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Beer: Tap into the Art and Science of Brewing Hardcover – April 3, 2009


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Beer: Tap into the Art and Science of Brewing + The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food + Tasting Beer: An Insider's Guide to the World's Greatest Drink
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Product Details

  • Hardcover: 272 pages
  • Publisher: Oxford University Press; 3 edition (April 3, 2009)
  • Language: English
  • ISBN-10: 0195305426
  • ISBN-13: 978-0195305425
  • Product Dimensions: 9.2 x 6.2 x 1.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #158,098 in Books (See Top 100 in Books)

Editorial Reviews

Review


"This excellent book...is a good read for anyone interested in the science of beer or its consumption."--Chemistry World


"Bamforth is an engaging writer and truly knows his brewing. If you're a home brewer, a commercial brewer or a beer fan who wants a comprehensive book on brewing, look no further."--The Oregonian


Reviews of the 2nd Edition:


"Brilliant! There has been an unfilled market for this type of book. . . . Happily, this book . . .is by a wide margin the best reference now available . . . The book is very well written. It has a light, almost breezy style that is mixed with a subtle yet attractively understated British wit. It is above all a great read that is hard to put down. The strongest part of this book is the discussion of the brewing process. . . . In summary, Beer: Tap into the Art and Science of Brewing is a brilliant achievement that nontechnical people will find accessible and quite valuable. It is also highly recommended for technical people because it does show how the art and science of brewing can be communicated effectively to a wider audience." -- American Brewer


"The authoritative, clear and easily understood description of a complex, technical, and sometimes mysterious subject is the book's greatest value."--Choice


About the Author


Charles Bamforth is Chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis

Books by same author Bamforth, Charles. Scientific Principles of Malting and Brewing Amer. Assn. of Cereal Chemists, 2006. $79.95. 256 pp. Bamforth, Charles. Beer: Health and Nutrition, Charles W. Bamforth, Wiley-Blackwell: 2004. $158.99. 200 pp. Bamforth, Charles. Beer: Tap Into the Art and Science of Brewing 2e. New York: OUP, 2003. $27.95. 256 pp. LTD: 5,047 Bamforth, Charles. Standards of Brewing. Brewers Publications, 2002. $39.95. 250 pp.

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Customer Reviews

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I found it very informative and an easy read.
Leonard J. Pollara
The book is a little dated, most of the information about international brewing companies is quite outdated.
DocBrewMaster
Good basic overview of the industrial brewing process and brewing science.
Jacob R Didion

Most Helpful Customer Reviews

51 of 54 people found the following review helpful By J. List on February 22, 2006
Format: Hardcover
I read this book, cover to cover in a couple afternoons. Even then it took me that long only because I had to do some other things. I thought this was a very well-written book, and fairly informative. It was nice to have all of this information in one handy little volume, although this is by no means a reference work.

My Likes: This book reads like a museum exhibit at a brewery. I like museums and I like brewerys. The author lets you see some of the more in-depth processes that are not done directly at the brewery, tells you about how the brewery does things and gives you a general feel for how the industry works.

My dislikes: The Author glosses over a lot of stuff. Some things are dealt with in great detail (like the malting process) while some other things are generally passed over (like brewing and sparging). Granted, this may have been because the author did not want the reader to become bored and inundated with things that you can find in just about any home brewing book on the market.

Buy this book IF:

- You are very interested in the business of brewing.

- You are a beer expert and need to own every book about beer.

- You are a homebrewer intellectual who likes to know everything about what you are doing.

Do not buy this book if:

- You are looking for a detailed description of the chemical reactions and biological workings of beer.

- You already own a brewery (or microbrewery)

- You are looking for a book that will help you make better beer.
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8 of 12 people found the following review helpful By A Customer on April 20, 1999
Format: Hardcover
The author first introduces the history and evolution of brewing, explaining some of the hows and whys of beer-making. The scientific content of the book is very accurate and complete and is presented in a non-intimidating fashion. Finally, the sections on how the finished product is prepared, packaged and marketed gives a good understanding of what goes into it all before it arrives at the bar.
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4 of 6 people found the following review helpful By A Customer on October 18, 1998
Format: Hardcover
This Brewing Science/History work is full-bodied, of wonderful color, of high clarity, and More Filling. A charming and insightful mix of lay and technical terms describing the entire breadth of Beer processing and historical lore. The book has a distinctive English flavor to it which results in an added benefit of perspective for any American Brewers library. A very affordable reference work. Thank You Dr. Bamforth!
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Format: Kindle Edition Verified Purchase
Great book! I'm new in the beer world and wanted to have a quick look into process, ingredients and the art of brewing and it really gave me an idea. You will definitely not be a brewer after reading it, but you will be able to understand beer labels and reviews in teh internet. At least you'll know what they are talking about. I'm giving it 4 stars because there is a really tedious part where it gets too much chemistry on it, maybe someone will like it, ofr me that was the only boring part.
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By Jacob R Didion on August 19, 2013
Format: Kindle Edition Verified Purchase
Good basic overview of the industrial brewing process and brewing science. Used it in a few projects as a source, but was mostly redundant knowledge for most advanced home brewers.
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By joedonn on July 11, 2013
Format: Kindle Edition Verified Purchase
Good overview of many of the aspects of brewing and brewing science. Not too deep in any particular area, but providing enough information to provide a very strong base for other research/exploration in brewing.
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Format: Hardcover Verified Purchase
This book has helped me to explain to people not avid with brewing matters the brewing matters. It's the door to understand the brewing world by the easy way.
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By J.Lee on December 20, 2012
Format: Hardcover Verified Purchase
I bought this book because I took the course taught by the author of the book, Professor Charles Bamforth aka "Good Evening Charles." While I loved the class immensely, the book was a bit more difficult to love. The book itself attempts to be as humorous as Prof. Bamforth and while it does have a humorous tone, it sadly falls short. However, for what it lacks in Prof. Bamforth's colorful personality, it is extremely informative, with detailed explanations of every step in the the brewing process from the growing of the grains to the bottling and distribution. He also includes lots of information about current brewing powerhouses and cultural drinking trends because he does have personal relationships with Dan Gordon of Gordon Biersch and Ken Grossman of Sierra Nevada, both of whom give guest lectures every quarter. Even if you don't plan to go into the brewing business, this is a very good book.
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