Why We Love Beer

Pietro Fontana is a beer entrepreneur who founded the renowned microbrewery Piccolo Opificio Brassicolo Carrobiolo. Inspired to make beer after playing a game of D&D as a boy, he put his research to the test in making different flavors, which won him fourth place at a Birrificio Italiano competition. He saw how beer was starting to suffer in quality due to commercialization, allowing Fontana to focus on providing quality creations for local pubs and residents. As of today, Fontana distributes 20 different types of beer from his microbrewery’s headquarters in Monza, Italy.

Contents
Preface


The Origins of Beer

What Is Beer?

The Raw Materials

How Beer Is Made

Serving Beer


The Major Countries and the Major Styles of Beer


Belgium
England
Ireland
Scotland
Germany
Czech Republic
Austria
United States
Italy
Denmark and Norway
Smoked Beers and Beers Matured in Wood
Homemade Beer Page



Pairing Beer and Food


Sashimi of Piedmontese Fassona beef with turnip sprouts and porter beer cream
Fried cod in batter with bitter ale vinaigrette and wild leaf salad
Pork fillet cooked in Bavarian Weizen beer, barley, cabbage and cumin
Amberjack fillet cooked in Belgian ale with young steamed vegetables
Tuna-rabbit with seasonal vegetables and gelatin with pils
Cotechino sausage cooked in smoked beer with seasonal vegetables in sweet and sour sauce
Tripel ale risotto
Stout spaghetti with reduction of shrimps
Little red potato gnocchi with barley malt in fish stock with shoots
Tagliatelle with rabbit ragu in american pale ale and sauteed hops
Roughly cut pasta with barley malt, whipped cheese and baltic porter
Ravioli alla fonduta and dubbel jelly with butter and sage
Griddled squid with a reduction of hell and sugar-snap peas and beer vinaigrette

Roast poussin with india pale ale and potatoes stuffed with piquant sauce
Glazed pork knuckle with small red fruits, raspberry beer drops and creamed potato
Fillet of red mullet with mashed potatoes and bière blanche with sprouts and young leaves
Lamb in a herb crust with a lager reduction and cream of chard
Pancetta cooked in kölsch with savoy cabbage salad and a barley malt reduction
Hot chocolate pie with imperial russian stout and a coating of 72% fine chocolate
Soft hazelnut cookies with brown ale foam and cress
Raspberry soup, gose beer granita and caramel sauce
American lager and mint jelly with strawberry and ginger salsa
Barley wine ice cream and barley malt ice cream with lime
Bock foam, candied fruit and sweet fried pastry cassata style



Glossary

Indexes