Search Results: beer-tap-into-the-art-and-science-of-brewing

Beer

Tap into the Art and Science of Brewing

Author: Charles Bamforth

Publisher: Oxford University Press

ISBN: 9780199756360

Category: Cooking

Page: 272

View: 5802

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.

Beer

Tap Into the Art and Science of Brewing

Author: Charles W. Bamforth

Publisher: Oxford University Press, USA

ISBN: 9780195154795

Category: Cooking

Page: 233

View: 3419

The book explains not only why beer is invariably safe to drink but also why it can make a significant and beneficial contribution to the diet. Finally the book explores how the brewing industry is likely to evolve in the coming years."--BOOK JACKET.

Beer

Tap Into the Art and Science of Brewing

Author: Charles W. Bamforth

Publisher: Oxford University Press, USA

ISBN: 0195305426

Category: Cooking

Page: 239

View: 5881

Beer in some form has been brewed since the days of ancient Babylon. Ever since that time it has been a key part of the social fabric of many cultures around the world. The brewing process has evolved incrementally, and the basic sequence of processes had remained unaltered for generations.This book introduces readers to the history of brewing and how the brewing process has evolved through the ages. The third edition includes more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of bodily health andnutrition; and more on 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, new sections on beer in relation to food, contrastingattitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast are included as well.

The Chemistry of Beer

The Science in the Suds

Author: Roger Barth

Publisher: John Wiley & Sons

ISBN: 1118733797

Category: Science

Page: 348

View: 5776

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Grape vs. Grain

A Historical, Technological, and Social Comparison of Wine and Beer

Author: Charles Bamforth

Publisher: Cambridge University Press

ISBN: 1139471767

Category: Science

Page: 209

View: 8533

Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.

Froth!

The Science of Beer

Author: Mark Denny

Publisher: JHU Press

ISBN: 0801895693

Category: Science

Page: 200

View: 6859

different, then Froth! is for you.

Beer

A Quality Perspective

Author: N.A

Publisher: Academic Press

ISBN: 9780080926094

Category: Technology & Engineering

Page: 304

View: 9364

Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer. This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers. * The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experience

Essays in Brewing Science

Author: Michael J. Lewis,Charles W. Bamforth

Publisher: Springer Science & Business Media

ISBN: 0387330119

Category: Technology & Engineering

Page: 179

View: 2327

This book is an original and comprehensive examination of brewing from the perspective of a real brewer. The book departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side.

Standards of Brewing

Formulas for Consistency and Excellence

Author: Charles W. Bamforth

Publisher: Brewers Publications

ISBN: 1938469224

Category: Cooking

Page: 210

View: 3178

Standards of Brewing covers an essential topic for today’s brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations-even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.

Principles of Brewing Science

A Study of Serious Brewing Issues

Author: George Fix

Publisher: Brewers Publications

ISBN: 1938469194

Category: Cooking

Page: 190

View: 2660

Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

Beer

Health and Nutrition

Author: Charles W. Bamforth

Publisher: John Wiley & Sons

ISBN: 1405147970

Category: Medical

Page: 200

View: 697

This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues. Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.

The Brewmaster's Art

Author: Charles W. Bamforth

Publisher: N.A

ISBN: 9781440715426

Category: Beer

Page: N.A

View: 1749

The Brewmaster's Art

Food, Fermentation and Micro-organisms

Author: Charles W. Bamforth

Publisher: John Wiley & Sons

ISBN: 0470995262

Category: Technology & Engineering

Page: 240

View: 8254

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

Beer is Proof God Loves Us

Reaching for the Soul of Beer and Brewing

Author: Charles Bamforth

Publisher: FT Press

ISBN: 0137065078

Category: Business & Economics

Page: 237

View: 5801

Presents a history of brewing beer, discusses the changing industry, and describes how to tell a great beer from a good one.

Radical Brewing

Recipes, Tales and World-Altering Meditations in a Glass

Author: Randy Mosher

Publisher: Brewers Publications

ISBN: 0984075623

Category: Cooking

Page: 350

View: 4049

Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

Maine Beer

Brewing in Vacationland

Author: Josh Christie

Publisher: Arcadia Publishing

ISBN: 1614238898

Category: History

Page: 160

View: 4185

In the nineteenth and twentieth centuries, Maine was a stronghold for the temperance movement, but the Pine Tree State emerged from Prohibition to create a beer culture that rivals any other in the United States. Early pioneers, like D.L. Geary, established the Northeast's love affair with English-style ales, and today's upstarts brew unique and inventive recipes. Maine brewers create beer for every palate, and Maine's unique flavors--like blueberries, potatoes and even oysters--are frequently featured. Maine beer expert Josh Christie discovers the story of brewing in Vacationland by exploring Maine's large breweries, like Shipyard; its local crafters, like Rising Tide; the budding cider, spirits and mead industries; and, of course, the best places to drink across the state.

Brewing

New Technologies

Author: C Bamforth

Publisher: Woodhead Publishing

ISBN: 1845691733

Category: Technology & Engineering

Page: 500

View: 3512

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing Reviews improvements in ingredients including cereals, malts and hops Discusses developments in fermentation, filtration and packaging technologies

Brew Chem 101

The Basics of Homebrewing Chemistry

Author: Lee W. Janson

Publisher: Storey Publishing

ISBN: 1603421750

Category: Cooking

Page: 128

View: 7559

Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

Brewing Engineering and Plant Operations

Author: Karl Ockert

Publisher: Master Brewers Association of Americas

ISBN: 9780977051939

Category: Technology & Engineering

Page: 189

View: 9777

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