Beer
tap into the art and science of brewing
Edición de la obra Beer
| Autor | Charles W. Bamforth |
|---|---|
| Editorial | Oxford University Press |
| Fecha de publicación | 2009 |
| Lugar | New York |
| Idioma | inglés |
| ISBN-13 | 9780195305425 |
| OCLC | 251212454 |
| LCCN | 2008050014 |
| Número de Cutter | B199b |
Foreword, Doug MuhlemanIntroduction1. From Babylon to Busch: The World of Beer and Breweries2. Grain to Glass: The Basics of Malting and Brewing3. Eyes, Nose, and Throat: The Quality of Beer4. The Soul of Beer: Malt5. The Wicked and Pernicious Weed: Hops6. Cooking and Chilling: The Brewhouse7. Goddisgoode: Yeast and Fermentation8. Refining Matters: Downstream Processing9. Measure for Measure: How Beer is Analyzed10. To the Future: Malting and Brewing in Years to ComeAppendix: Some Scientific PrinciplesGlossaryNotesFurther ReadingIndex