10 9 8 7 6 5 4 3 2 1 Illustration on frontispiece and title pages: iStock/micropic To Erin and Jeanne, even though they prefer wine This page intentionally left blank Contents Preface ix PART ONE GRAINS AND YEAST: A MASHUP FOR THE AGES 1 Beer, Nature, and People 3 2 Beer in the Ancient World 14 3 Innovation and an Emerging Industry 24 4 Beer-Drinking Cultures 38 PART TWO ELEMENTS OF (ALMOST) EVERY BREW 5 Essential Molecules 55 6 Water 69 7 Barley 82 8 Yeast 97 9 Hops 112 PART THREE THE SCIENCE OF GEMÜTLICHKEIT 10 Fermentation 127 11 Beer and the Senses 138 12 Beer Bellies 152 13 Beer and the Brain 165 PART FOUR FRONTIERS, OLD AND NEW 14 Beer Phylogeny 179 15 The Resurrection Men 198 16 The Future of Brewing 209 Annotated Bibliography 219 Index 233 This page intentionally left blank Preface B eer is possibly the world’s oldest alcoholic beverage, and it is certainly the most important historically. This paper meets the requirements of ANSI/NISO Z39.48-1992 (Permanence of Paper). paper) A catalogue record for this book is available from the British Library. Set in Baskerville and Avenir type by Tseng Information Systems, Inc. Yale University Press books may be purchased in quantity for educational, business, or promotional use.

Copyright Law and except by reviewers for the public press), without written permission from the publishers. This book may not be reproduced, in whole or in part, including illustrations, in any form (beyond that copying permitted by Sections 107 and 108 of the U.S. Illustrations copyright © 2019 by Yale University. Copyright © 2019 by Rob DeSalle and Ian Tattersall. Wynne Published with assistance from the Louis Stern Memorial Fund. The Future Of Brewing Annotated Bibliography Index Citation previewĪ Natural History of Beer A Natural History of Beer ROB DESALLE & IAN TATTERSALL Illustrated by Patricia J. Beer And The Brain Part Four: Frontiers, Old And New 14. Hops Part Three: The Science Of Gemütlichkeit 10. Beer-Drinking Cultures Part Two: Elements Of (Almost) Every Brew 5.

Grains And Yeast: A Mashup For The Ages 1. We love to share our production knowledge, and best practices with our customers, either through webinars, online articles, on a call or regular site visits to ensure our customers make the most of their Crisp Malt and that they return happy year after year.Table of contents : Contents Preface Part One. For instance, we can help troubleshoot issues in the mash tun or advise on washback problems for our distilling customers. We ensure a tailored approach every time for all our customers, only supplying the best malt for their award-winning beers and whiskies.Īt our head office in Great Ryburgh, Norfolk our dedicated Technical Team are not only responsible for malt analysis and ensuring all our barley is consistently the highest grade, but they also personally advise our brewing customers on brewhouse process improvement and beer recipe development. We are brewing malt suppliers to a diverse range of partners from the independent small craft brewery and whisky distiller to large global beverage companies. We combine traditional and modern malting techniques at our sites in England and Scotland to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts such as Chevallier Heritage Malt and Clear Choice Malt. With our passion and expertise, we produce and supply the finest UK malt to the brewing and distilling industry across the globe. At Crisp Malt we have lived and breathed malting since 1870.

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