Can you imagine two wine drinkers sitting in a cafe arguing about monoterpenes1 and asking the bartender to drag a copy of The Oxford Companion to Wine from the the bookshelf to settle a bet?
Me either. However, I can envision The Oxford Companion to Beer on top of a bar, it’s otherwise elegant cover a bit beer stained.
Amazon reports the book will be available Oct. 7, but editor Garrett Oliver will be signing copies the week before at the Great American Beer Festival.
Pre-publication promotion states “this book is the perfect shelf-mate to Oxford’s renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.” More details are at
I have not seen the list of more than 1,100 entries, but the preview includes topics such as Acetyl CoA and Breweriana; pretty diverse before we even leave the Bs.
Last May, I suggested that every blogger should own Brewery History, No. 139 because it is full of thought-provoking topics. It might take a while to digest Companion to Beer when it arrives — the 960 pages weigh in at four pounds — but it obviously will be packed with a heck of a lot more conversation starters . . . and let’s hope the definitive information to end the conversations that get a bit tedious.
1 I just flipped open a page and pointed my finger. Funny that we’d expect to see turpenes covered in this book as well.