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

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: 1378

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 Bamforth

Publisher: Oxford University Press

ISBN: 9780199756360

Category: Cooking

Page: 272

View: 6819

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.

What Is a Good Beer?

Author: Charles W. Bamforth

Publisher: Pearson Education

ISBN: 9780132617130

Category: Technology & Engineering

Page: 10

View: 1638

This is the eBook version of the printed book. This Element is an excerpt from Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (9780137065073) by Charles W. Bamforth. Available in print and digital formats. An expert meditates on beer quality: from the bottle to the bubbles and beyond. What exactly does beer qualitymean to the consumer? Does anyone have the right to stamp their judgment on it, like Robert Parker pontificates on wine? Let us journey from the container inwards and dwell on attitudes towards what is and what is not beer quality.

The Oxford Handbook of Food Fermentations

Author: Charles W. Bamforth,Robert Edwin Ward

Publisher: Oxford University Press (UK)

ISBN: 0199742707

Category: Science

Page: 805

View: 955

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Empires of Food

Feast, Famine, and the Rise and Fall of Civilizations

Author: Andrew Rimas,Evan Fraser

Publisher: Simon and Schuster

ISBN: 9781439110133

Category: History

Page: 320

View: 4064

We are what we eat: this aphorism contains a profound truth about civilization, one that has played out on the world historical stage over many millennia of human endeavor. Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate—and gives us fascinating, and devastating, insights into what to expect in years to come. In energetic prose, agricultural expert Evan D. G. Fraser and journalist Andrew Rimas tell gripping stories that capture the flavor of places as disparate as ancient Mesopotamia and imperial Britain, taking us from the first city in the once-thriving Fertile Crescent to today’s overworked breadbaskets and rice bowls in the United States and China, showing just what food has meant to humanity. Cities, culture, art, government, and religion are founded on the creation and exchange of food surpluses, complex societies built by shipping corn and wheat and rice up rivers and into the stewpots of history’s generations. But eventually, inevitably, the crops fail, the fields erode, or the temperature drops, and the center of power shifts. Cultures descend into dark ages of poverty, famine, and war. It happened at the end of the Roman Empire, when slave plantations overworked Europe’s and Egypt’s soil and drained its vigor. It happened to the Mayans, who abandoned their great cities during centuries of drought. It happened in the fourteenth century, when medieval societies crashed in famine and plague, and again in the nineteenth century, when catastrophic colonial schemes plunged half the world into a poverty from which it has never recovered. And today, even though we live in an age of astounding agricultural productivity and genetically modified crops, our food supplies are once again in peril. Empires of Food brilliantly recounts the history of cyclic consumption, but it is also the story of the future; of, for example, how a shrimp boat hauling up an empty net in the Mekong Delta could spark a riot in the Caribbean. It tells what happens when a culture or nation runs out of food—and shows us the face of the world turned hungry. The authors argue that neither local food movements nor free market economists will stave off the next crash, and they propose their own solutions. A fascinating, fresh history told through the prism of the dining table, Empires of Food offers a grand scope and a provocative analysis of the world today, indispensable in this time of global warming and food crises.

The History of the Beer and Brewing Industry

Author: Ignazio Cabras,David Higgins

Publisher: Routledge

ISBN: 131721305X

Category: Business & Economics

Page: 234

View: 1921

Beer is widely defined as the result of the brewing process which has been refined and improved over centuries. Beer is the drink of the masses – it is bought by consumers whose income, wealth, education, and ethnic background vary substantially, something which can be seen by taking a look at the range of customers in any pub, inn, or bar. But why has beer became so pervasive? What are the historical factors which make beer and the brewing industry so prominent? How has the brewing industry developed to become one of the most powerful global generators of output and revenue? This book answers these and other related questions by exploring the history of the beer and brewing industry at a global level. Contributors investigate a number of aspects, such as the role of geographical origin in branding; mergers, acquisitions, and corporate governance (UK, European and US perspectives); national and international political economy; taxation and regulation (including historical and contemporary practice); national and international trade flows and distribution networks; and historical trends in the commercialisation of beer. The chapters in this book were originally published as online articles in Business History.

The Beer Bible

The Essential Beer Lover’s Guide

Author: Jeff Alworth

Publisher: Workman Publishing

ISBN: 0761184287

Category: Cooking

Page: 720

View: 7327

Winner of a 2016 IACP Award The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu. Divided into four major families—ales, lagers, wheat beers, and sour and wild ales—The Beer Bible covers everything a beer drinker wants to know about the hundreds of types of beers made, from bitters, sessions, and IPAs to weisses, wits, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, sub-styles, and tasting notes, and ending with a recommended list of the beers to know in each category. Infographic charts throughout make understanding the connection between styles and families immediately understandable. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page.

Das Bierbuch

Brauereien Marken Biertouren. Über 1700 Biere aus aller Welt

Author: Tim Hampson

Publisher: N.A

ISBN: 9783831028245

Category:

Page: 352

View: 4866

Beer in Health and Disease Prevention

Author: Victor R. Preedy

Publisher: Academic Press

ISBN: 0080920497

Category: Technology & Engineering

Page: 1248

View: 6483

Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals Consistent organization of each chapter provides easy-access to key points and summaries Self-contained chapters written by subject matter experts

Visualize This!

Author: Nathan Yau

Publisher: John Wiley & Sons

ISBN: 3527760229

Category: Statistics / Graphic methods / Data processing

Page: 422

View: 3262

A guide on how to visualise and tell stories with data, providing practical design tips complemented with step-by-step tutorials.

Beer Is Proof God Loves Us

The Craft, Culture, and Ethos of Brewing, Portable Documents

Author: Charles W. Bamforth

Publisher: FT Press

ISBN: 9780132172998

Category: Technology & Engineering

Page: 256

View: 4237

Beer Is Proof God Loves Us is a funny, engaging, and downright joyous examination of the whole world of beer and brewing. Your guide, Charlie Bamforth, may be the world's #1 expert on every aspect of beer. After a worldwide search, he was selected as the first Anheuser-Busch Professor of Brewing Science at the University of California, Davis. Now, he presents the most compelling social history of beer ever written: where it came from, where the brewing business stands now, and what the future holds. In this far-reaching book, he reveals: · The extraordinary complexity and artistry that can be found in great brewing · The factors that impact beer quality and wholesomeness · Centuries-old cultural values embedded in good beer Bamforth also explains what the rise of new craft breweries means to beer drinkers and what the latest global trends will have on beer consumption. The book concludes with a look to the future, illustrating how environmental issues will change the brewing industry and addressing radical new approaches to brewing, such as Happoshu and malternatives.

Die Kunst des Fermentierens

Eine tiefgreifende Erforschung grundlegender Konzepte und Prozesse aus aller Welt

Author: Sandor Ellix Katz

Publisher: N.A

ISBN: 9783864452376

Category:

Page: 621

View: 2204

Biere der Welt

Author: Michael Jackson

Publisher: N.A

ISBN: 9783831013012

Category: Beer

Page: 288

View: 1087

The Brewers Digest

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Brewing

Page: N.A

View: 9630

Eve’s Hollywood

Author: Eve Babitz

Publisher: Heyne Verlag

ISBN: 3641226449

Category: Fiction

Page: 384

View: 5521

Kennen Sie Eve Babitz? Journalistin, Partygirl, Künstlerin, Muse: Bis zu ihrem dreißigsten Lebensjahr hatte Eve Babitz bereits jede dieser Rollen inne. Schon als Kind war sie Teil der kulturellen Bohème Kaliforniens. Zu erster Berühmtheit gelangte sie als nackte Schönheit am Schachtisch mit Marcel Duchamps und als eine von Ed Ruschas Five 1965 Girlfriends. Doch ihr erstes Buch zeigt Babitz als Schriftstellerin mit eigener Stimme und eigenen Geschichten. So erzählt sie von entzückenden Highschool-Schönheiten, beneidenswert tätowierten Chicanas und Rockstars, die ihren Rausch im Chateau Marmont ausschlafen. In ihren scheinbar beiläufigen Anekdoten verdichten sich Glamour, Witz und Tragik auf einzigartige Weise. Hier lernen wir die wahre Schönheit von Los Angeles kennen: Zitrusbäume wiegen sich im Wind, immer bis zum nächsten Erdbeben.

Craft Beer Kochbuch

Author: Torsten Goffin,Stevan Paul

Publisher: Christian Brandstätter Verlag

ISBN: 3850339483

Category: Cooking

Page: 240

View: 2308

Kaum eine Woche vergeht, in der nicht irgendwo eine Brauerei neu gegründet wird. Quer durch ganz Europa verzeichnen die Bier- und Braufestivals Besucherrekorde. Tausende pilgern zu Veranstaltungen, wo Brauereien stolz die Ergebnisse ihrer Leidenschaft präsentieren. „Craft Beer", d.h. handwerklich gebrautes Bier, heißt das Phänomen, das für Furore sorgt. Bisher herrschte auf dem Buchmarkt ausgerechnet bei der naheliegenden Verbindung - Bier und Essen - gähnende Leere. Damit ist jetzt Schluss! Das Craft Beer Kochbuch ist eine wahre Liebeserklärung an die neue und geschmacksintensive Braukultur und zeigt, was und wie man mit und zu Bier kochen kann. Eine kulinarische Troika: Bestehend aus Stevan Paul, der die Rezepte entwickelt hat - allesamt weit abseits von der deftigen Tristesse, die das Genre Bierküche bislang auszeichnet. Ergänzt durch ein gutes Dutzend Porträts von Torsten Goffin über Brauer und Brauereien in Europa, Amerika und Australien. Der Foodblogger und Gastro-Journalist liefert eine Einführung in die Craft-Beer-Welt mit spannenden Geschichten und Empfehlungen zum Pairing von Bierstilen und Gerichten. Beides wird, wie schon beim Bestseller „Auf die Hand", von Daniela Haug brillant in Szene gesetzt.

Principles of Brewing Science

A Study of Serious Brewing Issues

Author: George J. Fix

Publisher: N.A

ISBN: 9780937381748

Category: Cooking

Page: 189

View: 4425

The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical study bridges the gap between professional brewing texts and standard texts on chemistry, biochemistry and thermodynamics. Recent major developments in brewing science have been significant, especially in the most crucial determinants of beer flavour quality -- fermentation and oxidation. Dr Fix pays special attention to basic chemical pathways used by bacteria and wild yeast, chemical changes that occur during malting, and the application of gas laws to carbonation and dispensation. This is a book no brewer should be without.

Birra vs vino

Author: Charles Bamforth

Publisher: Donzelli Editore

ISBN: 8860363608

Category: Cooking

Page: 180

View: 9921

Encyclopedia of Microbiology: A-C

Author: Joshua Lederberg

Publisher: N.A

ISBN: 9780122268014

Category: Microbiology

Page: 929

View: 675

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