Beer
Tap into the Art and Science of Brewing
3rd Edition
Published on 3. April 2009
978-0-19-975636-0 (ISBN)
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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Book
04/2009
3rd Edition
Oxford University Press Inc
€61.20
Shipment within 15-20 days
Person
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
Books by same author Bamforth, Charles. Scientific Principles of Malting and Brewing Amer. Assn. of Cereal Chemists, 2006. $79.95. 256 pp. Bamforth, Charles. Beer: Health and Nutrition, Charles W. Bamforth, Wiley-Blackwell: 2004. $158.99. 200 pp. Bamforth, Charles. Beer: Tap Into the Art and Science of Brewing 2e. New York: OUP, 2003. $27.95. 256 pp. LTD: 5,047 Bamforth, Charles. Standards of Brewing. Brewers Publications, 2002. $39.95. 250 pp.
