Beer

Tap Into the Art and Science of Brewing
4. Revised Auflage 2024
ISBN: 978-0-19-999674-2
Verlag: Oxford University Press Inc

Buch, Englisch, 328 Seiten, Format (B × H): 246 mm x 166 mm, Gewicht: 598 g

Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficionado, will gain a meaningful understanding of beer: the science and technology that are involved in its production and properties but also the art that is at the heart of producing the world's favorite alcoholic drink.

Autoren/Hrsg.

Bamforth, Charles W.

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Spitzentechnologiesektor

Inhaltsverzeichnis

- Foreword by Dr Tim Cooper

- Preface

- Preface to the Third Edition

- Preface to the Second Edition

- Preface to the First Edition

- Acknowledgments

- Introduction

- Chapter 1: FERTILE CRESCENT TO FRANKFURT: The World of Beer and Breweries

- Chapter 2: A BRIEF HISTORY OF BEER

- Chapter 3: BARLEY TO BARREL: The Basics of Malting and Brewing

- Chapter 4: PERSONAL CHOICE: Beer Styles

- Chapter 5: SEE, SMELL, SAVOR: The Quality of Beer

- Chapter 6: BEER AND BODY

- Chapter 7: THE HEART AND SOUL OF BEER: Malt

- Chapter 8: WATER: And Genuine Terroir

- Chapter 9: RICE, CORN AND OTHER TOUCHY SUBJECTS

- Chapter 10: THE WICKED AND PERNICIOUS WEED: Hops

- Chapter 11: HOT STUFF: The Brewhouse

- Chapter 12: GODESGOOD: Yeast and Fermentation

- Chapter 13: REFINING MATTERS: Downstream Processing

- Chapter 14: ENVIRONMENTAL MATTERS

- Chapter 15: MEASURE FOR MEASURE: How Beer Is Analyzed

- Chapter 16: REVERENCE FOR BEER

- Chapter 17: TO THE FUTURE: Malting and Brewing in Years to Come

- Glossary

- Further Study

- Index

Über Autor(innen)

Dr Charles W. Bamforth has been part of the brewing industry since 1978. Formerly with the Brewing Research Foundation and Bass in the UK, he was lead professor of brewing at UC Davis for 20 years from 1999. He is Distinguished Professor Emeritus at UC Davis and Honorary Professor with the University of Nottingham in England, as well as Senior Quality Advisor to Sierra Nevada Brewing Company. He is the author of numerous articles, papers and books on beer (and soccer), has featured extensively in the media and has received many awards for his contributions to the industry.