Foreword by Stan Hieronymus Preface: Revealing the Invisible Hand How to Use This Book Part 1: British Tradition Cask Ales (Craig Bennett, Greene King) Strong Bitters (John Keeling, Fuller's) Mild Ales (John Boyce, Mighty Oak) Irish Stouts (Peter Mosley, Porterhouse) Old Ales (Alex Ganum, Upright Brewing) Strong Scottish Ales (Ian Cameron and Frank Smith, Traquair House) Part 2: German Tradition Bavarian Lagers (Florian Kuplent, Urban Chestnut) Weissbiers/Weizens (Hans-Peter Drexler, Schneider & Sohn) Ales of the Rhine (Christoph Tenge, Hausbrauerei Uerige) Goses (Matthias Richter, Bayerischer Bahnhof) Berliner Weisses (Alan Taylor, Zoiglhaus Brewing) Part 3: Czech Tradition Svetlé Pivos (Vaclav Berka, Pilsner Urquell) Tmavés/cernés (Michael Adamik, U Fleku) Part 4: Belgian Tradition Belgian Ales (Hedwig Neven, Duvel) Witbiers (Phil Leinhart, Ommegang) Saisons (Olivier Dedeycker, Brasserie Dupont) Bières de Noël (Alexis Briol, St. Feuillien) Part 5: French & Italian Traditions French Bières de Garde (S. & V. Bogaert, Hervé Descamps, St. Germain) Rustic French Ales (Daniel Thiriez, Brasserie Thiriez) Italian Lagers (Agostino Arioli, Birrificio Italiano) Italian Ales (Bruno Carilli, Birra Toccalmatto) Part 6: American Tradition Hoppy Ales (Ben Edmunds, Breakside Brewery) Fresh-Hop Ales (Matt Swihart, Double Mountain) Brewing with Corn (Brian Mandeville, Fullsteam Brewery) Part 7: Brewing Wild Tart Flanders Ales (Josh Pfriem, pFriem Family Brewers) Spontaneous Ales (Jason Kahler, Solera Brewery) Glossary Recommended Reading Index.