer–cheese permutations are almost unending. The fruity, salty character of hard cheeses made from cow’s milk, such as Cheddar, Gruyère and Gouda, partner ideally with an IPA or a lively pilsner, while a less likely but highly effective variant is to opt for something which mirrors the character of the cheese, such as a barley wine, with its rich malt and fruit notes. The sweetness also contrasts nicely with the saltiness of the cheese. Wheat beers prove particularly effective when matched to soft cheeses made from cow’s milk, such as Brie and Camembert, while brown ale also suits such cheeses.” 🧀
“Beer actually offers a much wider potential spectrum of flavour characteristics than wine, due to the diversity of ingredients, and brewing and cooking have much more in common than wine making and cooking. Beer can range from the full-bodied, sweet, rich and malty to the bitter, heavily hopped and light-bodied, with many variations in between.🍻🍺
Here the combination works by contrast, but sometimes pairing similar flavours works well, too. The caramel notes of an old-fashioned ale or stout style mirror those present in roast or grilled pork or beef. An India Pale Ale works nicely in combination with spicy dishes such as curries or Mexican cuisine. The roast malts found in stout make this style of beer a winner with barbecued meat, which has a note of char to it, while a British bitter beer goes well with the components of a classic ploughman’s lunch. Fully flavoured, strong beers are ideal alongside the extreme sweetness of many desserts, and stout works notably well with chocolate. Try crème brûlée and barley wine – the bittersweet notes of the beer counter the sweetness of the dessert, without providing too dramatic a contrast – but contrasts can be good with the final course of the meal, too, and cheesecake and IPA work well in opposition. A dark Belgian beer or a barley wine provides the perfect mate for fine milk chocolate. 🍫
With the cheeseboard, beer really comes into its own, and as there are so many cheeses of varying styles and character to experiment with, the potential beer–cheese permutations are almost unending. The fruity, salty character of hard cheeses made from cow’s milk, such as Cheddar, Gruyère and Gouda, partner ideally with an IPA or a lively pilsner, while a less likely but highly effective variant is to opt for something which mirrors the character of the cheese, such as a barley wine, with its rich malt and fruit notes. The sweetness also contrasts nicely with the saltiness of the cheese. Wheat beers prove particularly effective when matched to soft cheeses made from cow’s milk, such as Brie and Camembert, while brown ale also suits such cheeses.” 🧀
September 4, 2024
El formato de libro hacía notar el carácter de guía general e introductoria a la Historia de la Cerveza. Sin embargo, no pensaba encontrarme con un texto tan plano y descriptivo. Luego de una presentación muy simplona acerca de la cerveza a lo largo de la historia, hay un capítulo en donde se explica el proceso de producción de la cerveza -con lenguaje ameno, eso sí, pero infinitamente aburrido. Posteriormente, el capítulo en torno a las naciones cerveceras sigue con una tendencia a ser algo plano y solo una mención de diferentes marcas.
Lo mismo ocurre en el capítulo acerca de las "costumbres", que incluso termina siendo vergonzoso con el lector. Por último, el capítulo sobre "Cerveza y cultura" consiste en una selección arbitraria, descontextualizada y sin un argumento claro acerca de cómo aparece la cerveza en la literatura, cine, música y como sponsor... pero, si vergonzoso fue el capítulo anterior, este resulta en un insulto al lector: NADA -en mayúsculas- relevante en dicho capítulo.
Pareciera que, en general, el libro fue escrito con un desgano total y buscando cumplir con una cuota de libro. Si bien al final hay una serie de apéndices con recetas de comida utilizando cervezas, así como un glosario con los orígenes nacionales de cada marca de cerveza -y una brevísima descripción e historia de ellas-, ello resulta insuficiente para siquiera levantar los ánimos de un lector que buscó siquiera atreverse a abrir este libro.
Lo mismo ocurre en el capítulo acerca de las "costumbres", que incluso termina siendo vergonzoso con el lector. Por último, el capítulo sobre "Cerveza y cultura" consiste en una selección arbitraria, descontextualizada y sin un argumento claro acerca de cómo aparece la cerveza en la literatura, cine, música y como sponsor... pero, si vergonzoso fue el capítulo anterior, este resulta en un insulto al lector: NADA -en mayúsculas- relevante en dicho capítulo.
Pareciera que, en general, el libro fue escrito con un desgano total y buscando cumplir con una cuota de libro. Si bien al final hay una serie de apéndices con recetas de comida utilizando cervezas, así como un glosario con los orígenes nacionales de cada marca de cerveza -y una brevísima descripción e historia de ellas-, ello resulta insuficiente para siquiera levantar los ánimos de un lector que buscó siquiera atreverse a abrir este libro.
December 26, 2017
Very enjoyable read if you're looking for a brief exposure to the topic. Smith covers beer's origins and history in many countries and regions of the world. Toss in some pictures, recipes, and URLs for additional info and you've got a book. Nothing too heavy - just the basics.
June 25, 2019
this book is alright but beer is hype
June 11, 2021
A short book about the history of beer. A quick read.
March 8, 2022
Could have been improved by spending less time talking about the huge beer conglomerates of the world.
November 30, 2024
Humans have been brewing beer for over 4,000 years. This book traces the evolution of beer from ancient Mesopotamia to the mass production of beer beginning in the late 19th Century.
There is a chapter on the chemical processes of fermentation and one on national differences between different brews. There is a chapter on beer drinking etiquette and on how beer culture has been portrayed in novels and movies.
Finally, there is a section on the symbiotic relationship between beer and professional sports teams. The volume concludes with an appendix listing major beer brands throughout the world.
There are almost 60 illustrations, most in color, along with a list of beer associations, websites and festivals. If you are a beer aficionado, you will certainly enjoy Beer A Global History.
There is a chapter on the chemical processes of fermentation and one on national differences between different brews. There is a chapter on beer drinking etiquette and on how beer culture has been portrayed in novels and movies.
Finally, there is a section on the symbiotic relationship between beer and professional sports teams. The volume concludes with an appendix listing major beer brands throughout the world.
There are almost 60 illustrations, most in color, along with a list of beer associations, websites and festivals. If you are a beer aficionado, you will certainly enjoy Beer A Global History.
June 11, 2016
Quite a short book for the large area of beer. Yet this is not only all about beers, but also 'a global history'. And because there still weren't enough pages some recipes are thrown in.
Displaying 1 - 10 of 10 reviews