Beer: Tap into the Art and Science of Brewing
Author: Charles Bamforth
Charles Bamforth, who has been described as "one of the two or three brewing scientists of his generation," here gives us a revised and updated version of his definitive guide to brewing.
Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's 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 beer's design and manufacture, Bamforth closes with some predictions about the future of the industry.
Ideal for the beer lover, amateur brewer, hobbyist, and undergraduate alike, The Art and Science of Brewing Beer is the ideal one-volume handbook on brewing beer.
Booknews
Enables the nonspecialist to understand the chemistry and microbiology of brewing. Bamforth, an esteemed authority on brewing science, covers everything from the basis of selection of the best barley, hops, and yeast through the composition of beer as it affects the taste, head, and wholesomeness of the finished drink. He traces the history of beer from ancient Babylon to today's sophisticated brewing centers, and forecasts what the brewing industry will look like in the 21st century. Annotation c. by Book News, Inc., Portland, Or.
Table of Contents:
Foreword, Doug Muhleman
Introduction
1. From Babylon to Busch: The World of Beer and Breweries
2. Grain to Glass: The Basics of Malting and Brewing
3. Eyes, Nose, and Throat: The Quality of Beer
4. The Soul of Beer: Malt
5. The Wicked and Pernicious Weed: Hops
6. Cooking and Chilling: The Brewhouse
7. Goddisgoode: Yeast and Fermentation
8. Refining Matters: Downstream Processing
9. Measure for Measure: How Beer is Analyzed
10. To the Future: Malting and Brewing in Years to Come
Appendix: Some Scientific Principles
Glossary
Notes
Further Reading
Index
Interesting textbook: Fleeced or American President
Cold-Weather Cooking
Author: Sarah Leah Leah Chas
No tears for summer's end! From Sarah Leah Chase, author of Nantucket Open-house Cookbook and co-author of The Silver Palate Good Times Cookbook, here are over 300 eclectic, soul-warming, intensely flavored recipes.
Selection of the Book-of-the-Month Club's HomeStyle Books.
Publishers Weekly
Gray Nantucket winter days often need a little brightening, and Chase ( Nantucket Open House Cookbook ) does her best to dispel the windy gloom with such snazzy solace as curried lentil soup with chutney butter, pumpkin prosciutto with Parmesan lasagne, and braised lamb shanks with bourbon-barbecue sauce. This is intensely flavored, ``happy'' food culled eclectically from the author's catering experiences, her Polish roots and ongoing European travels. Not one for subtlety in either food or prose, Chase--self-acknowledged as one of the ``new breed of chefs during the megatrend eighties, Ivy-educated and food-fad fed''--admits in her introduction to one chapter, ``I find the recipes . . . magnificent.'' Actually, she's not far from the truth. Occasionally combinations may be a little madcap, as in seared squid with tamari beurre blanc or whole roasted foie gras with orange and ginger, but more frequently Chase's style and enthusiasm are contagious, and the impulse is to run to the kitchen to recreate salmon and wild rice fish cakes or warm tomato pie or walnut-rum-raisin applesauce cake. The variety of chapter choices, too, is frisky, beginning with ``So Long Summer,'' with stops at ``December Dazzle'' and ``Stormy Weather and Magic Mountains,'' and reaching an appropriate close with ``The Tease of Spring.'' Illustrations not seen by PW. (Nov.)
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