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Beer Tap into the Art and Science of Brewing



Pub. Date:
Oxford University Press
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What version or edition is this?

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

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  • Beer Tap Into the Art and Science of Brewing
    Beer Tap Into the Art and Science of Brewing


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

Table of Contents

Forewordp. ix
Prefacep. xi
Preface to the Second Editionp. xiii
Preface to the First Editionp. xv
Acknowledgmentsp. xvii
Introductionp. xxi
From Sumeria to San Francisco: The World of Beer and Breweriesp. 3
Grain to Glass: The Basics of Malting and Brewingp. 50
Each to Her Own: Beer Stylesp. 60
Eyes, Nose, and Throat: The Quality of Beerp. 78
The Heart and Soul of Beer: Maltp. 103
Water: And Genuine Terroirp. 121
The Wicked and Pernicious Weed: Hopsp. 125
Cooking and Chilling: The Brewhousep. 136
Godesgood: Yeast and Fermentationp. 151
Refining Matters: Downstream Processingp. 167
Measure for Measure: How Beer Is Analyzedp. 184
To the Future: Malting and Brewing in Years to Comep. 197
Appendix: Some Scientific Principlesp. 206
Glossaryp. 217
Further Readingp. 231
Indexp. 233
Table of Contents provided by Ingram. All Rights Reserved.

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