More New and Used
from Private Sellers
Usually Ships in 3-5 Business Days
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.
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.
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
Table of Contents
|Preface to the Second Edition||p. xiii|
|Preface to the First Edition||p. xv|
|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|
|Further Reading||p. 231|
|Table of Contents provided by Ingram. All Rights Reserved.|