Beer has long been a beloved beverage and Beer At My Table celebrates its greatness and versatility as a brilliant partner for food. Tonia Wilson combines her extensive knowledge as a chef and beer sommelier to simplify the facts behind the fun of beer and food pairing. Whether you are just beginning to learn or are an avid enthusiast this book offers all the information needed to fully understand beer. You?ll learn the steps to properly evaluate what is in your glass, as well as how to identify the characteristics in food that will ultimately affect the pairing. Tonia offers interesting details on how beer is made, the ingredients that go into it and the vast array of styles that can be created from four simple ingredients: water, hops, yeast and malted barley. The world is full of unique and different beer styles: pale lagers, Belgian dubbels, dry stouts, gose, lambics. The list goes on. The defining traits of 35 different beer styles are discussed; each accompanied with a seasonal recipe designed to be a perfect match, the text describes the reasons why the pairing works well and offers other examples of complementary dishes. Beer At My Table allows you to learn the principles behind beer and food pairing and then put them into practice. Some flavourful examples are Dunkelweizen with Beef, Shitake and Bok Choy Buckwheat and English Pale Ale with Lamb and Sweet Potato Pie. There?s no better way to learn than by eating and drinking your way through each page. So, let the lessons begin, cheers! Some of the breweries featured in the book:Rochefort from BelgiumErdinger from GermanySamuel Smith from EnglandFounders from USALeft Field Brewery from CanadaInveralmond from ScotlandAnchor Brewing from USAHenderson Brewery from CanadaKöstritzer from GermanyBosteels from BelgiumSierra Nevada from USAPilsner Urquell from Czech ReplublicOrval from Belgium | Beer at my Table by Tonia Wilson, Paperback | Indigo Chapters