Sign: $10.34
| Situation: |
Apt: A e book that has been read nonetheless is in correct condition. Very minimal injury to the quilt alongside side scuff |
Layout: | Hardcover |
| Language: | English | Newsletter Year: | 2009 |
| ISBN: |
0195305426 |
EAN: |
9780195305425 |
| Product Records | |
| Beer in some compose has been brewed since the days of aged Babylon. Ever since that time it has been a key half of the social fabric of many cultures across the arena. The brewing process has developed incrementally, and the main sequence of processes had remained unaltered for generations.This e book introduces readers to the ancient past of brewing and how the brewing process has developed via the ages. The third edition entails extra data referring to the ancient past of beer especially in america; British, Japanese, and Egyptian beer; beer in the context of bodily health andnutrition; and further on different forms 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. Ultimately, new sections on beer in relation to food, contrastingattitudes in direction of beer in Europe and The United States, how beer is marketed, disbursed, and retailed in the US, and current ways of coping with yeast are included as smartly. | |
| Product Identifiers | |
| Publisher | Oxford University Press, Included |
| ISBN-10 | 0195305426 |
| ISBN-13 | 9780195305425 |
| eBay Product ID (ePID) | 70925349 |
| Product Key Ingredients | |
| Layout | Hardcover |
| Newsletter Year | 2009 |
| Language | English |
| Dimensions | |
| Weight | 18.4 Oz |
| Width | 6.5in. |
| Height | 0.9in. |
| Length | 9.4in. |
| Extra Product Ingredients | |
| Dewey Edition | 22 |
| Desk of Mumble material | FOREWORD by Professor Graham Stewart PREFACE PREFACE TO SECOND EDITION PREFACE TO FIRST EDITION ACKNOWLEDGEMENTS TABLE OF CONTENTS INTRODUCTION 1. FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries 2. GRAIN TO GLASS: The Basics of Malting and Brewing 3. EACH TO HER OWN: BEER STYLES 4. EYES, NOSE AND THROAT: The Quality of Beer 5. THE HEART AND SOUL OF BEER: Malt 6. WATER AND GENUINE TERROIR 7. THE WICKED AND PERNICIOUS WEED: Hops 8. COOKING AND CHILLING: The Brewhouse 9. GODDISGOODE: Yeast and Fermentation 10. REFINING MATTERS: Downstream Processing 11. MEASURE FOR MEASURE: How beer is analyzed 12. TO THE FUTURE: Malting and Brewing in Years to Come Appendix One: SOME SCIENTIFIC PRINCIPLES Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK FURTHER READING INDEX |
| Illustrated | Fine |
| Dewey Decimal | 641.6/23 |
| Copyright Date | 2009 |
| Author | Charles Bamforth |
| Edition Number | 3 |
| Different of Pages | 272 Pages |
| Lc Classification Number | Tp577.B34 2009 |
| Newsletter Date | 2009-04-03 |
| Stories | “Bamforth is an partaking author and in actuality knows his brewing. If you’re a house brewer, a industrial brewer or a beer fan who needs a comprehensive e book on brewing, gaze no extra.”–The Oregonian Stories of the 2nd Edition: “Apt! There has been an unfilled market for the sort of e book. . . . Happily, this e book . . .is by a broad margin the entirely reference now available . . . The e book is terribly smartly written. It has a gentle-weight, almost breezy vogue that is mixed with a delicate yet attractively understated British wit. It is above all a mountainous read that is exhausting to set down. The strongest half of this e book is the discussion of the brewing process. . . . In summary, Beer: Tap into the Art work and Science of Brewing is an excellent fulfillment that nontechnical other folks will compile accessible and somewhat precious. It will seemingly be highly suggested for technical other folks because it does point out how the art and science of brewing can even be communicated effectively to a valuable wider audience.” — American Brewer “The authoritative, determined and without jam understood description of a advanced, technical, and normally mysterious topic is the e book’s finest fee.”–Different, “This unheard of e book…is a correct read for somebody thinking concerning the science of beer or its consumption.”–Chemistry World”Bamforth is an partaking author and in actuality knows his brewing. If you’re a house brewer, a industrial brewer or a beer fan who needs a comprehensive e book on brewing, gaze no extra.”–The OregonianReviews of the 2nd Edition:”Apt! There has been an unfilled market for the sort of e book. . . . Happily, this e book . . .is by a broad margin the entirely reference now available . . . The e book is terribly smartly written. It has a gentle-weight, almost breezy vogue that is mixed with a delicate yet attractively understated British wit. It is above all a mountainous read that is exhausting to set down. The strongest half of this e book is the discussion of the brewing process. . . . In summary, Beer: Tap intothe Art work and Science of Brewing is an excellent fulfillment that nontechnical other folks will compile accessible and somewhat precious. It will seemingly be highly suggested for technical other folks because it does point out how theart and science of brewing can even be communicated effectively to a valuable wider audience.” — American Brewer”The authoritative, determined and without jam understood description of a advanced, technical, and normally mysterious topic is the e book’s finest fee.”–Different, Stories of the 2nd Edition: “Apt! There has been an unfilled market for the sort of e book. . . . Happily, this e book . . .is by a broad margin the entirely reference now available . . . The e book is terribly smartly written. It has a gentle-weight, almost breezy vogue that is mixed with a delicate yet attractively understated British wit. It is above all a mountainous read that is exhausting to set down. The strongest half of this e book is the discussion of the brewing process. . . . In summary, Beer: Tap into the Art work and Science of Brewing is an excellent fulfillment that nontechnical other folks will compile accessible and somewhat precious. It will seemingly be highly suggested for technical other folks because it does point out how the art and science of brewing can even be communicated effectively to a valuable wider audience.” — American Brewer “The authoritative, determined and without jam understood description of a advanced, technical, and normally mysterious topic is the e book’s finest fee.”–Different |
| Lccn | 2008-050014 |
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