Beer (Hardcover)

~ Charles Bamforth (Author) "Ralph Waldo Emerson (1803-1882), the great American essayist, poet, and one-time Unitarian minister, penned many learned thoughts..." (more)
Key Phrases: brewhouse operations, milled grist, wort separation, United States, United Kingdom, Sierra Nevada (more...)

Editorial Reviews

Review

"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. T he 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
--This text refers to an alternate Hardcover edition.

Product Description

Beer: Tap into the Art and Science of Brewing is the first book that enables the nonspecialist to understand this science and technology. Charles Bamforth, an esteemed authority on brewing science, has written a witty and easy-to-understand volume that covers everything from the basis of selection of the best barley, hops, and yeast through to the composition of beer as it affects the taste, head, and wholesomeness of the finished drink. Set against a historical background, Bamforth traces the history of beer from ancient Babylon to today's sophisticated brewing centers, with forecasts of what the brewing industry will look like in the twenty-first century. Beer: Tap into the Art and Science of Brewing is an excellent introduction for those interested in the brewing business, including entrepreneurs entering the expanding world of micro- and "boutique" brewing, by a recognized authority within the industry. This book will appeal not only to those whose involvement in beer is restricted to its consumption but also to those with an interest in science who will appreciate the fascinating manner by which the chemistry and microbiology of brewing have been unraveled by scientists. It is also a fun and informative book that will satiate the thirst of all beer enthusiasts.

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Product Details

• Hardcover: 245 pages
• Publisher: Da Capo Press; illustrated edition edition (March 21, 1998)
• Language: English
• ISBN-10: 0306457970
• ISBN-13: 978-0306457975
• Product Dimensions: 9.2 x 6.2 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.8 out of 5 stars  See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #2,513,278 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

3.0 out of 5 stars Fairly Small Audience intended., February 22, 2006

By	J. List "Disenchanted" (US) - See all my reviews (REAL NAME)

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.

3 of 4 people found the following review helpful:

4.0 out of 5 stars Brewing Science/Industry Overviews for Brewing Enthusiasts, October 18, 1998

By A Customer

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!

7 of 10 people found the following review helpful:

4.0 out of 5 stars Very good coverage of many aspect of brewing, April 21, 1999

By A Customer

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.