Beer: Tap into the Art and Science of Brewing

Description

Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to todays brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beer flavor, and the development of the global brewing industry. Each of the staples of brewing (barley, hops, water, and yeast), the fundamental processes of brewing (mashing, boiling, fermentation, maturation, and packaging), and the quality determinants (flavor, foam, color, and clarity) is covered in comprehensive detail. Never losing sight of the central role of science in beers design and manufacture, Bamforth closes with some predictions about the future of the industry. EEn......Page 0 Beer: Tap into the Art and Science of Brewing, Second Edition......Page 1 Back Cover......Page 2 Copyright Info......Page 6 Dedication......Page 7 Foreword......Page 9 Preface......Page 11 Preface to the First Edition......Page 13 Acknowledgments......Page 15 TOC......Page 17 Introduction......Page 19 1 - From Babylon to Busch - The World of Beer and Breweries......Page 23 2 - Grain to Glass - The Basics of Malting and Brewing......Page 65 3 - Eyes, Nose, and Throat - The Quality of Beer......Page 81 4 - The Soul of Beer - Malt......Page 103 5 - The Wicked and Pernicious Weed - Hops......Page 125 6 - Cooking and Chilling - The Brewhouse......Page 139 7 - Goddisgoode - Yeast and Fermentation......Page 157 8 - Refining Matters - Downstream Processing......Page 175 9 - Measure for Measure - How Beer Is Analyzed......Page 187 10 - To the Future - Malting and Brewing in Years to Come......Page 203 Appendix - Some Scientific Principles......Page 212 Glossary......Page 220 Notes......Page 232 Further Reading......Page 233 Index......Page 234