I am indebted to many people for assistance with this book. First and foremost, Adam Dulye helped me understand and categorize the chaotic world of craft beer. As chef and partner at two top San Francisco gastropubs (Monk’s Kettle and Abbot’s Cellar), Adam has an encyclopedic knowledge of the world’s great beers, and he generously attempted to share some of his expertise with me. He introduced me to many of the most acclaimed cult brews, answered countless queries, and reviewed the completed manuscript. I can’t thank Adam and the staff at Monk’s Kettle enough. I’m also grateful to all of my Napa Valley cheese merchants for accommodating many special requests, but especially to Lassa Skinner, Ricardo Huijón, and the staff at Oxbow Cheese Merchant; James Ayers at Sunshine Foods; Annie Smith and her staff at Whole Foods Napa; and the ever-helpful crew at Tomales Bay Foods. I thank beer enthusiast Marty Pulvers for his encouragement and careful review of the manuscript and Eric Lafranchi of Taps Restaurant & Tasting Room in Petaluma, California, for allowing us to photograph in his busy pub. Photographer/designer Ed Anderson and prop stylist Carol Hacker, with her assistant Sherry Olsen, gave this book just the look I wanted, with a big assist from designers Tim Lynch and Diane Marsh. My tireless agent Carole Bidnick—trusted advisor, cheerleader, nudge, and friend—made sure my book proposal landed in the right place. My husband, Douglas Fletcher, has joined me on this beer journey with an enthusiasm that matches my own. And of course I am most grateful to Andrews McMeel editor Jean Lucas and publisher Kirsty Melville for embracing my idea and making the publishing process a collaboration and a pleasure.