Cover -- Title -- Dedication -- Copyright -- Contents -- Foreword -- Introduction -- Methodology -- Brewers' Toolkit -- Ingredients -- Hops -- Three Hops to Drop in Conversation -- Malt -- Three Brewers' Malts to Know -- Yeast -- Three Yeasts to the Wind -- Water -- Beer Styles Flavor Cheat Sheet -- Crisp & -- Clean -- Fruit & -- Spice -- Hoppy & -- Herbal -- Sour & -- Complex -- Malty, Rich & -- Sweet -- Deep, Roasty & -- Smoky -- The Five Tastes and How They Relate to Beer and Food -- Sweet -- Sour -- Salty -- Bitter -- Umami -- How to Properly Taste Beer -- Pour -- Smell -- Taste -- Swallow -- Repeat -- How to Properly Store Beer -- Serving Temperatures -- Chapter 1 Crisp & -- Clean -- Czechs Mix -- Chile and Honey Popcorn -- Kimchi Quesadillas -- Liptauer on Rye with Sliced Radish -- Fried Pickled Vegetables with Homemade Ranch Dip -- Maine Lobster Rolls -- Duck Carnitas Nachos -- Gougère Beef Sliders -- Fiery Lamb Satay with Cooling Cucumber Relish -- Chapter 2 Fruit & -- Spice -- Gratinéed Belgian Endive with Gruyère -- Sweet Corn Griddle Cakes -- Blue Cheese Biscuits with Country Ham and Pepper Jelly -- Fried Burrata Sandwiches with Blood Orange-Tomato Soup -- Seafood Ceviche with Crunchy Quinoa -- Smoked Trout Board with Pickled Red Cabbage, Crème Fraîche, and Rye Crisps -- Chicken, Peach, and Zucchini Kebabs with Mint Salsa Verde -- Bratwurst en Croute with Spiced Ale Mustard -- Raspberry Liège Waffles -- Fruit Beer Float -- Chapter 3 Hoppy & -- Herbal -- Umami Edamame -- Blistered Padrón Pepper Pintxos -- Day-Glo Deviled Eggs -- Glamorgan "Sausages" -- Hot Reuben Dip -- Chorizo Pâté -- Brussels Sprouts and Taleggio Pizza with Melting Speck -- Stromboli with Sopressata, Rapini, and Provolone -- Bánh Xèo with Pork, Shrimp, and Lots of Herbs -- English Bitter Ale Fish and Chips -- Tartar Sauce.

Wok-Fired Chile Crab -- Hoisin-Glazed Pork Belly Lettuce Wraps with Pickled Kumquats, Daikon, and Carrots -- Miso-Marinated Short Ribs with Shishito Peppers -- Chapter 4 Sour & -- Complex -- Raclette with Roasted Root Vegetables -- Sardines on Toast with Shaved Fennel -- Shiitake Gyozas with Plum Vinegar -- Mussels in Celery-Gueuze Cream -- Tamarind-Fish Sauce Wings -- Savoy Cabbage Rolls with Beef and Barley and Ale Cream -- Meatballs Marrakesh -- Kriek-Braised Pork Sliders -- Civilized Steak Sandwiches with Gentleman's Relish -- Carbonade Hand Pies -- Flemish Apple-Bacon Tart -- Green Tomato and Goat Cheese Galette -- Chapter 5 Malty, Rich & -- Sweet -- Chimay à la Bière Fondue -- French Onion Dip -- Stilton Welsh Rarebit with Fig Jam -- Caramelized Cauliflowerets with Hazelnut Romesco Sauce -- Chickpea Fries with Pimentón Mayo -- Drunken Chicken Hearts -- Baby Back Ribs with Burnt Orange Glaze -- Chinatown Shrimp Toasts with Sweet-and-Sour Ale Sauce -- Buttermilk Fried Oysters with Horseradish Rémoulade -- Irish Oatcakes -- Bavarian Soft Pretzels -- Porter Pecan Tassies -- Chapter 6 Deep, Roasty & -- Smoky -- BBQ Baked Sweet Potato Chips -- Split Pea Fritters with Grade B Maple Syrup -- Bamberg Onions -- Grilled Eggplant Rolls with Cucumber Labneh -- Roasted Delicata Squash with Robiola and Bacon Bits -- Huaraches with Black Beans, Green Chiles, Avocado, and Radish Slaw -- Coffee Stout Tiramisù -- Molasses Sticky Toffee Pudding -- Chocolate Salami -- Index -- Acknowledgments -- About the Author -- Chronicle Ebooks.