Book review: “Birra” by Tullio Zangrando and Mirco Marconi

Italy | It must have been a labour of love. Or why would anybody spend years to write a three-volume (over 1,000 pages in total!) compendium on beer? As the authors are Italian and the books are written in Italian, you cannot rule out a pedagogic purpose.

Tullio Zangrando and Mirco Marconi probably realised that this is just what Italy needed. Only thanks to craft brewers has beer risen in the public’s appreciation in recent years.

The first volume covers the history of beer and beer styles. The second volume deals with raw materials, as well as the technologies of malt, wort and beer production. There are also sections on quality assurance and international beer styles. The third volume is devoted to sensory issues, draught beer, and beer dispensing. There is even a chapter on food pairings. Of course, issues to do with beer and health and responsible consumption are dealt with, too.

The authors are well known industry figures, not least since the publication of their book “Il Libro della Birra” in 2002. Dr Zangrando is a graduate in brewing science and technology from the University of Weihenstephan. He later became a director at the Italian brewer Moretti and the editor of “Birra e Malto”. He has contributed to various journals, including “Il Mondo della Birra” and “Imbottigliamento”. Mirco Marconi is a sensory expert on food, with a focus on beer. He teaches Food Technology at the University of Gastronomic Sciences in Pollenzo, Italy, which is a cooperation between the Regions of Piedmont, Emilia Romagna and the Slow Food movement. Mr Marconi is also the author of “Dentro al Gusto” (“Inside Taste”), which looks at foodstuffs from a sensory-scientific perspective.

Both Prof Ludwig Narziß, the German Nestor of brewing science, and Charlie Papazian have praised the compendium for its scope and depth.

It is hoped that the books will be read widely. Unfortunately, it will be a while before anyone will attempt an English translation.

• Volume I: Birra – Storia della birra e degli stili birrari. 296 pages, EUR 35.00
• Volume II: Birra – Materie prime, tecnologie, stili. 450 pages, EUR 40.00
• Volume III: Birra – Degustazione e servizio, comunicazione, formazione. 285 pages, EUR 35.00

The books are available from amazon.it