​FRESHNESS, FOAM, and FLAVOR: Practical Guides for Beer Quality

3-Book Kit

​​

Charles Bamforth
Save up to $40 when you purchase the 3-book kit! 

Item No: 19002KIT

FRESHNESS
©2017; 62 pages; ISBN 978-1-881696-27-8

FLAVOR
©2014; 96 pages; ISBN 978-1-881696-23-0

FOAM
©2012; 80 pages; ISBN 978-1-938119-00-2

All 3 books are 1 pound and 8” × 10” softcover

$149.85 if purchased separately


$109.95 Price
$98.96 Member Price





 

 Description

 

​FRESHNESS

FRESHNESS is the third book in the "Practical Guides to Beer Quality" series. 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.
 
In an informal and reader-friendly way, this book guides the reader through the complex nature of beer flavor stability, covering the many factors and issues associated with keeping your beer tasting fresh and consistent. It features…
  • Specific advice related to stability, such as staling and skunking
  • The factors that impact stability, such as raw materials, process, and packaging
  • Explanations behind the smells and tastes of beer that change over time and how to predict the rate at which these changes will occur
  • How to minimize flavor stability issues at the outset
  • Step-by-step explanations for interpreting and fixing flavor stability problems
  • References and links to help readers source methods and equipment that will maximize the shelf life of their beers
The book is ideal for commercial brewers, suppliers to the brewing industry, scientists studying beer aging, home-brewers, beer wholesalers and retailers, and serious lovers of beer.
 
Dr. Bamforth has been a thought leader in the brewing industry for almost 40 years. As one of the early researchers of flavor stability, he was involved in much of the original research upon which the book draws.

​FLAVOR

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.
 
Through this book, the reader can systematically get to the root cause of flavor problems they are encountering and address quality issues through:
  • Brewing science knowledge without the technical complexities
  • Practical advice pertaining to brewing for flavor characteristics 
  • Quality assurance and control parameters for flavors
  • Troubleshooting guides to flavor issues
References and links provided in the book will also allow the reader to source methods and equipment that they can use in pursuit of flavor excellence.
 
FLAVOR will be of interest to brewers; suppliers to the brewing industry; sensory scientists; home brewers; beer servers in bars, restaurants, and hotels; and any serious lover of beer. It will enhance courses in malting and brewing science and any class where flavor is covered.
 

FOAM

​This book, the first in a series entitled "Practical Guides to Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.

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 st​ages 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.”

The book might be justly called a “foam owner's manual” and will be of interest to brewers; suppliers to the brewing industry; scientists studying foam; home brewers; beer servers in bars, restaurants, and hotels; and any serious lover of beer. It will enhance courses in malting and brewing science and any class where foaming and bubbles are covered.

 

 

 Contents

 

FRESHNESS

The Challenge of Flavor Instability

Flavor Changes That Can Occur in Beer

The Underpinning Science of Flavor Change

Evaluating Flavor Change: By Taste and Smell

Analytical Approaches to the Study of Flavor Instability

The Key Disagreement: How Important Is Upstream Oxidation?

Strategies for Minimizing Flavor Change

Light Instability: Skunking


Further Reading

Index



FLAVOR

The Flavor of Beer: Nobody Said It Was Easy

Trusting Our Senses

The Flavors of Beer

Sniffing and Sipping

The Molecules of Flavor and How They Find Their Way into Beer

Quantifying Flavor

A Feast of Variables



FOAM

Perceptions of Foam

The Physics of Foaming

The Chemistry of Foaming

Raw Materials, Processing, Dispensing, and Beer Foam

Measuring Beer Foam and the Foaming Components of Beer

Gushing

Sorting Out Foaming Problems


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