Beer: Tap into the Art and Science of Brewing

Bamforth, Charles

Published by Oxford University Press
ISBN 10: 0195305426 / ISBN 13: 9780195305425
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Synopsis: 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.

About the Author:
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.

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Title: Beer: Tap into the Art and Science of ...
Publisher: Oxford University Press

Binding: Hardcover
Book Condition: New

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Book Description Oxford University Press Inc, United States, 2009. Hardback. Book Condition: New. 3rd Revised edition. 259 x 246 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AOP9780195305425

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Book Description Oxford University Press Inc, United States, 2009. Hardback. Book Condition: New. 3rd Revised edition. 259 x 246 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AOP9780195305425

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Book Description Oxford University Press, 2009. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: FOREWORD by Professor Graham Stewart PREFACE PREFACE TO SECOND EDITION PREFACE TO FIRST EDITION ACKNOWLEDGEMENTS TABLE OF CONTENTS INTRODUCTION 1. FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries 2. GRAIN TO GLASS: The Basics of Malting and Brewing 3. EACH TO HER OWN: BEER STYLES 4. EYES, NOSE AND THROAT: The Quality of Beer 5. THE HEART AND SOUL OF BEER: Malt 6. WATER AND GENUINE TERROIR 7. THE WICKED AND PERNICIOUS WEED: Hops 8. COOKING AND CHILLING: The Brewhouse 9. GODDISGOODE: Yeast and Fermentation 10. REFINING MATTERS: Downstream Processing 11. MEASURE FOR MEASURE: How beer is analyzed 12. TO THE FUTURE: Malting and Brewing in Years to Come Appendix One: SOME SCIENTIFIC PRINCIPLES Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK FURTHER READING INDEX. Bookseller Inventory # ABE_book_new_0195305426

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Book Description Oxford University Press, 2009. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: FOREWORD by Professor Graham Stewart PREFACE PREFACE TO SECOND EDITION PREFACE TO FIRST EDITION ACKNOWLEDGEMENTS TABLE OF CONTENTS INTRODUCTION 1. FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries 2. GRAIN TO GLASS: The Basics of Malting and Brewing 3. EACH TO HER OWN: BEER STYLES 4. EYES, NOSE AND THROAT: The Quality of Beer 5. THE HEART AND SOUL OF BEER: Malt 6. WATER AND GENUINE TERROIR 7. THE WICKED AND PERNICIOUS WEED: Hops 8. COOKING AND CHILLING: The Brewhouse 9. GODDISGOODE: Yeast and Fermentation 10. REFINING MATTERS: Downstream Processing 11. MEASURE FOR MEASURE: How beer is analyzed 12. TO THE FUTURE: Malting and Brewing in Years to Come Appendix One: SOME SCIENTIFIC PRINCIPLES Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK FURTHER READING INDEX. Bookseller Inventory # ABE_book_usedgood_0195305426

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Book Description 2009. Hardcover. Book Condition: New. 3rd. 157mm x 28mm x 234mm. Hardcover. 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 a.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 239 pages. 0.567. Bookseller Inventory # 9780195305425

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Book Description Oxford University Press Inc. Hardback. Book Condition: new. BRAND NEW, Beer: Tap into the Art and Science of Brewing (3rd Revised edition), Charles W. Bamforth, 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. Bookseller Inventory # B9780195305425

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