Beer

Beer : Tap into the Art and Science of Brewing

3.69 (93 ratings by Goodreads)
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Description

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.show more

Product details

  • Hardback | 272 pages
  • 246.38 x 259.08 x 27.94mm | 521.63g
  • Oxford University Press Inc
  • New York, United States
  • English
  • Revised
  • 3rd Revised edition
  • 29 black and white halftones, 8 line illustrations
  • 0195305426
  • 9780195305425
  • 305,718

Review quote

This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World * This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *show more

About Charles W. Bamforth

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, Davisshow more

Table of contents

Chapter 1: FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries ; Chapter 2: GRAIN TO GLASS: The Basics of Malting and Brewing ; Chapter 3: EACH TO HER OWN: BEER STYLES ; Chapter 4: EYES, NOSE AND THROAT: The Quality of Beer ; Chapter 5: THE HEART AND SOUL OF BEER: Malt ; Chapter 6: WATER AND GENUINE TERROIR ; Chapter 7: THE WICKED AND PERNICIOUS WEED: Hops ; Chapter 8: COOKING AND CHILLING: The Brewhouse ; Chapter 9: GODDISGOODE: Yeast and Fermentation ; Chapter 10: REFINING MATTERS: Downstream Processing ; Chapter 11: MEASURE FOR MEASURE: How beer is analyzed ; Chapter 12: TO THE FUTURE: Malting and Brewing in Years to Come ; Appendix One: SOME SCIENTIFIC PRINCIPLES ; Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOKshow more

Rating details

93 ratings
3.69 out of 5 stars
5 17% (16)
4 47% (44)
3 25% (23)
2 10% (9)
1 1% (1)
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