Brewing is the ultimate biotechnology, using living organisms to produce a valuable resource for the enjoyment of its consumer. The complex science behind this process has been distilled into a new edition of the ASBC bestseller Scientific Principles of Malting and Brewing: a guide to fundamental malting and brewing science and technologies.
Charles W. Bamforth, author of the successful first edition, is joined by coauthor Glen P. Fox in this extended and reorganized book. As internationally acclaimed scientists steeped in the worlds of malting and brewing, Bamforth and Fox explain the information in simple yet authoritative terms. The vast experience of these authors—experts in fields ranging from cereals to production brewing—offers an “insider” perspective on the material.
Users without a background in chemistry, microbiology, statistics, and other disciplines can absorb the knowledge in this book and confidently apply it to malting and brewing. The authors build from the basics, guiding the reader from atoms to raw materials to processes all the way to the color, clarity, foam, and flavor of beer. Nearly 200 photos and diagrams—about half of which are new to this edition—facilitate ready understanding of the detailed principles, and a comprehensive index helps users easily find specific topics throughout the text.
This book is intended for anyone intent on pursuing or maintaining a serious career in the brewing and associated industries. It is suitable for novices, such as students of malting, brewing, and biotechnology, as well as beer consumers with a nascent interest in science or a desire to break into the industry. And because it documents how training can be applied around the clock in the conversion of barley and hops, through the agency of yeast, into beer, it will equally benefit professionals, such as brewing chemists, biochemists, and microbiologists, as well as industry suppliers and technical staff in malt houses and breweries.
No matter your experience level, Scientific Principles of Malting and Brewing, Second Edition, will help clarify both your beer and the science behind it.
Scientific Principles of Malting and Brewing, Second Edition
The Basics of Malting and Brewing
Classification of Beer Types
A Chemistry and Biochemistry Primer
A Microbiology Primer
The Quality and Wholesomeness of Beer
Grains Used for Brewing Beer
Malting and Malt
The Components of Barley and Their Degradation During Malting and Mashing
Solid and Liquid Adjuncts
The Production of Sweet Wort
Hop and Hop Products
Wort Boiling, Clarification, and Cooling
Downstream Processing: Cold Conditioning, Filtration, and Stabilization
Beer Flavor: Nature, Origins, and Control
The Microbiology of Malting, Brewing, and Beer
Packaging and Warehousing
A Statistics Primer
Quality Control and Quality Assurance
Environmental Aspects of Malt and Beer Production
Scientific Principles of Malting and Brewing, Second Edition, provides a guide to fundamental malting and brewing science technologies. Its reader-friendly coverage is ideal for students of malting, brewing, and biotechnology, as well as consumers who are interested in malting and brewing science or have a desire to enter the industry. This book also provides a valuable primer on malting and brewing science for experienced professionals and anyone in need of a current review.
In this comprehensive and updated second edition, authors Charles W. Bamforth and Glen P. Fox share the approach followed in their successful university program on malting and brewing science at the University of California (UC), Davis. Bamforth was the first Anheuser-Busch Endowed Professor of Malting and Brewing Science at UC Davis, serving more than 20 years, and is now a Distinguished Professor Emeritus, and Fox is the current Anheuser-Busch Endowed Professor at UC Davis. Both also hold professorships in distinguished brewing education programs worldwide and have received prestigious awards for their expertise.
60-Day Evaluation for Instructors
Educators may review Scientific Principles of Malting and Brewing, Second Edition, for consideration as a course textbook for a limited time.
To request a review copy of the book for evaluation send an e-mail to firstname.lastname@example.org. Please include the name of the book, the name of your course, and the name of your institution, along with your name, address, phone number, and email address.
Educators inside the U.S. — Examine the book free for 60 days with no obligation to purchase. You will receive the book with an invoice. If you choose to keep the book but not adopt it for your class, simply pay the invoice. If you choose to adopt the book, requiring it for your class, keep the book with compliments of MBAA when you write “Complimentary Desk Copy” on your invoice and return it with a photocopy of your bookstore order or bookstore requisition form for 10 or more copies of the textbook. You may also request a Direct Discount Promotion Code for your students as described below. If you decide not to adopt the book for your class and you do not wish to keep the book for your personal use, simply return the book with a copy of your invoice and write “Cancel” on the invoice.
Educators outside the U.S. — Purchase the book online now, and if you choose to adopt the book for class, email or mail a photocopy of your bookstore order or bookstore requisition form for 10 or more copies of the textbook and ask MBAA to provide a refund for the book. If you decide not to adopt the book for your class and you do not wish to keep the book for your personal use, simply return the book with a copy of your invoice within 60-days of the order date and write “Cancel” on the invoice. You will receive a refund for the price of the book.
Direct Discounts for Your Students
MBAA will provide a student discount code to educators who adopt the book, offering 35% off the list price directly to your students.
Publish Date: 2023
Format: 8” x 10” hardcover
ISBN: Print: 978-1-881696-50-6
Publication Weight: 3 lbs
By Charles W. Bamforth and Glen P. Fox
List Price:149.00Scientific Principles of Malting and Brewing, Second Edition