Beer: Tap Into the Art and Science of Brewing

Front Cover
Oxford University Press, 2003 - Cooking - 233 pages
6 Reviews
Charles Bamforth, who has been described as "one of the two or three brewing scientists of his generation," here gives us a revised and updated version of his definitive guide to brewing.
Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beer flavor, and the development of the global brewing industry. Each of the staples of brewing (barley, hops, water, and yeast), the fundamental processes of brewing (mashing, boiling, fermentation, maturation, and packaging), and the quality determinants (flavor, foam, color, and clarity) is covered in comprehensive detail. Never losing sight of the central role of science in beer's design and manufacture, Bamforth closes with some predictions about the future of the industry.
Ideal for the beer lover, amateur brewer, hobbyist, and undergraduate alike, The Art and Science of Brewing Beer is the ideal one-volume handbook on brewing beer.
  

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Review: Beer: Tap Into the Art and Science of Brewing

User Review  - Lenny - Goodreads

Decent book for an initial exposure. The science is very light and the focus is on industry. Certainly meant for someone with a casual interest in the science of brewing. It is well written, moves ... Read full review

Review: Beer: Tap Into the Art and Science of Brewing

User Review  - Aaron - Goodreads

Good book really, but, not a whole heap of science. An overarching view on the industry, the process and the measurement of beer. Read full review

Contents

From Babylon to Busch The World of Beer and Breweries
7
Grain to Glass The Basics of Malting and Brewing
49
Eyes Nose and Throat The Quality of Beer
65
The Soul of Beer Malt
87
The Wicked and Pernicious Weed Hops
109
Cooking and Chilling The Brewhouse
123
Goddisgoode Yeast and Fermentation
141
Refining Matters Downstream Processing
159
Measure for Measure How Beer Is Analyzed
171
To the Future Malting and Brewing in Years to Come
187
Some Scientific Principles
197
Notes
217
Further Reading
219
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About the author (2003)


Charles Bamforth is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, Davis.

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