I always knew that my family was a little different, but it wasn’t until my mid-teens that I realized exactly how weird we were. An African-American family living in the suburban greenery of Hollis, Queens, at the outskirts of New York City, we thought little of the fact that my father’s big hobby was hunting game birds. With dogs, no less. Often on horseback.
What do you really know about beer, the third most popular drink in the world (after water and tea)? We all know whether we like it or not, and which brand is our favorite brew, but do you know all there is to know about the drink? Try your luck with our quiz below from facts and figures pulled from The Oxford Companion to Beer!
Sons are eating their mothers’ brains. Brothers are eating each other’s brains, and the baby is eating the brain of the pet cat. It has finally happened. The zombie apocalypse is here. As May is International Zombie Awareness Month, I offer my bloodied hand to guide you through the five things you need to know to survive a zombie apocalypse.
The long-awaited third season of Game of Thrones premiers on HBO 31 March 2013 and Oxford University Press has everything you need to get ready, whether you’re looking to brush up on your dragon lore, forge your own Valyrian steel, or learn about some of the most dramatic real-life succession fights culled from our archives.
By Garrett Oliver
For those of us who celebrate Christmas, this time of year is resplendent with sights, songs, and smells that bring the holiday instantly to mind. Most of us who grew up with a real Christmas tree in the house are instantly transported by the smell of a freshly cut fir tree. For others, it’s the smell of pies baking. For the ancients, it was frankincense and myrrh. For me… it’s latex paint. Wait, I can explain!
Ever wonder what ingredients are needed to make beer? How do they interact? What exactly does fermentation entail? Garrett Oliver, editor of The Oxford Companion to Beer, takes us inside the Brooklyn Brewery to show us where beer comes from and how fermentation works. He is brewmaster of the Brooklyn Brewery and the foremost authority on beer in the United States.
By Daniel ‘Pussy Galore’ Parker and Gabby ‘Odd Job’ Fletcher
‘Ah’, he says stroking a white fluffy cat, ‘we’ve been expecting you’. Leave Ms Moneypenny with a peck on the cheek, stash your Walther PPK in your back pocket and jump into our Aston Martin so you can join us as we speed through an A to Z of Bond fun, fact, and fiction. We have stories about Roger Moore’s penchant for love-making, tales of fictional islands, and even anecdotes about crocodile jumping. We’ve devoured OUP’s online reference works to bring you a delicious helping of double 0 heaven. Welcome to the world of Bond, James Bond
You’ve heard of the ever-popular wine and cheese pairing – perhaps you’re even a big fan. But you may not know that even wine experts says you haven’t tried a good pairing until you’ve had cheese and beer. While the combinations of beers and cheese are seemingly infinite, Garrett Oliver points us in the right directions with a few suggestions. The pairings listed below were excerpted from The Oxford Companion to Beer.
Rice is not the first thing that comes to mind when you are drinking a nice, cold beer. And if you’re a beer connoisseur, even less so. For many years, it has been considered to be an affront to the institution of craft beer making to use rice. However, some beer makers are toying with the use of rice in beer again as homage to the practices that occurred before the Prohibition. This counterculture attitude reflects how beer brewers are looking to the past to evolve current drinkers’ palates. The following excerpt from the The Oxford Companion to Beer goes into detail on exactly how rice is used. Enjoy!
Thanksgiving is all about tradition, and if you are like my family, your dinner will probably be served with wine. But having recently spent some time with The Oxford Companion to Beer and its Editor-in-Chief Garrett Oliver, I am thinking about adding a little twist to the end of the meal.
By Max Sinsheimer
The Oxford Companion to Beer in hand, I took off for three days at the Great American Beer Festival in Denver last week. This beer-lovers Mecca boasts the largest collection of American beer ever served, its popularity growing with each passing year. In 1982, the festival’s first year, there were 800 attendees in a 5,000 square foot festival hall. This year
In the premiere episode of The Oxford Comment, Lauren and Michelle talk to Benjamin Carp about the drinking habits of the Founding Fathers and visit brewmaster Garrett Oliver at the Brooklyn Brewery.
Anatoly finds the appropriate sustenance for spelling reformers.
By Jonathan Kroberger
Today is International Beer Day and there’s nothing we like to talk about more than a few good brews. Between the Oxford Companion to Beer, America Walks into a Bar, Beer: Tap into the Art and Science of Brewing, The Economics of Beer, and several episodes of The Oxford Comment, OUP employees have managed to imbibe a little expertise in the area.
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.
Today the tents will open at the most famous beer festival in the world: Oktoberfest. That’s right, it starts in September. For those of us who can’t make it to a Munich beer tent between now and the end of the festival on October 6th, here’s the Oktoberfest entry by Conrad Seidl in The Oxford Companion to Beer, edited by Garrett Oliver.