A History of Beer and BrewingRoyal Society of Chemistry, 2003 - 742 Seiten A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so: * Stimulates the reader to consider how, and why, the first fermented beverages might have originated * Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer' * Considers the possible means of dissemination of early brewing technologies from their Near Eastern origins The book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth. |
Inhalt
Ancient Egypt | 10 |
Chapter 4 | 117 |
Lydia | 130 |
Urheberrecht | |
34 weitere Abschnitte werden nicht angezeigt.
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
19th century 3rd millennium BC 4th millennium BC 5th century BC acid agricultural alcoholic ale-conner ale-houses Anglo-Saxon archaeological barley barrels Beaker Beaker Culture became beer beor beverage boiling bottles bread brewers brewhouse brewing brewing industry Britain British Isles Bronze Age Burton casks Celtic Celts century BC cereal certainly common brewers contained copper crop cultivation culture domestic drink early East effect Egypt einkorn emmer England English especially evidence export fermentation flavour gallons German grain Greek gruit heat Hittite Holland hops houses hulled important Ireland Iron Age King known lager land later licensed liquor London brewers major malt mash mash-tun mead mentioned millennium BC Neolithic northern oats original period plant porter production quantity records referred reports result Roman Saxon seeds six-rowed society sugar suggests taverns temperature towns trade vessels wheat whilst wild wine wort yeast