Beer: Tap into the Art and Science of Brewing, Edition 3

Oxford University Press
6
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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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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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Additional Information

Publisher
Oxford University Press
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Published on
Apr 3, 2009
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Pages
272
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ISBN
9780199756360
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Language
English
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Genres
Cooking / Beverages / Alcoholic / Beer
Cooking / History
Science / Chemistry / Organic
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category. For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book. Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.
Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control.

Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations.

Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective.

Focuses on the practical approach to delivering beer quality, beginning with raw ingredientsIncludes an analytical perspective for each element, giving the reader insights into its role and impact on overall qualityProvides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere
Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control.

Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations.

Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective.

Focuses on the practical approach to delivering beer quality, beginning with raw ingredientsIncludes an analytical perspective for each element, giving the reader insights into its role and impact on overall qualityProvides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere
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