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Beer
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. The only detailed book that specifically addresses the science of beer quality Addresses the various impacts on and perception of beer quality Includes expert insights based on real-world experience

Charles W. Bamforth Academic Press ISBN: 9780126692013

012669201
Price: $160.00
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Beer Is Proof God Loves Us
by Charles W. Bamforth

Legendary beer expert Charlie Bamforth presents the most compelling social history of beer ever written: where it’s come from, and where it’s headed. From centuries-old cultural values to radical new approaches, craft brewing to globalization, it’s an amazing story. Bamforth tells it all–with humor, behind-the-scenes insight, and sheer joy!

As the first Anheuser-Busch Endowed Professor of Malting and Brewing Science at University of California-Davis, Bamforth (Beer: Health and Nutrition) writes with passion and expertise in this semiautobiographical ode to beer. Discussing diverse topics such as the global consolidation of beer production, health aspects, the environmental impact of beer, and the nuances of beer quality, he attempts to cover a lot of ground in ten relatively short chapters. Referencing a Benjamin Franklin quote, the title not only alludes to the spiritual transcendence Bamforth finds in a glass of beer but also foreshadows the spattering of awkward considerations of religion throughout the book. Not meant to be objective outsider's accounts, Bamforth's stories are intensely personal. A sizable endnotes section includes additional stories and explains beer arcanum. VERDICT While Bamforth's knowledge is deep and admirable, only true beer cognoscenti would be interested in this somewhat disjointed mix of storytelling, cultural history, and advocacy.—Rukshana Singh, Torrance P.L., CA

Pub. Date: October 2010 Publisher: FT Press Format: Hardcover , 237pp
013706507

Price: $25.99
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Beer: Health and Nutrition
by Charles W. Bamforth

This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues.

Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.

Publisher: Wiley, John & Sons, Incorporated Pub. Date: August 2004 ISBN-13: 9780632064465 184pp

063206446
Price: $189.99
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Brewing
by Michael Lewis, Tom W. Young

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Publisher: Springer-Verlag New York, LLC Pub. Date: January 2003 ISBN-13: 9780306472749 412pp Edition Description: Second Edition Edition Number: 2

030647274
Price: $89.95
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Grape vs. Grain

Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.

• The first book to compare beer and wine • Suitable for general readers and as an introductory course to brewing science • Shows how wine and beer can actually be part of a healthy lifestyle.

  • Author: Charles Bamforth
  • Binding: Hardcover
  • Copyright: 2008
  • Publisher: Cambridge University Press

052184937
Price: $35.99
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Standards of Brewing
This book is for all brewers, whether they consider brewing to be art or science. Its simple aim is to highlight what measurements (the numbers) can do to produce product consistency and excellence, by achieving control over raw materials and the brewing process.

by Charles W. Bamforth, Bamforth Charlesw Paperback Publisher: Brewers Publications Pub. Date: September 2002 ISBN-13: 9780937381793 Sales Rank: 304,315 209pp

093738179
Price: $39.95
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