The Beerevolution
A new book spotlights the craft-beer explosion
The streets are flowing with artisanal beer these days, so it's about time we understood what we're drinking. Thankfully, The Naked Pint, an "unadulterated guide to craft beer," hits the bookshelves on November 3.
Authored by two local beer sommeliers--Christina Perozzi and Hallie Beaune--Pint is an informative, witty guide that goes down smoothly, like a refreshing lager. You learn not only the history of beer, but also the science behind it, as well as its different styles and brewing techniques.
But Perozzi and Beaune also want to demystify pairing beer with food. After all, Perozzi has built beer lists to match the menus at Rustic Canyon and 8 oz. Burger Bar. And you can still find Beaune extolling the virtues of Orval Trappist Ale behind the bar at Father's Office in Santa Monica.
One chapter focuses on beer pairings, including a beer-and-cheese primer from local fromager Andrew Steiner. Another explains cooking with beer--and they don't mean beer-can chicken.
From beer bread to beer-braised short ribs, you'll find recipes from local chefs like Evan Funke and Govind Armstrong. There's even dessert, like oatmeal stout panna cotta from Little Dom's pastry chef, Ann Kirk (click here for the recipe).
Try it with a Russian Imperial Stout or robust porter, say the authors, "to match the chocolate and coffee flavors."
