Instantly acquire all the knowledge you need to prosper in the frothy world of beer appreciation. Never again confuse your grist with your gruit, your wort with your yeast, or your butt with your firkin (108 gallons versus nine gallons, since you ask). Bask in the admiration of your fellow drinkers as you pronounce confidently on the provenance of whatever is in your stein (or mouth), and hold your own against self-professed beer aficionados.
Written by experts and offering readers the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy read.
“Water is the wet stuff in beer, accounting for some 95% of even the strongest, most headbanging brews.”
“Traditional British pint glasses are admirably suited for the duel functions of ‘getting lots in’ and ‘necking it’, without any pause for thought or admiring the bouquet.”
“Unreconstructed lager louts still view wine nerds with deep suspicion, looking on disdainfully as they splash around in their ocean of adjectives.”
Jonathan Goodall landed his first writing job editing ‘The Potato Page’ at The Fresh Produce Journal. He learnt quickly how to identify a ‘hot-potato’ story, a skill he successfully transferred to Wine & Spirit International then Decanter wine magazine, which he joined as editor.
Never afraid of hands-on research, he has since written about all facets of booze for, among others, The Daily Telegraph, The Times, The Spectator and Saga Magazine.
He has also written books, too humorous to mention, about beer (The Boys’ Beer Book), cocktails (including The American Bar & Cocktail Book) and wine (The Bluffer’s Guide to Wine).