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Look Inside Grape vs. Grain

Grape vs. Grain
A Historical, Technological, and Social Comparison of Wine and Beer

£44.99

  • Date Published: May 2008
  • availability: Available
  • format: Hardback
  • isbn: 9780521849371

£ 44.99
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About the Authors
  • Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.

    • The first book to compare beer and wine
    • Suitable for general readers and as an introductory course to brewing science
    • Shows how wine and beer can actually be part of a healthy lifestyle
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    Product details

    • Date Published: May 2008
    • format: Hardback
    • isbn: 9780521849371
    • length: 224 pages
    • dimensions: 236 x 160 x 16 mm
    • weight: 0.44kg
    • contains: 7 tables
    • availability: Available
  • Table of Contents

    1. Beer and wine: some social commentary
    2. A brief history of wine
    3. A brief history of beer
    4. How wine is made
    5. How beer is made
    6. The quality of wine
    7. The quality of beer
    8. Types of wine
    9. Types of beer
    10. The healthfulness of wine and beer
    11. Conclusions about beer and wine - and the future.

  • Author

    Charles Bamforth, University of California, Davis
    Charles Bamforth is Chair of the Department of Food Science and Technology and Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He is Editor in Chief of the Journal of the American Society of Brewing Chemists and a member of the editorial boards of Master Brewers Association of the Americas Quarterly, the Journal of the Science of Food and Agriculture, and the Journal of the Institute of Brewing. Bamforth has been referred to as one of the top two or three brewing scientists of his generation.

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