Provenance · In progress
The Beverage Terroir Canon
Eight hundred and seventy-nine entries
Contents
I1
II5
IIIopening
IV12
V5
VI790
VII57
VIII2
IX7
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
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Beverage Terroir · VI The Beverage Tradition
Provenance 500 Drinks: Beer
Fifty entries
American Lager — The World's Largest Beer CategoryAustralian Craft Beer — From Fosters to World ClassBarleywine — The Marathon Runner of BeerBarrel-Aged Beer — Time, Wood, and SpiritBeer and Food Pairing — The Art of MatchingBelgian Golden Strong Ale — Duvel and Its DescendantsBelgian Tripel and Dubbel — The Abbey Beer TraditionBlack IPA and Dark Beer Hybrids — Where Styles CollideBock Beer — Germany's Liquid BreadCask Ale and Real Ale — Britain's Living Beer TraditionChicha — Andean Ancient Fermented CornChili and Spice Beer — Fire and FlavourCraft Beer of Africa — Ancient Grains, New VisionsCraft Beer of Latin America — From Cerveza Artesanal to World RecognitionCraft Beer of Scandinavia — Nordic Nature in a GlassCraft Beer of South Asia — India's Microbrewery ExplosionCraft Beer of the Pacific Northwest — Hops, Pines, and MountainsCraft Beer of the UK — The Revival and RenaissanceCraft Lager — The Reinvention of Clean BeerCream Ale and American Blonde Ale — Light and Easy Done RightDubbel, Quadrupel, and Belgian Strong Dark Ale — The Dark Side of Belgian BrewingFruit and Adjunct Craft Beer — Creativity at the EdgeGerman Pilsner and Czech Pilsner — The World's Most Drunk Beer StylesGerman Wheat Beer (Weissbier/Hefeweizen) — Bavaria's Living Yeast TraditionGluten-Free and Ancient Grain Beer — Brewing's Inclusive FrontierGose — Leipzig's Salt and Coriander Wheat BeerHard Cider and Perry — Apple and Pear FermentedHeritage Lager — Rediscovering Pre-Prohibition and Regional OriginalsIndia Pale Ale (IPA) — The Hop Revolution's IconJapanese Craft Beer — Precision Meets CreativityKefir Beer and Probiotic Fermented Beverages — The Health FrontierKölsch — Cologne's Protected AleKvass — Eastern Europe's Fermented Bread DrinkMärzen and Oktoberfest Beer — Bavaria's Seasonal LagerMead — Honey Wine's Ancient LegacyNew England IPA (Hazy IPA) — The Juicy RevolutionNon-Alcoholic Beer — The New FrontierPale Ale and Bitter — England's Pub StaplesPorter — London's Working-Class Dark AleRauchbier — Bamberg's Ancient Smoke TraditionSahti — Finland's Ancient Farmhouse TraditionSaison — The Farmhouse Ale of WalloniaScottish Ales and Wee Heavy — The Malt Tradition of the NorthSession Beer — Lower Alcohol, Full FlavourSour Beer — Fermentation's Wild SideStout — The Dark Art of Roasted BeerTrappist Beer Beyond Belgium — The Global Monastery TraditionTrappist Orval — The Lone Wolf of Belgian BrewingWild and Spontaneous Fermentation Beers — The Living TraditionWitbier (Belgian White Ale) — Hoegaarden's Spiced Revival
VI · The Beverage Tradition · 15 of 26Next chapter → Provenance 500 Drinks: Cocktails
Provenance 500 Drinks: Beer
50 entries
American Lager — The World's Largest Beer CategoryAustralian Craft Beer — From Fosters to World ClassBarleywine — The Marathon Runner of BeerBarrel-Aged Beer — Time, Wood, and SpiritBeer and Food Pairing — The Art of MatchingBelgian Golden Strong Ale — Duvel and Its DescendantsBelgian Tripel and Dubbel — The Abbey Beer TraditionBlack IPA and Dark Beer Hybrids — Where Styles CollideBock Beer — Germany's Liquid BreadCask Ale and Real Ale — Britain's Living Beer TraditionChicha — Andean Ancient Fermented CornChili and Spice Beer — Fire and FlavourCraft Beer of Africa — Ancient Grains, New VisionsCraft Beer of Latin America — From Cerveza Artesanal to World RecognitionCraft Beer of Scandinavia — Nordic Nature in a GlassCraft Beer of South Asia — India's Microbrewery ExplosionCraft Beer of the Pacific Northwest — Hops, Pines, and MountainsCraft Beer of the UK — The Revival and RenaissanceCraft Lager — The Reinvention of Clean BeerCream Ale and American Blonde Ale — Light and Easy Done RightDubbel, Quadrupel, and Belgian Strong Dark Ale — The Dark Side of Belgian BrewingFruit and Adjunct Craft Beer — Creativity at the EdgeGerman Pilsner and Czech Pilsner — The World's Most Drunk Beer StylesGerman Wheat Beer (Weissbier/Hefeweizen) — Bavaria's Living Yeast TraditionGluten-Free and Ancient Grain Beer — Brewing's Inclusive FrontierGose — Leipzig's Salt and Coriander Wheat BeerHard Cider and Perry — Apple and Pear FermentedHeritage Lager — Rediscovering Pre-Prohibition and Regional OriginalsIndia Pale Ale (IPA) — The Hop Revolution's IconJapanese Craft Beer — Precision Meets CreativityKefir Beer and Probiotic Fermented Beverages — The Health FrontierKölsch — Cologne's Protected AleKvass — Eastern Europe's Fermented Bread DrinkMärzen and Oktoberfest Beer — Bavaria's Seasonal LagerMead — Honey Wine's Ancient LegacyNew England IPA (Hazy IPA) — The Juicy RevolutionNon-Alcoholic Beer — The New FrontierPale Ale and Bitter — England's Pub StaplesPorter — London's Working-Class Dark AleRauchbier — Bamberg's Ancient Smoke TraditionSahti — Finland's Ancient Farmhouse TraditionSaison — The Farmhouse Ale of WalloniaScottish Ales and Wee Heavy — The Malt Tradition of the NorthSession Beer — Lower Alcohol, Full FlavourSour Beer — Fermentation's Wild SideStout — The Dark Art of Roasted BeerTrappist Beer Beyond Belgium — The Global Monastery TraditionTrappist Orval — The Lone Wolf of Belgian BrewingWild and Spontaneous Fermentation Beers — The Living TraditionWitbier (Belgian White Ale) — Hoegaarden's Spiced Revival