"Drink" investigates the history of the most Jekyll and Hyde of all fluids--alcohol--and traces humankind's love/hate relationship with it from ancient Egypt to the present day.

An epic history of beer brewing in America traces the pivotal contributions of mid-nineteenth-century German immigrants, who over the course of fifty years helped to render beer one of the nation's most popular beverages.

The book explains not only why beer is invariably safe to drink but also why it can make a significant and beneficial contribution to the diet. Finally the book explores how the brewing industry is likely to evolve in the coming years.

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology.

These simple explanations serve as a guide to the brewing process and demystify the biochemistry of beer, yeast and fermentation, mashing and sparging, and more.

Provides information on a variety of hops, grains, and herbs and offers instructions on their growth and harvest and the essentials of home brewing.

"Leveraging her love and knowledge of fine beer, Ashley Routson's book highlights how and why craft beer is such a popular (and growing) industry"--

Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.