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- Oxford University Press, USA 2009; US$ 19.99
Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The... more...
- Wiley 2008; US$ 221.99
"a very timely and interesting book...well-balanced...extremely readable...highly recommended". ( Journal of the Institute of Brewing , Vol 111, No 2, 2005) "easy and pleasant to read for both specialists or beginners in beer science" ( Cerevisia - Belgian Journal of Brewing and Biotechnology , Vol 30, No 3, 2005) more...
- Wiley 2008; US$ 271.00
Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of... more...
- Pearson Education 2010; US$ 25.99
Beer Is Proof God Loves Us is a funny, engaging, and downright joyous examination of the whole world of beer and brewing. Your guide, Charlie Bamforth, may be the world's #1 expert on every aspect of beer. After a worldwide search, he was selected as the first Anheuser-Busch Professor of Brewing Science at the University of California, Davis. Now,... more...
- Pearson Education 2010; US$ 1.99
This is the eBook version of the printed book. This Element is an excerpt from Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (9780137065073) by Charles W. Bamforth. Available in print and digital formats. An expert meditates on beer quality: from the bottle to the bubbles and beyond. What exactly does... more...
- Brewers Publications 2002; US$ 38.99
Standards of Brewing covers an essential topic for today?s brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations-even months after production. Bamforth covers the principles and... more...
- Elsevier Science 2003; US$ 190.00
Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation,... more...
- Elsevier Science 2011; US$ 165.00
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... more...