Beer Tap into the Art and Science of Brewing

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.

Chapter 1: - FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries
Chapter 2: - GRAIN TO GLASS: The Basics of Malting and Brewing
Chapter 3: - EACH TO HER OWN: BEER STYLES
Chapter 4: - EYES, NOSE AND THROAT: The Quality of Beer
Chapter 5: - THE HEART AND SOUL OF BEER: Malt
Chapter 6: - WATER AND GENUINE TERROIR
Chapter 7: - THE WICKED AND PERNICIOUS WEED: Hops
Chapter 8: - COOKING AND CHILLING: The Brewhouse
Chapter 9: - GODDISGOODE: Yeast and Fermentation
Chapter 10: - REFINING MATTERS: Downstream Processing
Chapter 11: - MEASURE FOR MEASURE: How beer is analyzed
Chapter 12: - TO THE FUTURE: Malting and Brewing in Years to Come
Appendix One: - SOME SCIENTIFIC PRINCIPLES
Appendix Two: - GLOSSARY OF TERMS USED IN THIS BOOK

Charles Bamforth is Chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis