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.

About the Author
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

Reviews
This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *
This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *
Intended primarily for non-practitioners, this text will be appreciated by anyone interested in brewing science and by beer lovers everywhere...Highly recommended. * Choice *



Book Information
ISBN 9780195305425
Author Charles Bamforth
Format Hardback
Page Count 272
Imprint Oxford University Press Inc
Publisher Oxford University Press Inc
Weight(grams) 567g
Dimensions(mm) 157mm * 234mm * 28mm