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Displaying 1 to 10 of 1233

Beer : tap into the art and science of brewing

by:Bamforth, Charles W., 1952-

"This book introduces the reader to the history of brewing and how the brewing process has evolved throughout the aeons. The shape of the industry as it is today, in terms of types of company, where they operate, and how much beer they produce, is unveiled. Key milestones of brewing science are described - and the role that scientists working in the brewing industry have played in industries beyond brewing alone is highlighted. Each of the staples of brewing (barley, hops, water, and yeast) is covered in detail in terms of how it is selected, provided, and used. The fundamental processes of brewing (mashing, boiling, fermentation, maturation, and packaging) are explained lucidly, as are the techniques that are employed to assure quality in the process steam and product. The various styles of beer are explained, as are the fundamental quality determinants: flavor, color, foam, and clarity. The book explains not only why beer is invariably safe to drink but also why it can make a significant and beneficial contribution to the diet. Finally the book explores how the brewing industry is likely to evolve in the coming years."--Jacket.

Editions:27  Date:1998 - 2009  Genre(s):Handbooks and manuals


Brewing battles : a history of American beer

by:Mittelman, Amy

From local and collegial to consolidated and competitive, the brewing industry followed a pattern that illustrates many of the changes that have taken place in the American business and cultural landscape over the past 100+ years. Brewing Battles explores the struggle of German immigrant brewers to establish themselves in America, within the context of federal taxation and a growing temperance movement, their losing battle against Prohibition, their rebirth and transformation into a corporate oligarchy, and the determination of home and micro brewers to reassert craft as the raison d'etre of brewing. Brewing Battles looks at beers cultural meaning from the vantage point of the brewers and their goals for market domination. Beer consumption changed over time, beginning with an alcoholic high in the early 19th century and ending with a neo-temperance low in the early 21st. The public places where people drank also changed from colonial ordinaries in peoples homes to the saloon and back to home via the disposable six pack. The book explores this story as brewers fought to create and control these changing patterns of consumption. Drinking alcohol has remained a favored activity in American society and while beer is ubiquitous, our country harbors a persistent ambivalence about drinking. An examination of how the industry prevailed in a sometimes unreceptive environment exemplifies how business helps shape public opinion. Brewing Battles reveals the complicated changes in the economic clout of the industry. Prior to the institution of the income tax in 1913 the liquor industry contributed over 50 percent of the federal governments internal revenue; 19th century temperance advocates portrayed the liquor industry as King Alcohol. Today their tax contribution is only 1 percent yet brewing actually has a much more pervasive influence, touching on almost every aspect of modern American life and contributing greatly to the GNP. Brewing Battles is this story.

Editions:10  Date:2007 - 2008  Genre(s):History


The barbarian's beverage : a history of beer in ancient Europe

by:Nelson, Max, 1972-

"Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics. Examining evidence from Greek and Latin authors from 700 BC to AD 900, the book demonstrates the important technological as well as ideological contributions the Europeans made to beer throughout the ages. The study is supported by textual and archaeological evidence and gives a fresh and fascinating insight into an aspect of ancient life that has fed through to modern society and which stands today as one of the world's most popular beverages. Students of ancient history, classical studies and the history of food and drink will find this an useful and enjoyable read"--Provided by publisher.

Editions:16  Date:2004 - 2012  Genre(s):History


Beer in health and disease prevention

by:Preedy, Victor R.

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health.

Editions:21  Date:2008 - 2011


Beer in the Middle Ages and the Renaissance

by:Unger, Richard W.

"The beer of today - brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness - is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the European Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing." "Richard W. Unger has written a study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble a complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production."--Jacket.

Editions:24  Date:2004 - 2013  Genre(s):History


Fermenting revolution : how to drink beer and save the world

by:O'Brien, Christopher Mark

Around the globe "beer activists" are fermenting a revolution one beer at a time.

Editions:7  Date:2006 - 2011  Genre(s):History, Miscellanea


The audacity of hops : the history of America's craft beer revolution

by:Acitelli, Tom

"Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,000. Now this once-fledgling movement has become ubiquitous nationwide--there's even a honey ale brewed at the White House. This book not only tells the stories of the major figures and businesses within the movement, but it also ties in the movement with larger American culinary developments. It also charts the explosion of the mass-market craft beer culture, including magazines, festivals, home brewing, and more. This entertaining and informative history brims with charming, remarkable stories, which together weave a very American business tale of formidable odds and refreshing success"-- Provided by publisher.

Editions:12  Date:2013 - 2017


Liquid bread : beer and brewing in cross-cultural perspective

by:Schiefenhövel, Wulf, 1943-

This impressive volume based on an original interdisciplinary and cross-national approach to the study of beer and brewing ... will not only make an important contribution to our knowledge of beer and brewing, but also of drinking cultures and historical change. It will be of interest to anthropologists, social scientists and the wider public. * Marion Demossier, University of Bath Beer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplin.

Editions:13  Date:2011 - 2013  Genre(s):Cross-cultural studies


Homebrew favorites : a coast-to-coast collection of over 240 beer and ale recipes

by:Lutzen, Karl F., 1961-

Gathers recipes for pale ales, brown ales, regional ales, porters, stouts, European lagers, American lagers, flavored beers, and meads.

Editions:6  Date:1994 - 2013


The Oxford companion to beer

by:Colicchio, Tom

"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

Editions:15  Date:2011 - 2012


Displaying 1 to 10 of 1233