Beer : Tap into the Art and Science of Brewing,9780195305425

$ We buy this book back!

Beer : Tap into the Art and Science of Brewing

by Bamforth, Charles

Edition:

3rd

ISBN13:

9780195305425

ISBN10:

0195305426

Format:

Hardcover

Pub. Date:

4/3/2009

Publisher(s):

Oxford University Press, USA

Other versions by this Author

List Price: ~~$31.95~~

Rent Textbook

(Recommended)

Term

Due

Price

Short Term

Aug 2

$12.78

Semester

Sep 28

$15.98

Quarter

Aug 19

$14.38

$12.78

Buy New Textbook

Usually Ships in 3-5 Business Days

$31.15

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

More New and Used
from Private Sellers

Starting at $26.78

Questions About This Book?

Why should I rent this book?

Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.

How do rental returns work?

Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!

What version or edition is this?

This is the 3rd edition with a publication date of 4/3/2009.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Summary

Beer in some form has been brewed since the days of ancient Babylon. Ever since that time it has been a key part of the social fabric of many cultures around the world. The brewing process has evolved incrementally, and the basic sequence of processes had remained unaltered for generations. This book introduces readers to the history of brewing and how the brewing process has evolved through the ages. The third edition includes more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of bodily health and nutrition; and more on the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hop growing in the Northwestern U.S., and how cans and bottle are made. Finally, 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 are included as well.

Author Biography

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

Foreword	p. ix
Preface	p. xi
Preface to the Second Edition	p. xiii
Preface to the First Edition	p. xv
Acknowledgments	p. xvii
Introduction	p. xxi
From Sumeria to San Francisco: The World of Beer and Breweries	p. 3
Grain to Glass: The Basics of Malting and Brewing	p. 50
Each to Her Own: Beer Styles	p. 60
Eyes, Nose, and Throat: The Quality of Beer	p. 78
The Heart and Soul of Beer: Malt	p. 103
Water: And Genuine Terroir	p. 121
The Wicked and Pernicious Weed: Hops	p. 125
Cooking and Chilling: The Brewhouse	p. 136
Godesgood: Yeast and Fermentation	p. 151
Refining Matters: Downstream Processing	p. 167
Measure for Measure: How Beer Is Analyzed	p. 184
To the Future: Malting and Brewing in Years to Come	p. 197
Appendix: Some Scientific Principles	p. 206
Glossary	p. 217
Further Reading	p. 231
Index	p. 233
Table of Contents provided by Ingram. All Rights Reserved.