Beer
Tap Into the Art and Science of Brewing
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Product details:
- Edition number 2
- Publisher Oxford University Press
- Date of Publication 22 May 2003
- ISBN 9780195154795
- Binding Hardback
- No. of pages252 pages
- Size 240x162x20 mm
- Weight 510 g
- Language English
- Illustrations numerous figures and halftones 0
Categories
Short description:
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.
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
Long description:
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.
This book is a good read for anyone interested in the science of beer or its consumption.
Table of Contents:
Foreword
Introduction
From Babylon to Busch: The World of Beer and Breweries
Grain to Glass: The Basics of Malting and Brewing
Eyes, Nose, and Throat: The Quality of Beer
The Soul of Beer: Malt
The Wicked and Pernicious Weed: Hops
Cooking and Chilling: The Brewhouse
Goddisgoode: Yeast and Fermentation
Refining Matters: Downstream Processing
Measure for Measure: How Beer is Analyzed
To the Future: Malting and Brewing in Years to Come
Appendix: Some Scientific Principles
Glossary
Notes
Further Reading
Index
