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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Brewing technology

Make Your Own Beer - A Guide to All Things Beer and How to Brew it Yourself (Paperback): John Shepherd Make Your Own Beer - A Guide to All Things Beer and How to Brew it Yourself (Paperback)
John Shepherd
R392 R326 Discovery Miles 3 260 Save R66 (17%) Ships in 10 - 15 working days

The primary aim is to create an accessible and practical guide to home brewing, covering all aspects of the process. The intended outcome is that somebody following the guide, would be able to brew a number of different style of beers of good quality and take pleasure from both the process and the end product. Practically, the book will also offer some introductory, but very useful, information on other issues that are relevant to the home brewer; equipment and the cost versus benefit of different types, beer styles and flavours and an understanding of key, quality ingredients. The photography will fit this approach in that images will be useful and show helpful details but also be professionally shot and be more than just functional; they will be good to look at. The style of the book will be engaging and personal, in that it is intended to guide the reader through the process as something enjoyable, rather than approach it in a purely step by step approach. It is also intended to be light-hearted and, above all, readable and so could be enjoyed by someone actually brewing beer or someone who just wants an interesting way into the topic.

How To Brew - Everything You Need to Know to Brew Great Beer Every Time (Paperback, 4th): John J. Palmer How To Brew - Everything You Need to Know to Brew Great Beer Every Time (Paperback, 4th)
John J. Palmer
R566 R504 Discovery Miles 5 040 Save R62 (11%) Ships in 10 - 15 working days

Fully revised and updated, this is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you are a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities -- accurately, clearly and simply. From ingredients and methods to recipes and equipment for brew-ing beer at home, the book is loaded with valuable information on brewing techniques and recipe formulation. A perennial best seller since the release of the 3rd edition in 2006, this is a must-have for every new and seasoned brewers library.

Craft Beer Brewing: The New Wave of Belgian Brewers (Hardcover): Jeroen Bert Craft Beer Brewing: The New Wave of Belgian Brewers (Hardcover)
Jeroen Bert
R683 R572 Discovery Miles 5 720 Save R111 (16%) Ships in 10 - 15 working days

A new wind is blowing through the rich Belgian beer landscape, loosely inspired by the American and international craft beer revolution. The latest batch of Belgian brewers are reconciling tradition with experimentation in a varied, seemingly inexhaustible, stream of new beers. This book tracks the current scene and follows the author as he brews the most popular beers in his kitchen. Included here are recipes and instructions for an accessible 'brew-in-a-bag' method of making craft beer at home. You'll discover the brewing secrets of cutting edge producers like Dok Brewing Company, Resistance, Cabardouche, L'Ermitage and many others.

Designing Great Beers - The Ultimate Guide to Brewing Classic Beer Styles (Paperback): Ray Daniels Designing Great Beers - The Ultimate Guide to Brewing Classic Beer Styles (Paperback)
Ray Daniels
R551 R489 Discovery Miles 4 890 Save R62 (11%) Ships in 10 - 15 working days

Formulas, ingredients, historical and modern day brewing practices, all these details and more are covered in Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles. Drawing on information from old brewing records, books, contemporary beer analyses, and hundreds of award-winning recipes, author Ray Daniels provides a wealth of data on the current and historical brewing techniques and ingredients for fourteen of the world's most popular ale and lager styles. Ray also includes brewing calculations for planning and adjusting brews as well a thorough examination of primary brewing ingredients.

The Home-Brewer's Problem Solver - 100 Common Problems Explored And Explained (Paperback): Erik Lars Myers The Home-Brewer's Problem Solver - 100 Common Problems Explored And Explained (Paperback)
Erik Lars Myers 1
R250 R153 Discovery Miles 1 530 Save R97 (39%) Ships in 7 - 10 working days

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew.

With a range of equipment and guidance now readily available, home-brewing is more accessible than ever. However, while the actual concept behind making beer is simple – add water to barley to create and extract sugar, add hops while boiling, cool, then feed to yeast – the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practice is being able to spot the signs of trouble and know how to respond.

Whether the reader is a first-timer trying out a new hobby or an old hand looking to produce a finely crafted artisan ale, The Home-brewer’s Problem Solver provides the information needed to nip problems in the bud and to avoid them in the fi rst place. It contains 100 common home-brew snags and setbacks, spelling out the underlying causes and offering practical solutions. Each key stage of the brewing process is tackled with accompanying photographs, practical tips and useful insights.

Contents: The basics, Ingredients, Mashing/steeping, Boiling, Fermentation, Packaging, Equipment, Finished beer.

Homebrew World - Discover the Secrets of the World's Leading Homebrewers (Hardcover): Joshua M. Bernstein Homebrew World - Discover the Secrets of the World's Leading Homebrewers (Hardcover)
Joshua M. Bernstein
R579 R415 Discovery Miles 4 150 Save R164 (28%) Ships in 10 - 15 working days

Go behind the scenes with more than 30 cutting-edge brewers across the globe and see how the magic happens. Meet the award winners, visionaries, and scofflaws leading the homebrew revolution. How did they get started? What equipment do they use? Where do they find storage space? What are their hopping techniques, yeast strategies, and aging methods? How do they keep temperatures constant without sophisticated climate controls? What's their best recipe? Get to know the Stylists who hammer home perfect takes on time-honored beers; the Hop Pack who boldly push IPAs and other hop-forward brews into fragrant new territory; the Wild Ones who are harvesting ambient yeast, unleashing rowdy microbes, and experimenting with souring bacteria to extend the boundaries of good taste; and the Creative Front, who follow one simple rule--no rules at all. Along the way, you'll discover what triggered the homebrewing renaissance, learn how some of the greatest beers went from kitchen table to world domination, hear from the pros about their successes and failures, and find out how to run your own homebrew tour. Then use the handy calendar of events to plan your next beer trip and dive headlong into the homebrew world. Recipes include: American Red Ale, Belgian Tripel, Berliner Weisse, English Mild, Farmhouse-Style Saison, Hefeweizen, Imperial Stout, New England IPA, Porter, and Raspberry Lambic.

The Joy of Brewing Cider, Mead, and Herbal Wine - How to Craft Seasonal Fast-Brew Favorites at Home (Hardcover): Nancy Koziol The Joy of Brewing Cider, Mead, and Herbal Wine - How to Craft Seasonal Fast-Brew Favorites at Home (Hardcover)
Nancy Koziol
R350 R243 Discovery Miles 2 430 Save R107 (31%) Ships in 10 - 15 working days

With a unique focus on local, seasonal produce and sustainable farming practices, this will appeal to seasoned brewers who are looking for something new as well as eco-conscious millennials ready to impress their friends on Instagram. You're ready to try your hand at home brewing, but you want to try something unique-and you also have no idea where to start. This is the book for you. Broken into three sections-mead, cider, and herbal wine-you'll learn: What basic equipment you'll need What ingredients to have on hand Step by step processes for brewing Information about ethical consumption, sustainable farming, and the science behind fermenting. And more! Whether you want to try a simple honey mead, a crisp apple or pear cider, or a wild wine with herbs foraged from your backyard, in these pages you'll find the inspiration and instruction you need to follow through to the finished product. Many of these drinks are brewed in a matter of weeks rather than months, so you don't even have to be particularly patient! Once you get the hang of the basics, try experimenting with the suggested seasonal additions, or whatever fruit, herb, or spice is ready for harvest (or on sale at the local market). Add some ginger to your cider, some blackberries to your wine, or some pumpkin to your mead for brews that are truly your own. Fascinating tidbits of trivia, information on health benefits, and a dash of humor make this book as entertaining as it is useful.

Malt - A Practical Guide from Field to Brewhouse (Paperback): John Mallett Malt - A Practical Guide from Field to Brewhouse (Paperback)
John Mallett
R529 R390 Discovery Miles 3 900 Save R139 (26%) Ships in 10 - 15 working days

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the mashing process. Beginning with history, agricultural development and physiology of the barley kernel, John Mallett leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction and specialty malts follows. Quality and analysis, malt selection and storage and handling are explained. Malt bill formulation and mash chemistry critical to every brewer round out the knowledge vital to quality brewing. This book is of value to all brewers, of all experience levels, who wish to learn more about mash chemistry, optimizing utilization, and the role of malt as the backbone of beer.

Indigenous Fermented Foods of Southeast Asia (Hardcover): J. David Owens Indigenous Fermented Foods of Southeast Asia (Hardcover)
J. David Owens
R5,043 Discovery Miles 50 430 Ships in 10 - 15 working days

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product. The authors describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods of Southeast Asia. Emphasizing the microbiological and biochemical processes in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately describe each process and critically evaluate the roles of microbes in the fermentation. The classification of products is based on their microbial ecology (i.e. the predominant microbes involved), and the text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods. This book answers a series of basic questions addressing: Dominant/desired microbes Suitable factors in processing and the environment Commonly present microbes Compounds utilized as major carbon and energy sources Sources of fermentable carbohydrates Main biochemical activities and chemical changes True yield of product per kilogram of initial raw materials Possible hazards associated with a product How possible hazards may be minimized or eliminated Research needs and opportunities Indigenous Fermented Foods of Southeast Asia evaluates the state of scientific knowledge of the fermentations and identifies specific questions that need to be answered in order to promote the reproducibility, safety and future prospects of these fermented foods.

New Brewing Lager Beer - The Most Comprehensive Book for Home and Microbrewers (Paperback, 2nd edition): Gregory J. Noonan New Brewing Lager Beer - The Most Comprehensive Book for Home and Microbrewers (Paperback, 2nd edition)
Gregory J. Noonan
R432 R391 Discovery Miles 3 910 Save R41 (9%) Ships in 10 - 15 working days

"New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through an advanced discussion on how to produce high-quality beer every time you brew. This advanced all-grain reference book is recommended for intermediate, advanced, and professional small-scale brewers. This book should be part of every serious brewer's library.

Alcohol and its Role in the Evolution of Human Society (Paperback): Ian S. Hornsey Alcohol and its Role in the Evolution of Human Society (Paperback)
Ian S. Hornsey
R956 Discovery Miles 9 560 Ships in 10 - 15 working days

Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species.

Principles of Brewing Science - A Study of Serious Brewing (Paperback, 2nd Revised edition): George J. Fix Principles of Brewing Science - A Study of Serious Brewing (Paperback, 2nd Revised edition)
George J. Fix
R592 R514 Discovery Miles 5 140 Save R78 (13%) Ships in 10 - 15 working days

The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical study bridges the gap between professional brewing texts and standard texts on chemistry, biochemistry and thermodynamics. Recent major developments in brewing science have been significant, especially in the most crucial determinants of beer flavour quality -- fermentation and oxidation. Dr Fix pays special attention to basic chemical pathways used by bacteria and wild yeast, chemical changes that occur during malting, and the application of gas laws to carbonation and dispensation. This is a book no brewer should be without.

Brewing Science: A Multidisciplinary Approach (Hardcover, 1st ed. 2017): Michael Mosher, Kenneth Trantham Brewing Science: A Multidisciplinary Approach (Hardcover, 1st ed. 2017)
Michael Mosher, Kenneth Trantham
R2,607 R2,400 Discovery Miles 24 000 Save R207 (8%) Ships in 10 - 15 working days

This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.

The Chemistry of Beer - The Science in the Suds (Paperback): Roger Barth The Chemistry of Beer - The Science in the Suds (Paperback)
Roger Barth
R849 Discovery Miles 8 490 Ships in 10 - 15 working days

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: * Hundreds of original photographs and line drawings * Chemical structures of key beer compounds * Glossary with nearly 1,000 entries * Reference tables * Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Technology for Wine and Beer Production from Ipomoea batatas (Hardcover): Sandeep Kumar Panda Technology for Wine and Beer Production from Ipomoea batatas (Hardcover)
Sandeep Kumar Panda
R3,637 Discovery Miles 36 370 Ships in 10 - 15 working days

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, -carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.

Quality Management - Essential Planning for Breweries (Paperback): Mary Pellettieri Quality Management - Essential Planning for Breweries (Paperback)
Mary Pellettieri
R1,916 R1,467 Discovery Miles 14 670 Save R449 (23%) Ships in 10 - 15 working days

Craft beer sales are flourishing across the U.S. and breweries are opening at a rapid rate. Without a continual emphasis on producing the highest quality beer, the health of the entire craft brewing industry is jeopardized. In other words, proper quality management for small, regional and national breweries is critical. This guidebook decodes how to create and manage a quality system in the context of the brewery environment. Written for staff who manage quality in breweries of all types and sizes-new and established alike-this book affords an understanding of how quality management is intertwined at all levels of the operation. Whether you are a brewmaster wearing many hats, lab staff, production staff or on a quality team, this book will guide you in developing a comprehensive program that will grow with your brewery, help ensure quality processes in the brewery and continue providing great beer for your fans.

Economic Perspectives on Craft Beer - A Revolution in the Global Beer Industry (Hardcover, 1st ed. 2018): Christian Garavaglia,... Economic Perspectives on Craft Beer - A Revolution in the Global Beer Industry (Hardcover, 1st ed. 2018)
Christian Garavaglia, Johan Swinnen
R3,776 R3,364 Discovery Miles 33 640 Save R412 (11%) Ships in 10 - 15 working days

This book investigates the birth and evolution of craft breweries around the world. Microbrewery, brewpub, artisanal brewery, henceforth craft brewery, are terms referred to a new kind of production in the brewing industry contraposed to the mass production of beer, which has started and diffused in almost all industrialized countries in the last decades. This project provides an explanation of the entrepreneurial dynamics behind these new firms from an economic perspective. The product standardization of large producers, the emergence of a new more sophisticated demand and set of consumers, the effect of contagion, and technology aspects are analyzed as the main determinants behind this 'revolution'. The worldwide perspective makes the project distinctive, presenting cases from many relevant countries, including the USA, Australia, Japan, China, UK, Belgium, Italy and many other EU countries.

Every Home a Distillery - Alcohol, Gender, and Technology in the Colonial Chesapeake (Paperback, annotated edition): Sarah H... Every Home a Distillery - Alcohol, Gender, and Technology in the Colonial Chesapeake (Paperback, annotated edition)
Sarah H Meacham
R527 R499 Discovery Miles 4 990 Save R28 (5%) Ships in 10 - 15 working days

In this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production. Alcohol was essential to colonial life; the region's water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region's cider, ale, and whiskey. Meacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink. Taking a few pages from contemporary guidebooks, Every Home a Distillery includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.

Brewing and Distilling Yeasts (Hardcover, 1st ed. 2017): Graham G. Stewart Brewing and Distilling Yeasts (Hardcover, 1st ed. 2017)
Graham G. Stewart
R5,013 R4,705 Discovery Miles 47 050 Save R308 (6%) Ships in 10 - 15 working days

This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

Handbook of Brewing - Processes, Technology, Markets (Hardcover): Hans Michael Esslinger Handbook of Brewing - Processes, Technology, Markets (Hardcover)
Hans Michael Esslinger
R5,860 R4,801 Discovery Miles 48 010 Save R1,059 (18%) Ships in 10 - 15 working days

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced.
Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Camra's Home-Brewing Problem Solver (Paperback): Erik Lars Myers Camra's Home-Brewing Problem Solver (Paperback)
Erik Lars Myers 1
R360 R325 Discovery Miles 3 250 Save R35 (10%) Ships in 10 - 15 working days

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practise is being able to spot the signs of trouble and know how to respond. CAMRA's Home-Brewing Problem Solver provides the information you need to nip problems in the bud - and, better still, to avoid them in the first place.

The Geography of Beer - Regions, Environment, and Societies (Hardcover, 2014 ed.): Mark Patterson, Nancy Hoalst-Pullen The Geography of Beer - Regions, Environment, and Societies (Hardcover, 2014 ed.)
Mark Patterson, Nancy Hoalst-Pullen
R4,012 R3,458 Discovery Miles 34 580 Save R554 (14%) Ships in 10 - 15 working days

This edited collection examines the various influences, relationships, and developments beer has had from distinctly spatial perspectives. The chapters explore the functions of beer and brewing from unique and sometimes overlapping historical, economic, cultural, environmental and physical viewpoints.

Topics from authors both geographers and non-geographers alike have examined the influence of beer throughout history, the migration of beer on local to global scales, the dichotomous nature of global production and craft brewing, the neolocalism of craft beers, and the influence local geography has had on beer s most essential ingredients: water, starch (malt), hops, and yeast.

At the core of each chapter remains the integration of spatial perspectives to effectively map the identity, changes, challenges, patterns and locales of the geographies of beer."

The Brewer - A Familiar Treatise on the Art of Brewing with Directions for the Selection of Malt and Hops (Paperback): Anon The Brewer - A Familiar Treatise on the Art of Brewing with Directions for the Selection of Malt and Hops (Paperback)
Anon
R448 Discovery Miles 4 480 Ships in 7 - 11 working days
The Curiosities of Ale and Beer - An Entertaining History (Paperback): John Bickerdyke The Curiosities of Ale and Beer - An Entertaining History (Paperback)
John Bickerdyke
R587 Discovery Miles 5 870 Ships in 7 - 11 working days
The Effects of Beer upon Those who Make and Drink it - A Statistical Sketch (Paperback): G Thomann The Effects of Beer upon Those who Make and Drink it - A Statistical Sketch (Paperback)
G Thomann
R330 Discovery Miles 3 300 Ships in 7 - 11 working days
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