Beer: Handbook of Alcoholic Beverages: A Quality Perspective - Hardcover

Charles Bamforth

Hardcover

ISBN 10: 0126692017 ISBN 13: 9780126692013

Publisher: Academic Press, 2008

Synopsis

Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience.

This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer.

This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.

• The only detailed book that specifically addresses the science of beer quality
• Addresses the various impacts on and perception of beer quality
• Includes expert insights based on real-world experience

About this title

Review:

Explore and understand the quality attributes of beer

About the Author:

Charles W. Bamfforth, PhD, DSc, FIBD,FIBiol, FIAFoST is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He has held positions as director of research for Brewing Research International and as research and quality assurance manager for Bass Breweries in the UK. He is the author of numerous books and papers as well as being the editor-in-chief of the Journal of the American Society of Brewing Chemists.

Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production. He has received the Award of Distinction, American Society of Brewing Chemists, 2011, and the Cambridge Prize, Institute of Brewing, 1984

About this edition

• Publisher: Academic Press
• Publication date: 2008
• ISBN 10: 0126692017
• ISBN 13: 9780126692013
• Binding: Hardcover
• Number of pages: 288
• Editor: Charles Bamforth, Inge Russell, Graham Stewart