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• Author : L. Nykänen,H. Suomalainen
• Publisher :Unknown
• Release Date :1983-05-31
• Total pages :413
• ISBN : 902771553X

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Summary :

• Author : Ian Spencer Hornsey
• Publisher :Unknown
• Release Date :2003
• Total pages :742
• ISBN : 0854046305

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Summary : A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so:·Stimulates the reader to consider how, and why, the first fermented beverages might have originated·Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer'·Considers the possible means of dissemination of early brewing technologies from their Near Eastern originsThe book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.

• Author : Richard W. Unger
• Publisher :Unknown
• Release Date :2013-05-22
• Total pages :344
• ISBN : 9780812203745

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Summary : 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 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. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively 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. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.

• Author : Anonim
• Publisher :Unknown
• Release Date :2011-05-05
• Total pages :304
• ISBN : 0080926096

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Summary : Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer. This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers. * The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experience

• Author : Larry Hawthorne
• Publisher :Unknown
• Release Date :2005-08-28
• Total pages :228
• ISBN : 0962855529

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Summary : Travelers can drink in all the atmosphere, history, and beer that Munich has to offer with this updated guide to the best watering holes in the beer-drinking capital of the world. More than 70 of Munich's best beer gardens, beer halls, pubs, and late-night hot spots are listed in detail. The colorful histories behind them are included, along with detailed maps and instructions on how to find each place. Information on Oktoberfest and other beer festivals make this guide as practical as it is entertaining. This revised edition pays for itself three times over with the enclosed beer coupons from some of Munich's most prized beer gardens. From Am Hopfengarten to Zur Schwaige, this guide's wisdom will make any trip to the Beer City a truly unforgettable travel experience.

• Author : E. Denise Baxter,Paul S. Hughes
• Publisher :Unknown
• Release Date :2001
• Total pages :138
• ISBN : 0854045880

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Summary : Presenting a timely overview of the quality, safety and nutrition of today's beers. Written in a highly readable style, the book also looks at ingredients and processes; foam, color and clarity; flavors; and the risks associated with alcoholic beverages. Possible future developments are suggested and quality assurance issues are discussed. A balanced, objective view of topical consumer-related issues is also provided.

• Author : Duane Swierczynski
• Publisher :Unknown
• Release Date :2004
• Total pages :208
• ISBN : 1931686491

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Summary : Presents facts, figures, history, and trivia on the art, science, and lore of beer and its brewing.

• Author : Andy Crouch
• Publisher :Unknown
• Release Date :2006
• Total pages :276
• ISBN : 1584654694

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Summary : A comprehensive guide to the brewpubs and breweries of New England

• Author : Lawrence A. Wenner
• Publisher :Unknown
• Release Date :2009
• Total pages :317
• ISBN : 1433100762

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Summary : Contemporary gendered identity." --Book Jacket.

• Author : Dan Rabin
• Publisher :Unknown
• Release Date :1998
• Total pages :306
• ISBN : 1579580785

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Summary : First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.

• Author : Roger C. Cotta
• Publisher :Unknown
• Release Date :2006-06
• Total pages :128
• ISBN : 9780741427809

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Summary : This is a clear, easy to read book about how the author, after years of unsuccessful dieting, finally managed to achieve success.

• Author : Charles W. Bamforth
• Publisher :Unknown
• Release Date :2003
• Total pages :233
• ISBN : 0195154797

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Summary : 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."--BOOK JACKET.

• Author : Charles Bamforth
• Publisher :Unknown
• Release Date :2009-04-03
• Total pages :272
• ISBN : 0199756368

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Summary : Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

• Author : Steve Hindy,Tom Potter
• Publisher :Unknown
• Release Date :2011-01-31
• Total pages :304
• ISBN : 1118046234

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Summary : What do you get when you cross a journalist and a banker? A brewery, of course. "A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism-as though he has forgotten that he is reporting on himself. Tom is even less forgiving-he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement." —Michael Jackson, The Beer Hunter(r) "An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!" —Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School "Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!" —Norm Brodsky, Senior Contributing Editor, Inc. magazine "Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too." —Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth "Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale." —Ken Grossman, founder, Sierra Nevada Brewing Co.

• Author : Garrett Oliver
• Publisher :Unknown
• Release Date :2011-09-09
• Total pages :920
• ISBN : 9780195367133

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Summary : "Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

• Author : George Hummel
• Publisher :Unknown
• Release Date :2011-01-01
• Total pages :456
• ISBN : 077880268X

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Summary : How to brew, ferment and enjoy world-class beers at home. Making beer at home is as easy as making soup! George Hummel smoothly guides the reader through the process of creating a base to which the homebrewer can apply a myriad of intriguing flavorings, such as fruits, spices and even smoke. There are also outstanding and easy recipes for delicious meads, tasty ciders and great sodas -- all of which can be made in a home kitchen and with minimal equipment. Using Hummel's easy-to-follow instructions and thorough analysis of the flavor components of beer, a novice homebrewer can design recipes and make beers to suit any taste or craving. Knowing exactly what's in a beer has additional benefits -- homebrewers can easily avoid the chemical additives traditionally found in mass-produced commercial beers. As an added bonus, the recipes are categorized according to their degree of difficulty, so new brewers can find the recipes that match their comfort level and then easily progress onto new skills. These 200 tantalizing beer recipes draw their inspiration from the Americas and around the world. They include: Irish amber American/Texas brown California blonde Bavarian hefeweizen Multi-grain stout Imperial pilsner Pre-Prohibition lager Golden ale Scottish 60 shilling Belgium dubble German bock Raspberry weizen Vanilla cream stout Flemish red & brown Standard dry sparkling mead There is also a comprehensive glossary that virtually guarantees readers will find answers to every question about ingredients and equipment. Packed with practical advice and effectively designed, The Complete Homebrew Beer Book is like having a personal brewmaster overseeing and guiding each creation.

• Author : The International Culinary Schools at The Art Institutes,Joe LaVilla
• Publisher :Unknown
• Release Date :2009-04-22
• Total pages :480
• ISBN : 9780470429938

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Summary : Master the mysteries of wine. The study of wine and beverages has become integral tohospitality education. The Wine, Beer, and Spirits Handbookdemystifies the wine and wine-making process, examining not onlythe making and flavor profiles of wine, beer, and spirits, but alsothe business of wine service as practiced by a chef orsommelier. Unique to this book, is the strong emphasis on food and winepairings, as well as food and beverage interactions. An entirechapter uncovers this broad, often intimidating, topic withdetailed information on table wines, sparkling wines, fortifiedwines, beer and spirits. More importantly, The Handbook explainsthe responsibilities of a sommelier from both service andmanagerial perspectives. Readers explore their wine-related dutiesincluding: the developing of wine lists, identifying faulty wines,ordering, receiving, and storing wines, conducting inventorycontrol, pricing, product research, cellar management, and thehealth and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best useof beverages, The Wine, Beer, and Spirits Handbook will helpevery student, chef, sommelier and wine enthusiast confidentlymaster the mysteries of wine and other beverages.

• Author : Randy Mosher
• Publisher :Unknown
• Release Date :2017-04-04
• Total pages :376
• ISBN : 9781612127781

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Summary : This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

• Author : Victor R. Preedy
• Publisher :Unknown
• Release Date :2011-04-28
• Total pages :1248
• ISBN : 9780080920498

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Summary : Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. 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. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals Consistent organization of each chapter provides easy-access to key points and summaries Self-contained chapters written by subject matter experts

• Author : Anne Kelk Mager
• Publisher :Unknown
• Release Date :2010
• Total pages :232
• ISBN : 9780253354495

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Summary : Beer connects commercial, social, and political history in this sobering look at the culture of drinking in South Africa. Beginning where stories of colonial liquor control and exploitation leave off, Anne Kelk Mager looks at the current commerce of beer, its valorizing of male sociability and sports, and the corporate culture of South African Breweries, the world's most successful brewing company. Mager shows how the industry, dominated by a single brewer was compelled to comply with legislation that divided customers along racial lines, but also promoted images of multi-racial social drinking in the final years of apartheid. Since the transition to majority rule, SAB has rapidly expanded into new markets -- including the United States with the purchase of Miller Brewing Company -- and continues to bolster its role in the world of men, sports, and social drinking. This lively book affords a unique view into global manufacturing, monopolies, politics and public culture, race relations, and cold beer.

• Author : Alison Boteler
• Publisher :Unknown
• Release Date :2009-01-01
• Total pages :256
• ISBN : 9781616735364

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Summary : Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.