Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
102,912
result(s) for
"Brewing"
Sort by:
How to make coffee : the science behind the bean
\"To make any old cup of coffee, you simply need a pot, heat, ground coffee, and water. But you're not just anyone. You are a coffee aficionado, a determined, fearless seeker of the best java. And this is the guide for you. How to Make Coffee provides an in-depth look at the art and science behind the bean. Learn the anatomy of coffee; the chemistry of caffeine; the best way to roast, grind, and brew the beans to their peak flavor; and what gadgets you really need (versus what gadgets are for mere coffee dilettantes). With illustrated, step-by-step instructions, How to Make Coffee is for the person who doesn't want to settle for anything less than the perfect cup.\" -- Publisher's description.
BOOK
Beer in the Middle Ages and the Renaissance
The beer of today-brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness-is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike,Beer in the Middle Agesand the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. InBeer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
eBook
What Is Dead May Never Die
Through an in-depth, historically embedded study of the craft revolution in Dutch beer brewing that began in the 1970s, we illuminate how organizational fields may experience regenerative change through the reemergence of traditional arrangements. The remarkable resurgence of craft in this context, following the rapid industrialization of the twentieth century that left only industrially produced pilsner in its wake, serves as the basis of our process theory of regenerative institutional change through logic reemergence. The results of our qualitative analysis show that institutional logics that appear dead or decomposed may never truly die, as they leave remnants behind that field actors can rediscover, repurpose, and reuse at later stages. We show how, in the Netherlands, networks of individuals that had access to the remnants of craft brewing were regenerated, in part fueled by increasing exposure to British, Belgian, and German craft brewing, and how these networks ultimately succeeded in reviving traditional prescriptions for beer and brewing, as well as restoring previously abandoned brewery forms and technologies and beer styles. These activities led not only to a sudden proliferation of alternatives to the dominant industrial pilsner but also to fundamental changes in the meaning and organization of beer brewing, as they were associated with the reinvigoration of institutional orders that preceded those of the corporation and the market. Yet we also observe how, on the ground, remnants of traditional craft often needed to be blended with contemporaneous elements from modern industrialism, as well as foreign representations of craft, to facilitate reemergence. We thus argue that regenerative institutional change likely resembles a dualistic process of restoration and transformation.
Journal Article
Coffee obsession
This is perfect your barista technique with over 100 global coffee recipes from chai latte to ristretto. You can take a journey from bean to cup with Coffee Obsession, which shows you how to make iconic coffees through step-by-step barista training. From the techniques of roasting, grinding, tamping and brewing to how to make a cappuccino, you'll learn everything you need to know to make the perfect coffee and about the beauty of latte art. Over 100 recipes include brews to suit every taste, from contemporary favourites such as the flat white to classic choices such as the ideal Irish coffee recipe. From french presses to cloth brewers you'll explore all the different equipment you need to create fantastically flavoured coffee, along with a guide through the flavour wheel and \"cupping\" tasting notes. You'll also go on a voyage through the life of a coffee bean and learn the ideal harvest seasons and roasts of each different bean, all combined with mouth-watering flavour profiles. Coffee Obsession is perfect for coffee lovers who want to make the best cup of coffee in the world in their own home.
Book
Bithynian snake bomb
184 BCE. Bithynia and Pergamon, two neighboring kingdoms in what is present-day Turkey, are at war. A naval battle is brewing, and the Bithynian fleet, led by Hannibal, is heavily outnumbered. But Hannibal has a plan: he has ordered his ships to focus their attack entirely on the vessel carrying the Pergamenian King, Eumenes II. But how will his ships defend themselves against the many enemy craft that will try to intercept them? By catapulting clay pots full of poisonous snakes at them, that's how. Certainly, few would contest that Hannibal had it in him to enlist the help of unwilling animal allies; after all, this was the former Carthaginian general who famously took elephants over the Alps to attack Rome from the north. This technicality appears not to have crossed the mind of Cornelius Nepos, the Roman biographer who many years after the battle penned De Viris Illustribus, a compendium recording the lives of \"illustrious men\" and an important source of information on this ancient maritime punch-up.
Journal Article
Coffee for one : how the new way to make your morning brew became a tempest in a coffee pod
Coffee for One focuses on the revolution that made single serve such a popular way to consume coffee worldwide, and the competition and conflict that got us here.
Book
Selection of Saccharomyces eubayanus strains from Patagonia (Argentina) with brewing potential and performance in the craft beer industry
Saccharomyces eubayanus is a genetically diverse yeast isolated for the first time in Patagonia (Argentina), which has received special attention in research and brewing applications for being identified as one of the parents of the lager-brewing yeast. In the search for different and innovative products, the beer market has focused part of its efforts on innovation through the application of non-conventional and/or wild yeasts, as is the case of S. eubayanus. This study aimed to characterize the brewing potential of S. eubayanus and select the most promising strains in terms of beer production. Fifty S. eubayanus strains from different Patagonian locations were analyzed in small-scale fermentations. Based on its genetic characteristics and fermentative behavior a candidate from each of the five geographically structured subpopulations of S. eubayanus was selected for lab-scale fermentations. Fermentation performance, sugar consumption and production of aroma compounds were evaluated, and one strain was selected to assess for the first time the behavior of this wild yeast at a craft brewing scale. In these conditions, a decrease in fermentation capacity was observed, showing that S. eubayanus requires different handling compared to traditional brewing yeasts and set the basis for further fundamental and applied research at larger productive scales. This work supports and encourages the use of native non-conventional yeast in brewing for the production of innovative beers with greater product differentiation, giving rise to the possibility of granting a regional character to the products.
Journal Article
The world atlas of coffee : from beans to brewing : coffees explored, explained and enjoyed
\"The World Atlas of Coffee takes readers on a global tour of coffee-growing countries, presenting the bean in full-color photographs and concise, informative text. It covers where coffee is grown, the people who grow it and the cultures in which it is a way of life. It also covers the world of consumption -- processing, grades, the consumer and the modern culture of coffee\" -- Provided by publisher.
Book
