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 - Tap Into the Art and Science of Brewing 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 beers are also highlighted, as is beer in the context of health and nutrition, and the various styles of beer. Author Charles Bamforth has added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hop growing in the Northwestern U.S., and how cans and bottles are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and the United States, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.
The updated, third edition includes:
- Updated information on the increasingly consolidated world beer market
- More material on the history of beer, especially in the United States
- Expanded sections on the various styles of beer
- Convenient, useful information on brewing, all in one well-priced volume
Beer: Tap into the Art and Science of Brewing
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 Fernicious 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
Glossary
Publish Date: 2009
Format: 6" x 9.25" hardcover
Pages: 272
Images: 90 images
Publication Weight: 2 lbs
By Charles W. Bamforth