Beer Tap into the Art and Science of Brewing
Edition: 3rd 2009
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Description: 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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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $24.49
Copyright year: 2009
Publisher: Oxford University Press, Incorporated
Publication date: 4/23/2009
Size: 6.25" wide x 9.50" long x 1.25" tall
|Preface to the Second Edition|
|Preface to the First Edition|
|From Sumeria to San Francisco: The World of Beer and Breweries|
|Grain to Glass: The Basics of Malting and Brewing|
|Each to Her Own: Beer Styles|
|Eyes, Nose, and Throat: The Quality of Beer|
|The Heart and Soul of Beer: Malt|
|Water: And Genuine Terroir|
|The Wicked and Pernicious Weed: Hops|
|Cooking and Chilling: The Brewhouse|
|Godesgood: 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|