Download and read online Beer in PDF and EPUB 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 third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.
Download and read online What Is a Good Beer in PDF and EPUB 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 beer qualitymean to the consumer? Does anyone have the right to stamp their judgment on it, like Robert Parker pontificates on wine? Let us journey from the container inwards and dwell on attitudes towards what is and what is not beer quality.
Download and read online Empires of Food in PDF and EPUB We are what we eat: this aphorism contains a profound truth about civilization, one that has played out on the world historical stage over many millennia of human endeavor. Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate—and gives us fascinating, and devastating, insights into what to expect in years to come. In energetic prose, agricultural expert Evan D. G. Fraser and journalist Andrew Rimas tell gripping stories that capture the flavor of places as disparate as ancient Mesopotamia and imperial Britain, taking us from the first city in the once-thriving Fertile Crescent to today’s overworked breadbaskets and rice bowls in the United States and China, showing just what food has meant to humanity. Cities, culture, art, government, and religion are founded on the creation and exchange of food surpluses, complex societies built by shipping corn and wheat and rice up rivers and into the stewpots of history’s generations. But eventually, inevitably, the crops fail, the fields erode, or the temperature drops, and the center of power shifts. Cultures descend into dark ages of poverty, famine, and war. It happened at the end of the Roman Empire, when slave plantations overworked Europe’s and Egypt’s soil and drained its vigor. It happened to the Mayans, who abandoned their great cities during centuries of drought. It happened in the fourteenth century, when medieval societies crashed in famine and plague, and again in the nineteenth century, when catastrophic colonial schemes plunged half the world into a poverty from which it has never recovered. And today, even though we live in an age of astounding agricultural productivity and genetically modified crops, our food supplies are once again in peril. Empires of Food brilliantly recounts the history of cyclic consumption, but it is also the story of the future; of, for example, how a shrimp boat hauling up an empty net in the Mekong Delta could spark a riot in the Caribbean. It tells what happens when a culture or nation runs out of food—and shows us the face of the world turned hungry. The authors argue that neither local food movements nor free market economists will stave off the next crash, and they propose their own solutions. A fascinating, fresh history told through the prism of the dining table, Empires of Food offers a grand scope and a provocative analysis of the world today, indispensable in this time of global warming and food crises.
Download and read online Die Kunst des Fermentierens in PDF and EPUB
Download and read online Principles of Brewing Science in PDF and EPUB Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.
Download and read online The Beer Bible in PDF and EPUB Winner of a 2016 IACP Award The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu. Divided into four major families—ales, lagers, wheat beers, and sour and wild ales—The Beer Bible covers everything a beer drinker wants to know about the hundreds of types of beers made, from bitters, sessions, and IPAs to weisses, wits, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, sub-styles, and tasting notes, and ending with a recommended list of the beers to know in each category. Infographic charts throughout make understanding the connection between styles and families immediately understandable. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page.
Download and read online Miracle Brew in PDF and EPUB Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it's the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer's four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell. From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four--a grass, a weed, a fungus, and water--has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered. Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we'll learn the naked truth about the world's greatest beverage.
Download and read online Miracle Brew Hops Barley Water Yeast and the Nature of Beer in PDF and EPUB Beer is the most popular alcoholic drink on the planet, but few who enjoy it know much about how its four ingredients – malted barley, hops, yeast and water – miraculously combine. We’ve been brewing and drinking beer for thousands of years, without understanding how or why the brewing process works. In the Middle Ages, yeast was called ‘godisgoode’ because no one had any idea what fermentation was. Malting barley, too, has for centuries seemed genuinely wondrous: it’s only in the last 200 years that science has identified and understood how man and yeast work together to gently (or not so gently) persuade this humble grain to give up its sugary stash for fermentation into beer. From the birth of brewing (and civilization) in the Middle East, through an exploration of water’s unmurky depths and the surreal madness of drink-sodden hop-blessings in the Czech Republic, to the stunning recreation of the first ever modern beer – Miracle Brew is an extraordinary journey through the nature and science of brewing. Along the way, we’ll meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And, almost without noticing, we’ll learn the naked truth about the world’s greatest beverage.
Download and read online Brewing Microbiology in PDF and EPUB Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste. Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management Focuses on developments in industry and academia, bringing together leading experts in the field
Download and read online Beer in PDF and EPUB For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. Beer: Quality, Safety and Nutritional Aspects brings the reader right up to date with current thinking, and will be valued by both interested consumers and those employed in industries related to the brewing industry.
Download and read online Yuengling in PDF and EPUB Can you name America's oldest brewery? If visions of outsized draft horses plod to mind, you're way off. Instead, head for the mountains--of northeastern Pennsylvania. In 1829, in Pottsville, German immigrant D.G. Yuengling set up shop to slake the thirst of immigrants flocking to the region's booming anthracite coalfields. Five generations have steered the family-owned brewery through fires, temperance, depressions, Prohibition, and the whims of changing tastes; outlasted hundreds of local competitors; and turned Yuengling from a regional name into a national institution. For 175 years, the hard-working, hands-on approach of Yuengling has kept it going, and growing, while thousands of other brands vanished into history's recycling bin. Kick back, relax, and crack open a cool history of Yuengling and Son, Inc., America's oldest brewery. It begins with the brewery's founding in 1829 by German immigrant D.G. Yuengling, who saw an opportunity in the region's growing, beer-loving immigrant population. Subsequent chapters follow the brewery into the age of bottled beer and advertising; through the dark days of Prohibition; the age of consolidation, when a few big names swallowed up or buried most regional brews; and into the age of microbrews, when consumers turned away from bland brands in search of a beer with character, leading to Yuengling's resurgence on the national scene. An epilogue gauges the company's current status and immediate future, and a chronology lists key events in the brewery's existence. Notes and copious illustrations supplement this history, which also includes a list of reference works, and an index.
Download and read online Alcoholic Beverages in PDF and EPUB Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
Download and read online Beer in Health and Disease Prevention in PDF and EPUB Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals Consistent organization of each chapter provides easy-access to key points and summaries Self-contained chapters written by subject matter experts
Download and read online Brewing Yeast and Fermentation in PDF and EPUB Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Download and read online Gluten Free Cereal Products and Beverages in PDF and EPUB Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view