The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing by Giuseppe Caruso
My rating: 5 of 5 stars
Out: July 26, 2022
This is an excellent reference for those with a serious interest in beer, botany, or both of the above. For the amateur brewer, it offers insight into some new and exotic ingredients for experimental brews. For the amateur botanist, it offers greater understanding of how plants are used by mankind — in one prominent domain, at least. For the beer connoisseur, it provides examples of some brews with unusual ingredients that might just expand one’s palate. The book is well-organized, easy-to-use, and has some fine ancillary features to make it an even more valuable tool.
For each of the 500-ish plants, there’s an orderly entry. Entries are arranged alphabetically by scientific name, and the book also provides alternate names, as well as common names and variations. There are drawings that break parts of the plant out for better identification, and there are sections offering both physical and chemical textual descriptions of each plant. There are also sections listing related species and cultivars (cultivated variants.) There is a geographic section that describes, if known, the place of origin of the plant, as well as the domain the plant has expanded to, or in which it’s now cultivated. One section describes what parts of the plant are used in beermaking, another provides a list of the styles of beers the plant has been (or might be) used in, and another (where applicable) an example of a beer in which that ingredient is found. As applicable, there’s also information about plant toxicity and – in some cases – fun facts related to the plant’s use in brewing. There’s a glossary, bibliography, and common name index, as well.
I’d put the included plants into three categories: 1.) plants that are common cultivated foods somewhere on the planet (note: that doesn’t mean they will appear in grocery stores in your particular neck-of-the-woods;) 2.) trees whose wood is used in barrel-making or smoking, but aren’t ingredients, per se; and 3.) ingredients that aren’t likely to appear on your plate unless you’re a hardcore forager or a deep-dive foodie with connections to a botanist or native population.
I found this book to be a well-crafted guide to beer-relevant plants, and would recommend readers interested in beer (or – more broadly – food and beverage ingredients) give it a look.
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