"Chef Schuyler Schultz writes about craft beer from a food perspective, from lessons in cheese-and-brew pairings to sketching a menu for a multi-course, beer-pairing dinner party. His excellent, 300-page guide to beer and food is a steal." - Evan S. Benn, Esquire.com
"If all you do is read the 'Beer and Cheese' chapter in Schuyler Schultz's Beer, Food, and Flavor, you've gotten your money's worth from this thoughtful craft beer guide. ...On either side of this practical primer, the book is filled with mini histories of American craft brewers and tasting notes on their signature beers. Schultz's descriptions are educations in themselves: '...the flavor consists of a crisp malt core surrounded by mild earth and spice hops characteristics with inflections of orange peel and a mild, pleasant graininess.' We'll drink to that." - Culture Cheese Magazine
From the Back Cover
--Garrett Oliver, brewmaster of The Brooklyn Brewery, author of The Brewmaster's Table, and editor in chief of The Oxford Companion to Beer
"A wonderful introduction to the world of American craft beer and its place in our nation's exciting local food movement. Schuyler Schultz brings a chef's palate, imagination, and vocabulary to the subject in ways that will expand your appreciation and knowledge of beer's place at the table."
--Steve Hindy, co-founder and president of The Brooklyn Brewery