I’m not sure it’s a good idea to begin discussing “styles” in this space beyond those covered in the book but while deciding need to point you to this in the San Francisco Chronicle: “Do the white thing with Belgian brews.” If only because of the headline.

The rest is as good, too.

Belgian white beers do just that - they’re slam-dunk drinks for summer, thirst-quenchingly crisp and with a spicy, citrus complexity not found in more traditional hot-weather lagers like Miller Genuine Draft, Rolling Rock and Coors.

The difference between Budweiser and a Belgian white is like eating a cooked, chilled, plain shrimp versus eating that shrimp with a squeeze of lemon or a dunk into cocktail sauce.

You may have noticed that after three books in the Brewers Publications series on Belgian styles that some - such as witbier, pale ale and the newly desginated “brut” - are not covered.

Any volunteers for a fourth book?

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