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Inside a brewery

How does beer get from barley malt to a tasty liquid? Garrett Oliver, editor of The Oxford Companion to Beer, takes us behind the scenes of the brewing process inside the Brooklyn Brewery’s Refermentation Room, and his favorite room in the brewery — the Barrel Room. He is brewmaster of the Brooklyn Brewery and the foremost authority on beer in the United States.

Inside a Brewery Refermentation Room

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Inside a Brewery Barrel Room

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Garrett Oliver, editor of The Oxford Companion to Beer, is the Brewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food. He has won many awards for his beers, is a frequent judge for international beer competitions, and has made numerous radio and television appearances as a spokesperson for craft brewing.

The Oxford Companion to Beer is the first major reference work to investigate the history and vast scope of beer, featuring more than 1,100 A-Z entries written by 166 of the world’s most prominent beer experts. It is first place winner of the 2012 Gourmand Award for Best in the World in the Beer category, winner of the 2011 André Simon Book Award in the Drinks Category, and shortlisted in Food and Travel for Book of the Year in the Drinks Category. View previous Oxford Companion to Beer blog posts and videos.

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