Beer

Description

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.

About the author:

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.

Table of contents

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