Brewmaster's Art History and Science of Beermaking

Brewmaster's art : the history and science of beermaking by Professor Charles W. Bamforth.



University of California, Davis January 8, 2009 | ISBN 9781440715426 PDF + Audio MP3 48 kbps | 174 MBWith origins 8,000 years in the past, beer brewing has held a prominent place in many and diverse cultures the world over. A university professor with more than 30 years' experience in the brewing industry, Professor Charles W. Bamforth is ideally suited to lead these engaging lectures on beermaking. With infectious enthusiasm, Professor Bamforth provides an informative look at brewing today, including commentary on the complexity and balance of flavors that make beer (in its wide range of styles) such a uniquely satisfying beverage.Course Syllabus:Lecture 1 The Shape of the Worldwide Brewing IndustryLecture 2 The Basics of BrewingLecture 3 The History of BrewingLecture 4 Raw Materials: Barley and MaltLecture 5 Raw Materials: Water and HopsLecture 6 The BrewhouseLecture 7 Fermentation Through PackagingLecture 8 Beer Styles: Top-Fermentation BeersLecture 9 Beer Styles: Bottom-Fermentation Beers and Other Product TypesLecture 10 The Quality of Beer: Flavor and Flavor StabilityLecture 11 The Quality of Beer: AppearanceLecture 12 Beer: Healthfulness and PerceptionLecture 13 Beer in the United StatesLecture 14 The Impact of Science on the Development of the Brewing Industry-Past, Present, and Future