Beer : tap into the art and science of brewing /
Charles Bamforth, who has been described as "one of the two or three brewing scientists of his generation," here gives us a revised and updated version of his definitive guide to brewing. Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing...
| Kaituhi matua: | |
|---|---|
| Hōputu: | Licensed eBooks |
| Reo: | Ingarihi |
| I whakaputaina: |
New York :
Oxford University Press,
2003.
|
| Putanga: | 2nd ed. |
| Urunga tuihono: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=129797 |
Rārangi ihirangi:
- From Babylon to Busch: the world of beer and breweries
- Grain to glass: the basics of malting and brewing
- Eyes, nose, and throat: the quality of beer
- The soul of beer: malt
- The wicked and pernicious weed: hops
- Cooking and chilling: the brewhouse
- Goodisgoode: yeast and fermentation
- Refining matters: downstream processing
- Measure for measure: how beer is analyzed
- To the future: malting and brewing in years to come.