FOREWORD

Roger Ryman

I have been working in the beer industry for almost 30 years. As the brewing director of two West Country breweries (St Austell Brewery and Bath Ales) I’ve overseen the expansion and modernization of both brew houses and developed recipes for some of the best-selling cask ales in the UK. I’ve also been fortunate enough to have travelled and gained inspiration from countries around the world, sourcing the very best ingredients and tasting the greatest beers. Ultimately I’m a beer drinker, a beer enthusiast and feel lucky to be paid to do what I love for a living.

Having been part of the vibrant British brewing scene since the late twentieth century, it’s been astonishing to see how beer culture has evolved. It has progressed further in the past decade than at any other time and shows no sign of slowing down, as the desire for top-quality and flavoursome options continues to grow. There’s no better time to be a beer drinker.

In one form or another, grain-fermented liquids have been a staple part of life around the world, for thousands of years. Beer is the oldest recorded recipe in the world. I therefore salute this group of writers who have collaborated to condense the history of beer into one essential guide. Those who have contributed are diverse in their areas of expertise and experience but have two things in common – their depth of knowledge and their love of beer.

Interest in understanding more about the origins of beer, and how best to enjoy it, has never been more prevalent, therefore the timing of 30-Second Beer couldn’t be better. It’s succinct and educational enough for those who are new to beer and the perfect reference guide for well-informed aficionados.