Food, Fermentation, and Micro-organisms

Charles W. Bamforth

David J. Cook

Wiley/Blackwell

FLAVOR is the second book in the Practical Guides to Beer Quality series. FLAVOR offers an easy-to-read yet comprehensive and authoritative description on the science of flavor in brewing. It also addresses how factors such as raw materials and the process impact the flavor and aroma of beer.

FLAVOR: Practical Guides for Beer Quality

Reference

American Society of Brewing Chemists

Beer consumers these days are much less forgiving with flavor inconsistencies. Their increasingly sophisticated tastes and heightened expectations are constantly challenging breweries to raise the bar on beer quality. Flavor instability is currently one of the most critical quality issues faced by the brewing industry, and this third book in veteran author Charlie Bamforth s Practical Guides for Beer Quality Series, is a solution unto itself for ensuring the flavor stability of beer.

FRESHNESS: Practical Guides for Beer Quality

AACC International

Author Charles W. Bamforth, who has been part of the brewing industry for more than 40 years, presents the science behind beer in a clear, fun manner. In his signature chatty, informal style, Bamforth takes readers through the complex nature of color and turbidity. He explains how raw materials, processing, and packaging can impact color and clarity, enabling readers to think systematically and knowledgeably about ways to achieve the qualities they desire in their beer. He also offers straightforward guidelines on how to measure and interpret color and clarity, helping readers improve quality performance. Finally, he provides a wealth of useful references and links, directing readers to informative sources about methods and equipment. And of course, woven throughout the book are the author s insightful and authoritative anecdotes.

COLOR AND CLARITY: Practical Guides for Beer Quality

Science & Math

UNKNO

In this accessible yet informative guide, Bamforth explains the processes behind the development of standard methods, how they are evaluated, and why they are important for accuracy and precision. He also discusses the difference between quality control (reactive) and quality assurance (proactive) and introduces Hazard Analysis Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC). And woven throughout the narrative are colorful anecdotes and informed insights based on Bamforth s more than 40 years in the brewing industry.

QUALITY SYSTEMS: Practical Guides for Beer Quality

People have consumed beer for more than 8,000 years—and for many, beer has served as a food as much as a drink. Beer found its place on the dining table because it was realized to be safer than water and to provide nutrients. Certainly, beer has more nutritional value than any other alcoholic beverage and is better suited to a balanced diet. In the sixth and final installment in the ASBC series Practical Guides for Beer Quality, Charles W. Bamforth offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness. He highlights the food safety issues associated with producing beer, the current understanding of beer consumption, the basis for making health claims about beer consumption, and the potential negative and positive health effects of drinking beer. Bamforth also identifies how brewers can ensure that their products are as safe and wholesome as possible by guiding them through risk factors and recommending preventive and corrective measures. He helps brewers understand how to avoid chemical and microbiological contamination and describes the relationship between raw materials and related processes and the levels of beneficial and adverse components in beer. With more than 40 years in the brewing industry, Bamforth is skilled at presenting complex scientific issues in a readily understood and applicable manner. He takes a straightforward approach to discussing science and focuses on the practicalities of health and wholesomeness as they relate to brewing. Beer Safety and Wholesomeness will be a valuable resource not only to professionals in the brewing industry but also to people who love their beer!

Beer Safety and Wholesomeness: Practical Guides for Beer Quality

The American Society of Brewing Chemists

Scientific Principles of Malting & Brewing, Second Edition

Glen P. Fox

FOAM guides the reader through the many factors that impact foam, culminating in a step-by-step explanation of how problems with too much or too little foam can be interpreted and rectified. The book takes the reader through the role that foam plays in perceived quality, the factors that impact foam, and the contributions that all stages from barley to dispense make to foam. It also describes how to measure head stability and cling and diagnose problems with over foaming (gushing). The author has conducted detailed research studies on foam for more than 30 years and indeed has been referred to as the Pope of Foam.

FOAM: Practical Guides for Beer Quality

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Books by Charles W. Bamforth