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01617nam a2200313 a 4500 |
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1899733 |
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20171111234732.0 |
| 008 |
050420s2003 nyua ob 001 0 eng d |
| 020 |
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|a 9780198035268
|q (electronic bk.)
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| 020 |
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|a 0198035268
|q (electronic bk.)
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|a 9780195154795
|q (electronic bk. ;
|q Adobe Reader)
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| 020 |
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|a 0195154797
|q (electronic bk. ;
|q Adobe Reader)
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| 020 |
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|a 019530344X
|q (electronic bk.)
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| 020 |
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|a 9780195303445
|q (electronic bk.)
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| 040 |
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|a N$T
|b eng
|e pn
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| 050 |
|
4 |
|a TP577
|b .B34 2003eb
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| 100 |
1 |
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|a Bamforth, Charles W.,
|d 1952-
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| 245 |
1 |
0 |
|a Beer :
|b tap into the art and science of brewing /
|c by Charles Bamforth.
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| 250 |
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|a 2nd ed.
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| 260 |
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|a New York :
|b Oxford University Press,
|c 2003.
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| 300 |
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|a 1 online resource (xvi, 233 pages) :
|b illustrations
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| 504 |
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|a Includes bibliographical references (page 219) and index.
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| 505 |
0 |
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|a From Babylon to Busch: the world of beer and breweries -- Grain to glass: the basics of malting and brewing -- Eyes, nose, and throat: the quality of beer -- The soul of beer: malt -- The wicked and pernicious weed: hops -- Cooking and chilling: the brewhouse -- Goodisgoode: yeast and fermentation -- Refining matters: downstream processing -- Measure for measure: how beer is analyzed -- To the future: malting and brewing in years to come.
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| 650 |
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|a Brewing
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| 650 |
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0 |
|a Beer.
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| 650 |
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7 |
|a COOKING
|x Beverages
|x Beer.
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| 650 |
|
7 |
|a Beer.
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| 856 |
4 |
0 |
|a Brewing.
|u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=129797
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| 952 |
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|a CY-NiOUC
|b 5a0465986c5ad14ac1eed54a
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
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