Introduction: The last three decades have seen an explosion of new beers on the market, from a handful of giant brewing companies, imported beers from around the globe and hundreds of smaller local and regional breweries.

Brewing in the West: A brief history of beer-making in the United States.

The Brewing Process: Minor differences in the process make all the difference in flavor, aroma, color, strength, and other attributes of individual beers. Don't miss the glossary of terms.

Beer at the Table: How to combine beer and food.

From the Beer Belt: Beer and the Foods of Northern and Central Europe

Whisky-Cured Salmon with Whole-Grain Mustard Sauce

Mussels Steamed in Wheat Beer

Oysters on the Half Shell

Curried Beef Pasties

Pork Loin Stuffed with Prunes

Sweet and Sour Red Cabbage

Carbonnade of Beef Braised in Beer

Choucroute Garni des Brasseurs (Sauerkraut Braised with Assorted Meats)

Classic Standing Rib Roast

Medallions of Venison with Currant Sauce

Cod Baked in Cider

Dungeness Crab au Naturel

Pizza and Beyond: Beer and the Foods of Mediterranean Europe

From the Spice Bazaar: Beer and the Foods of North Africa, the Middle East, and India

Pappadams with Green Chutney

Kofta Kebab (Minced Lamb on Skewers)

Dolmas (Stuffed Grape Leaves)

Baba Ghanoush (Roasted Eggplant Dip)


Pea Soup Avgolemono

Pomegranate Chicken

Rice Pilaf with Almonds

Lamb and Vegetable Tajine with Chickpea Couscous

Chicken Curry with Cashews

Naan (Tandoori-Style Flatbread)

Gobhi Bhaji (Pan-Fried Cauliflower with Spices)

Curried Winter Squash Soup

Malt and Hops, Meet Ginger and Soy: Beer and the Foods of East and Southeast Asia

Red-Cooked ("Master Sauce") Chicken

Wok-Smoked Chicken

Stir-Fried Crab with Black Bean Sauce

Hunan "Smoked" Pork with Leeks

Stir-Fried Vegetables and Tofu with Oyster Sauce

Oven-Steamed Fish with Black Mushrooms

Jasmine Rice

Satay (Skewered Grilled Meats)

Green Papaya Salad

Stuffed Squid Curry

Street-Style Grilled Chicken

Bulgogi (Korean Grilled Beef with Garnishes)

East-West Crab Gyoza

Crab Roasted in the Shell

Watercress Salad with Soy-Glazed Quail

From the Home of the Chile Pepper: Beer and the Foods of Latin America and the American Southwest

Stuffed Jalapeño Chiles

Dried Shrimp Balls

Mushroom and Green Chile Quesadillas

Do-It-Yourself Tacos

Chile Verde

Yucatecan Banana-Leaf Pork

Papas a la Huancaína (Peruvian Potatoes with Cheese Sauce)

Empanadas (Meat-Filled Turnovers)

Grilled King Salmon with Roasted Tomatillo Sauce

Sweet Corn Chowder with Chipotle Butter

Fish with Ancho Chile Paste and Cream

Beer in The Melting Pot: Beer and American Regional Food

The Microbrew Lover’s Cookbook

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From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.

The Microbrew Lover's Cookbook
Author Jay Harlow traces the history of beer and broadens any beer lover's appreciation for local and regional brews with recipes, food pairings and more.