Beer

by Charles W. Bamforth

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.

Genres: Brewing

245 pages, Hardcover

First published March 21, 1998

Reviews

[Micah]

The chapter on water really reveals this book's shortcomings.

[Mark]

forthcoming. i hope.