Tap into the Art and Science of Brewing

Culinary course. This author and book were suggested by the director of Colorado State University’s Fermentation Science program. Written by one of the world’s leading brewing authorities, this book hailed by American Brewer, as “brilliant” and “by a wide margin the best reference now available. A great read and the strongest part is the discussion of the brewing process.” For the non-chemistry major to understand the history, art, and science of brewing.

Bamforth is an engaging writer and truly knows his brewing. If you’re a home brewer, a commercial brewer or a beer fan who wants a comprehensive book on brewing, look no further.  The Oregonian (Amazon 2/2018)

Course Expiration Date
Grouped product items
Product Name Price Qty
Book Only (1740)
15 CE Paper Test Only (1741)
25 CE Paper Test Only (1742)
15 CE Book & Paper Test (1743)
25 CE Book & Paper Test (1744)
15 CE Online Test Only (W1741)
25 CE Online Test Only (W1742)
15 CE Book & Online Test (W1743)
25 CE Book & Online Test (W1744)

Book Details

Year Published
3rd Edition
Oxford Press
Page Count
Learning Code
  • (2000) Science of food and nutrition
  • (2100) Nutritional biochemistry
  • (8000) Food Service Systems and Culinary Arts
  • (8018) Environmental, agricultural and technologic influences on food systems
  • (8130) Sensory perception and evaluation of foods and ingredients

Course Objectives

Level 1 & 2 CPE

Suggested Performance Indicators: 8.3.4, 8.3.7, 8.4.3

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests

Upon successful completion, the users will be able to:

1. Differentiate and describe three types of small breweries.

2. Define the term %ABV and tell both its significance and how it is used in brewing.

3. Identify five basic ingredients used to make most beers and name a purpose of each to the brewing process.

4. Name the most popular type filter bed used by brewhouses to filter the sugar solution, produced during mashing, to make the solution as “bright” as possible.

5. List three relatively health-promoting qualities of beer and wine.

6. Identify three possible causes of haze or cloudiness in beer and two ways used to remove the haze.

7. Pinpoint the element that most profoundly suppresses bacterial growth in beer.

8. Explain one purpose for each of the following in brewing: steeping, kilning, hops, and diatomaceous earth.

9. Describe the significance and result of having too much oxygen in the wort.

Recommended For...
  • Registered Dietitian (RD/RDN)
  • Dietetics Technician Registered (DTR/NDTR)
  • Integrative & Functional Nutrition Academy Professional
Why we chose this book

This highly qualified brewer was recommended by Jeffrey Callaway, Chair of the Fermentation Science & Technology program at CSU. Charles Bamforth has organized his extensive years of experience, wealth of information, research, interviews with other experts, into a very readable, interesting text. 

About the author

Charles Bamforth is Chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis and a Special Professor at the University of Nottingham, England. He has been part of the worldwide brewing industry for over 40 years.