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Beer : tap into the art and science of brewing

著者: Charles W Bamforth
出版商: New York : Oxford University Press, 2003.
版本/格式:   图书 : 英语 : 2nd ed查看所有的版本和格式
提要:
"This book introduces the reader to the history of brewing and how the brewing process has evolved throughout the aeons. The shape of the industry as it is today, in terms of types of company, where they operate, and how much beer they produce, is unveiled. Key milestones of brewing science are described - and the role that scientists working in the brewing industry have played in industries beyond brewing alone is  再读一些...
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详细书目

类型/形式: Amateurs' manuals
Manuels d'amateurs
材料类型: 互联网资源
文件类型: 书, 互联网资源
所有的著者/提供者: Charles W Bamforth
ISBN: 0195154797 9780195154795
OCLC号码: 49743591
描述: xvi, 233 p. : ill. ; 24 cm.
内容: From Babylon to Busch: the world of beer and breweries --
Grain to glass: the basics of malting and brewing --
Eyes, nose, and throat: the quality of beer --
The soul of beer: malt --
The wicked and pernicious weed: hops --
Cooking and chilling: the brewhouse --
Goodisgoode: yeast and fermentation --
Refining matters: downstream processing --
Measure for measure: how beer is analyzed --
To the future: malting and brewing in years to come.
责任: by Charles Bamforth.
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摘要:

"This book introduces the reader to the history of brewing and how the brewing process has evolved throughout the aeons. The shape of the industry as it is today, in terms of types of company, where they operate, and how much beer they produce, is unveiled. Key milestones of brewing science are described - and the role that scientists working in the brewing industry have played in industries beyond brewing alone is highlighted. Each of the staples of brewing (barley, hops, water, and yeast) is covered in detail in terms of how it is selected, provided, and used. The fundamental processes of brewing (mashing, boiling, fermentation, maturation, and packaging) are explained lucidly, as are the techniques that are employed to assure quality in the process steam and product. The various styles of beer are explained, as are the fundamental quality determinants: flavor, color, foam, and clarity. The book explains not only why beer is invariably safe to drink but also why it can make a significant and beneficial contribution to the diet. Finally the book explores how the brewing industry is likely to evolve in the coming years."--BOOK JACKET.

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