The Botany of Beer comes under the microscope in a new book by Guiseppe Caruso to be published by Columbia University Press in July.
The book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world.
The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species.
For each one, he gives the scientific classification, common names, and information about morphology, geographical distribution and habitat, and cultivation range.
Caruso provides detailed information about each plant’s applications in beer making, including which of its parts are employed, as well as its chemical composition, potential toxicity, and examples of beers and styles in which it is typically used. The book also considers historical uses, aiding brewers who seek to rediscover ancient and early modern concoctions.
Stan Hieronymous, author of Brewing Local: American-Grown Beer, said: “Brewers like to talk about how beer makes connections. These are never stronger than when the ingredients used to make a batch come from a world we know.
“Giuseppe Caruso has created a voluminous guide to making this happen. Open it to any page and you’ll think: ‘Yea, I can make a beer with that. A connection, too.’”
• The Botany of Beer is published by Columbia University Press on 26th July.
