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Beer: Tap into the Art and Science of Brewing Hardcover – April 3, 2009
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"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.
Top Customer Reviews
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.
This is the story of an industrial, technical process and is not a book on home brewing or the art of brewing. Bamforth begins with a brief history and then delves into the world beer market and the forces that shape it. He follows up with an overview of the brewing process beginning with the raw materials through the production of beer with a review of the major beer styles. This leads to a useful chapter on the quality of beer, the different chemical and interactions that impact beer quality and how we sense these qualities. Chapters on hops and malt discuss how they are processed into the raw materials for beer. The chapter on what happens in the brewhouse describes the transformation of malt and hops into a fermentable liquid that will produce a beer with the desired characteristics. Fermentation transforms the raw wort into beer and then a chapter on downstream processing describes how brewers transform the green beer into a marketable product. Then Bamforth discusses the kinds of tests brewers use to confirm that the current beer meets the standards they have set for it. He finishes with a discussion on the future of beer. While this may be too technical for some readers, Bamforth takes a technical subject, makes it readable and does not dumb it down.Bamforth may challenge some readers but the book is worth the effort.
Most Recent Customer Reviews
This book is kind of a "brewing 101". If you need a real reference book, pick up "Technology Brewing and Malting" its worth the investment.Published 16 days ago by andrew foss
Bought this for my intro to brewing and beer class! I personally really enjoyed reading it! If you're interested in beer, it's worth the read!Published 6 months ago by Amazon Customer
This book is great and gets 5 stars.
However, the seller did not look at this book before writing a description. Read more
A wonderful look into the world of brewing and beer. If you are even somewhat interested in brewing beer or even just drinking beer, you should read this book with a beer in hand.Published 19 months ago by Margarite Correa
The book is fine, but it took almost 20 days for me to receive it.Published 21 months ago by Luis Castro
Great entry level introduction to the wonderful fermented beverage.Published 21 months ago by Greg M. M.
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.Published on August 19, 2013 by Jacob R Didion