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

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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.

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Editorial Reviews

From the Publisher
"This excellent book...is a good read for anyone interested in the science of beer or its consumption."—Chemistry World

"Bamforth is an engaging writer and truly knows his brewing. If you're a home brewer, a commercial brewer or a beer fan who wants a comprehensive book on brewing, look no further."—The Oregonian

Reviews of the 2nd Edition:

"Brilliant! There has been an unfilled market for this type of book. . . . Happily, this book . . .is by a wide margin the best reference now available . . . The book is very well written. It has a light, almost breezy style that is mixed with a subtle yet attractively understated British wit. It is above all a great read that is hard to put down. The strongest part of this book is the discussion of the brewing process. . . . In summary, Beer: Tap into the Art and Science of Brewing is a brilliant achievement that nontechnical people will find accessible and quite valuable. It is also highly recommended for technical people because it does show how the art and science of brewing can be communicated effectively to a wider audience." — American Brewer

"The authoritative, clear and easily understood description of a complex, technical, and sometimes mysterious subject is the book's greatest value."—Choice

Booknews
Enables the nonspecialist to understand the chemistry and microbiology of brewing. Bamforth, an esteemed authority on brewing science, covers everything from the basis of selection of the best barley, hops, and yeast through the composition of beer as it affects the taste, head, and wholesomeness of the finished drink. He traces the history of beer from ancient Babylon to today's sophisticated brewing centers, and forecasts what the brewing industry will look like in the 21st century. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780195305425
  • Publisher: Oxford University Press
  • Publication date: 4/3/2009
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 272
  • Sales rank: 156,038
  • Product dimensions: 6.30 (w) x 9.30 (h) x 1.10 (d)

Meet the Author

Charles Bamforth is Chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis

Books by same author Bamforth, Charles. Scientific Principles of Malting and Brewing Amer. Assn. of Cereal Chemists, 2006. $79.95. 256 pp. Bamforth, Charles. Beer: Health and Nutrition, Charles W. Bamforth, Wiley-Blackwell: 2004. $158.99. 200 pp. Bamforth, Charles. Beer: Tap Into the Art and Science of Brewing 2e. New York: OUP, 2003. $27.95. 256 pp. LTD: 5,047 Bamforth, Charles. Standards of Brewing. Brewers Publications, 2002. $39.95. 250 pp.

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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

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Customer Reviews

Average Rating 4
( 8 )
Rating Distribution

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4 Star

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Sort by: Showing all of 5 Customer Reviews
  • Posted August 16, 2009

    Beer - good stuff

    This is a good look at all the pieces that must come together to make a beer. Leans towards the process as a small to large scale brewery would go about the process, not so much about the homebrewing process. Good start to anyone just interest in beer. Good history sections and general information, I'd recommend!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 2, 2013

    Badgerleaf

    The deputy pads around.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 2, 2013

    Dappleleaf

    Lets go to result18

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 11, 2013

    Twilightstar

    Er... what?

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 24, 2013

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

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