Publisher: Nouvelles Editions de l'Universite, 2001.
Soft Cover, 180 pages, 4.75 x 8.00.
Written by a Belgian and now available in English, this is a guide to Belgian beers. It is presented in four parts, beginning with the earliest history of Belgian beer up to recent methods of production and fermentation. It then explains how to undertake a tasting and the relationship between beer and food. Next, there is a selection of 175 labels which are among the best representative beers of the country and which have had their physical and gustative properties decoded by expert Michel David. The final section of the guide details breweries and beer museums to visit and a selection of addresses where you can either consume or stock up on Belgian beer, be it in Belgium, Luxembourg, the Netherlands, the UK or the USA.