Author: Alexandra BERRY 162 pages Language: French
  • CRAFT. Révolution et Artisanat
CRAFT. Révolution et Artisanat zoom_in

CRAFT. Révolution et Artisanat

  • Reference: 9791020343550

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Description

Summary

"Artisanal", "craft": these terms are frequently used to describe beer. Perceived as a guarantee of quality, the notion of "craft" has invaded the brewing industry and changed our consumption habits. And yet, between stainless steel tanks and barrels, refrigerated systems, scientific reproduction of hops and yeasts, temperature and fermentation control, what does craft beer represent today? Can we speak of craftsmanship when every stage of the beer-making process - from harvesting to consumption - has been enhanced by technology and the mastery of nature? In the midst of a paradox between the need for immediacy and ecological and societal questioning, we are living through a period of major social change, accentuated by the Covid-19 crisis. Discover the evolution of the brewing industry since the 19th century, and the new sociological and environmental positioning shaping craft in the 21st century.

Biography

Passionate about the world of beer, Alexandra Berry works in the brewing industry, selling hops, distributing craft beer and hosting tastings. As her literary career has led her to analyze the impact of terroir on our cultural heritage, she has turned her attention specifically to beer culture, notably through her book De la Terre à la Bière - L'expression du Terroir dans le Verre. In this new essay, the author raises the question of craftsmanship in the brewing process in the 21st century, highlighting the scientific and technological discoveries that have led to the advent of Craft Beer. After a study of terroir and culture, it's time for modernization, innovation and brewing creativity!

Data sheet

  • Height

  • Width

  • Depth

  • Weight

  • Book type

    Biérologie

  • Format

    Book

  • Auteur

    jivay

  • Editeur

    Michel Lafon

  • Paru le

    09/2020

  • Language

    French

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