I am a book fiend. The only thing I consume more of is beer. And two more books are in the publishing pipeline that I think are worthy of reading the first few pages of. (That’s what I always do, to see if the writer has a good style).
First up is….
Probably to be read before any beer intake. This is the from the lab look at this fascinating part of our beverage. And it involves not only neurobiology and psychology but metallurgy as well. That is the part that intrigues me.
Then, we head to Brooklyn for….
The co-founder of Brooklyn Brewery dives into the relatively recent history of America’s microbreweries. You might see some overlap between this and the Audacity of Hops book from last year. But the perspective is different since Hindy is inside the industry, as opposed to being a journalist looking in.
Lastly, I know you might want to spend money on beer and not books so check out from a library (which I also love) a copy of….
…the 2013 edition of the Best Food Writing. Does it have anything about craft beer? No. Sadly. But it does touch on many topics that if you replaced carrots or restaurant and inserted craft beer, the writing might shed light on how we look at beer. What is local? What is slow food? We are all kin and this book will enlighten you.