Beer: Tap into the Art and Science of Brewing

— —

Charles Bamforth (Professor of Food Science and Technology, Professor of Food Science and Technology, University of California Davis)

Beer

Tap into the Art and Science of Brewing

Charles Bamforth (Professor of Food Science and Technology, Professor of Food Science and Technology, University of California Davis)

$74.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Oxford University Press Inc
13 March 2009

Brewing technology; Beers

"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."

By: Charles Bamforth (Professor of Food Science and Technology Professor of Food Science and Technology University of California Davis)
Imprint: Oxford University Press Inc
Country of Publication: United States
Edition: 3rd Revised edition
Dimensions: Height: 157mm, Width: 234mm, Spine: 28mm
Weight: 1g
ISBN: 9780195305425
ISBN 10: 0195305426
Pages: 272
Publication Date: 13 March 2009
Audience: College/higher education , General/trade , A / AS level , ELT Advanced
Format: Hardback
Publisher's Status: Active

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 Books by same author Bamforth, Charles. Scientific Principles of Malting and Brewing Amer. Assn. of Cereal Chemists, 2006. $79.95. 256 pp. Bamforth, Charles. Beer: Health and Nutrition, Charles W. Bamforth, Wiley-Blackwell: 2004. $158.99. 200 pp. Bamforth, Charles. Beer: Tap Into the Art and Science of Brewing 2e. New York: OUP, 2003. $27.95. 256 pp. LTD: 5,047 Bamforth, Charles. Standards of Brewing. Brewers Publications, 2002. $39.95. 250 pp.

Reviews for Beer: Tap into the Art and Science of Brewing

This excellent book...is a good read for anyone interested in the science of beer or its consumption. --Chemistry World Bamforth is an engaging writer and truly knows his brewing. If you're a home brewer, a commercial brewer or a beer fan who wants a comprehensive book on brewing, look no further. --The Oregonian Reviews of the 2nd Edition: Brilliant! There has been an unfilled market for this type of book. . . . Happily, this book . . .is by a wide margin the best reference now available . . . The book is very well written. It has a light, almost breezy style that is mixed with a subtle yet attractively understated British wit. It is above all a great read that is hard to put down. The strongest part of this book is the discussion of the brewing process. . . . In summary, Beer: Tap into the Art and Science of Brewing is a brilliant achievement that nontechnical people will find accessible and quite valuable. It is also highly recommended for technical people because it does show how the art and science of brewing can be communicated effectively to a wider audience. -- American Brewer The authoritative, clear and easily understood description of a complex, technical, and sometimes mysterious subject is the book's greatest value. --Choice