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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/49743591 Title: Beer : tap into the art and science of brewing Author: Charles W Bamforth Publisher: New York : Oxford University Press, 2003. ISBN/ISSN: 0195154797 9780195154795 OCLC:49743591

  
  

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Beer : tap into the art and science of brewing

Author:	Charles W Bamforth
Publisher:	New York : Oxford University Press, 2003.
Edition/Format:	Book : English : 2nd edView all editions and formats
Summary:	"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.  Read more...
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