The man behind Mikkeller brewery offers his guide to the best beers. Discover how he got started in the business, and learn about the ever-growing Nordic beer revolution with its fascinating origins. Then find out everything you have ever wanted to know about this highly versatile of drinks with an in-depth look at the different types and the intrinsic differences between them.
Drawing on his years of experimenting with tastes, textures and techniques in the art of beer brewing, Mikkel offers you his own extraordinary insights into the processes behind your favourite beers. Starting with the basics, discover how to make beer at home with easy-to-follow recipes covering many of the sought-after brews that Mikkeller and his friends have become known for.
In addition to this, learn about how to taste beer and understand its flavours. With a chapter dedicated to food, Mikkel offers an alternative to wine with meals and teaches us which beers work best with what foods as well as providing us with a few tasty recipes of his own.
Arvustused
'Strongly recommended... beer book of the year.' 'highly informative, beautifully illustrated and elegant.... Fascinating and visually stunning' 'excellent production values and beautiful photography... anyone looking to learn more about beer, and about homebrewing, will get a great deal out of it' 'marvellous a superb book for the knowledgable beer geek and the novice alike.'
'excellent production values and beautiful photography... anyone looking to learn more about beer, and about homebrewing, will get a great deal out of it'
a well written and attractively illustrated book I would recommend it to any brewer who wants to widen his or her brewing (or even just drinking!) horizons
'highly informative, beautifully illustrated and elegant.... Fascinating and visually stunning'
'Strongly recommended... beer book of the year.'
| Foreword |
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5 | (1) |
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Chapter 1 The Story Of Mikkel And Mikkeller |
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6 | (20) |
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From `Bucket Boy' To Stellar Brewer |
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Chapter 2 Grave Goods. Barbarians And Monk |
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26 | (4) |
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Chapter 3 Microbrewing And The Beer Revolution |
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30 | (6) |
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Chapter 4 Pale, Bitter, Dark, Sour |
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36 | (44) |
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38 | (1) |
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39 | (1) |
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56 | (2) |
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58 | (1) |
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60 | (2) |
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69 | (1) |
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Dubbel, tripel and quadrupel |
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70 | (4) |
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74 | (6) |
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Chapter 5 See, Taste, Smell, Feel |
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80 | (14) |
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84 | (2) |
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86 | (1) |
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87 | (1) |
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89 | (5) |
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Chapter 6 Brew, Bryg, Brouw |
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96 | (1) |
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97 | (3) |
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100 | (4) |
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104 | (2) |
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106 | (2) |
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108 | (2) |
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110 | (4) |
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Only One Right Way: All Grain |
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114 | (3) |
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All grain -- step by step |
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5 Boiling and addition of hops |
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6 Oxidation, cooling and fermentation |
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128 | (2) |
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130 | (3) |
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What I Am Doing Wrong If ... |
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133 | (3) |
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136 | (4) |
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140 | (70) |
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210 | (40) |
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218 | (1) |
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219 | (1) |
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219 | (1) |
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220 | (1) |
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222 | (24) |
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246 | (1) |
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246 | (1) |
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247 | (1) |
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248 | (2) |
| Index |
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250 | (4) |
| Acknowledgments |
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MIKKEL BORG BJERGSØ is the founder of one of Denmarks first microbreweries, Mikkeller. After working as a Maths and Physics teacher, Mikkel decided to use his skills to experiment at home making a variety of different beers. From there, stemmed a world-acclaimed company exporting their beers to 40 different countries, making bespoke beers for some of the most prominent restaurants in Denmark and collaborating with innovative microbreweries around the world, including Three Floyds and Anchorage. After mastering the brewery side of the business, Mikkel has expanded, setting up his own bars and shops, that can now be found in large cities across the globe, from Bangkok to his home city of Copenhagen.
PERNILLE PANG spent five years working in journalism, including writing for the Danish newspaper, Politiken, before becoming a freelance writer in 2010. Since then she has written about various topics, from China to local cultural news writing for an array of companies such as Mikkeller and Stella magazine.
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