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