Brewmaster's art : the History and Science of Beermaking

Locations
Call Number: BOCD 641.873 Ba Oversize
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 6-week checkout	BOCD 641.873 Ba Oversize	6-week checkout	On Shelf

Compact discs.
"14 lectures"--Container.
Lecture 1. The shape of the worldwide brewing industry -- Lecture 2. The basics of brewing -- Lecture 3. The history of brewing -- Lecture 4. Raw materials : barley and malt -- Lecture 5. Raw materials : water and hops -- Lecture 6. The brewhouse -- Lecture 7. Fermentation through packaging -- Lecture 8. Beer styles : top fermentation beers -- Lecture 9. Beer styles : bottom fermentation beers and other product types -- Lecture 10. The quality of beer : flavor and flavor stability -- Lecture 11. The quality of beer : appearance -- Lecture 12. Beer : healthfulness and perception -- Lecture 13. Beer in the United States -- Lecture 14. The impact of science on the development of the brewing industry : past, present, and future.
Lecture given by Charles W. Bamforth.
Professor Bamforth discusses the history of beer brewing, current brewing technologies, and flavor attributes that make beer America's most popular alcoholic beverage.

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