Includes bibliographical references (pages 219-231) and index.
Contents:
Part one. Grains and yeast : a mashup for the ages. -- Beer, nature, and people -- Beer in the ancient world -- Innovation and an emerging industry -- . Beer-drinking cultures -- Part two. Elements of (almost) every brew. Essential molecules -- Water -- Barley -- Yeast -- Hops -- Part three. The science of Gemütlichkeit. Fermentation -- Beer and the senses -- Beer bellies -- Beer and the brain -- Part four. Frontiers, old and new. Beer phylogeny -- The resurrection men -- The future of brewing.
Summary:
"What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer. Drawing from such diverse subject areas as animal behavior, ecology, history, archaeology, chemistry, sociology, law, genetics, physiology, neurobiology, and more, DeSalle and Tattersall entertain and inform with their engaging stories of beer throughout human history and the science behind it all. Readers are invited to grab a beer and explore the fascinating history of its creation."--Jacket.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.