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Viser: Beer - Tap into the Art and Science of Brewing
Beer Vital Source e-bog
Charles W. Bamforth
(2023)
Oxford University Press
151,00 kr.
Leveres umiddelbart efter køb
Beer Vital Source e-bog
Charles W. Bamforth
(2023)
Oxford University Press
131,00 kr.
Leveres umiddelbart efter køb
Søgbar e-bog
Beer Vital Source e-bog
Charles W. Bamforth
(2023)
Oxford University Press
199,00 kr.
Leveres umiddelbart efter køb
Beer
Tap into the Art and Science of Brewing
Charles W. Bamforth
(2024)
Sprog: Engelsk
Oxford University Press, Incorporated
268,00 kr.
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Detaljer om varen
- 4. Udgave
- Vital Source 365 day rentals (dynamic pages)
- Udgiver: Oxford University Press (Oktober 2023)
- ISBN: 9780199996766R365
Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficionado, will gain a meaningful understanding of beer: the science and technology that are involved in its production and properties but also the art that is at the heart of producing the world's favorite alcoholic drink.
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Bookshelf online: 365 dage fra købsdato.
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Detaljer om varen
- 4. Udgave
- Vital Source 180 day rentals (dynamic pages)
- Udgiver: Oxford University Press (Oktober 2023)
- ISBN: 9780199996766R180
Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficionado, will gain a meaningful understanding of beer: the science and technology that are involved in its production and properties but also the art that is at the heart of producing the world's favorite alcoholic drink.
Licens varighed:
Bookshelf online: 180 dage fra købsdato.
Bookshelf appen: 180 dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Bookshelf online: 180 dage fra købsdato.
Bookshelf appen: 180 dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Detaljer om varen
- 4. Udgave
- Vital Source searchable e-book (Reflowable pages)
- Udgiver: Oxford University Press (Oktober 2023)
- ISBN: 9780199996766
Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficionado, will gain a meaningful understanding of beer: the science and technology that are involved in its production and properties but also the art that is at the heart of producing the world's favorite alcoholic drink.
Licens varighed:
Bookshelf online: 365 dage fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Bookshelf online: 365 dage fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Detaljer om varen
- 4. Udgave
- Hardback: 328 sider
- Udgiver: Oxford University Press, Incorporated (Januar 2024)
- ISBN: 9780199996742
Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficionado, will gain a meaningful understanding of beer: the science and technology that are involved in its production and properties but also the art that is at the heart of producing the world's favorite alcoholic drink.
Foreword by Dr Tim CooperPreface Preface to the Third EditionPreface to the Second Edition Preface to the First Edition Acknowledgments Introduction
Chapter 1: FERTILE CRESCENT TO FRANKFURT: The World of Beer and Breweries
Chapter 2: A BRIEF HISTORY OF BEERChapter 3: BARLEY TO BARREL: The Basics of Malting and Brewing
Chapter 4: PERSONAL CHOICE: Beer Styles
Chapter 5: SEE, SMELL, SAVOR: The Quality of Beer
Chapter 6: BEER AND BODYChapter 7: THE HEART AND SOUL OF BEER: Malt
Chapter 8: WATER: And Genuine Terroir
Chapter 9: RICE, CORN AND OTHER TOUCHY SUBJECTS
Chapter 10: THE WICKED AND PERNICIOUS WEED: Hops
Chapter 11: HOT STUFF: The Brewhouse
Chapter 12: GODESGOOD: Yeast and Fermentation
Chapter 13: REFINING MATTERS: Downstream Processing
Chapter 14: ENVIRONMENTAL MATTERSChapter 15: MEASURE FOR MEASURE: How Beer Is Analyzed
Chapter 16: REVERENCE FOR BEERChapter 17: TO THE FUTURE: Malting and Brewing in Years to Come Glossary Further Study Index
Chapter 1: FERTILE CRESCENT TO FRANKFURT: The World of Beer and Breweries
Chapter 2: A BRIEF HISTORY OF BEERChapter 3: BARLEY TO BARREL: The Basics of Malting and Brewing
Chapter 4: PERSONAL CHOICE: Beer Styles
Chapter 5: SEE, SMELL, SAVOR: The Quality of Beer
Chapter 6: BEER AND BODYChapter 7: THE HEART AND SOUL OF BEER: Malt
Chapter 8: WATER: And Genuine Terroir
Chapter 9: RICE, CORN AND OTHER TOUCHY SUBJECTS
Chapter 10: THE WICKED AND PERNICIOUS WEED: Hops
Chapter 11: HOT STUFF: The Brewhouse
Chapter 12: GODESGOOD: Yeast and Fermentation
Chapter 13: REFINING MATTERS: Downstream Processing
Chapter 14: ENVIRONMENTAL MATTERSChapter 15: MEASURE FOR MEASURE: How Beer Is Analyzed
Chapter 16: REVERENCE FOR BEERChapter 17: TO THE FUTURE: Malting and Brewing in Years to Come Glossary Further Study Index
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