Beer: Tap into the Art and Science of Brewing
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...
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"Beer: Tap into the Art and Science of Brewing is the first book that enables the nonspecialist to understand this science and technology. Charles Bamforth, an esteemed authority on brewing science, ha" 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.
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 Breweries2. GRAIN TO GLASS: The Basics of Malting and Brewing3. EACH TO HER OWN: BEER STYLES4. EYES, NOSE AND THROAT: The Quality of Beer5. THE HEART AND SOUL OF BEER: Malt6. WATER AND GENUINE TERROIR7. THE WICKED AND PERNICIOUS WEED: Hops8. COOKING AND CHILLING: The Brewhouse9. GODDISGOODE: Yeast and Fermentation10. REFINING MATTERS: Downstream Processing11. MEASURE FOR MEASURE: How beer is analyzed12. TO THE FUTURE: Malting and Brewing in Years to ComeAppendix One: SOME SCIENTIFIC PRINCIPLES Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK FURTHER READING INDEX
\ BooknewsEnables 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.\ \
