Beer: Tap into the Art and Science of Brewing / Edition 3

Beer: Tap into the Art and Science of Brewing / Edition 3

4.5 4
by Charles Bamforth, Charles W. Bamforth
     
 

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition

See more details below

Overview

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

Read More

Product Details

ISBN-13:
9780195305425
Publisher:
Oxford University Press
Publication date:
04/03/2009
Edition description:
New Edition
Pages:
272
Sales rank:
290,068
Product dimensions:
6.30(w) x 9.30(h) x 1.10(d)

Related Subjects

Table of Contents

FOREWORD by Professor Graham Stewart
PREFACE
PREFACE TO SECOND EDITION
PREFACE TO FIRST EDITION
ACKNOWLEDGEMENTS
TABLE OF CONTENTS
INTRODUCTION
1. FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries
2. GRAIN TO GLASS: The Basics of Malting and Brewing
3. EACH TO HER OWN: BEER STYLES
4. EYES, NOSE AND THROAT: The Quality of Beer
5. THE HEART AND SOUL OF BEER: Malt
6. WATER AND GENUINE TERROIR
7. THE WICKED AND PERNICIOUS WEED: Hops
8. COOKING AND CHILLING: The Brewhouse
9. GODDISGOODE: Yeast and Fermentation
10. REFINING MATTERS: Downstream Processing
11. MEASURE FOR MEASURE: How beer is analyzed
12. TO THE FUTURE: Malting and Brewing in Years to Come
Appendix One: SOME SCIENTIFIC PRINCIPLES
Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK
FURTHER READING
INDEX

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >