Beer: Tap into the Art and Science of Brewing (Google eBook)

Front Cover
Oxford University Press, Mar 6, 2009 - Cooking - 272 pages
5 Reviews
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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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

INTRODUCTION
OneFROM SUMERIA TO SAN FRANCISCOTHE WORLD OF BEER AND BREWERIES
TwoGRAIN TO GLASSTHE BASICS OF MALTING AND BREWING
ThreeEACH TO HER OWNBEER STYLES
FourEYES NOSE AND THROATTHE QUALITY OF BEER
FiveTHE HEART AND SOUL OF BEERMALT
SixWATERAND GENUINE TERROIR
SevenTHE WICKED AND PERNICIOUS WEEDHOPS
NineGODESGOODYEAST AND FERMENTATION
TenREFINING MATTERSDOWNSTREAM PROCESSING
ElevenMEASURE FOR MEASUREHOW BEER IS ANALYZED
TwelveTO THE FUTUREMALTING AND BREWING IN YEARS TO COME
APPENDIXSOME SCIENTIFIC PRINCIPLES
GLOSSARY
FURTHER READING
INDEX

EightCOOKING AND CHILLINGTHE BREWHOUSE

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About the author (2009)

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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