Brewmaster's art : the history and science of beermaking

With origins 8,000 years in the past, beer brewing has held a prominent place in many and diverse cultures the world over. A university professor with more than 30 years' experience in the brewing industry, Professor Charles W. Bamforth is ideally suited to lead these engaging lectures on beermaking. With infectious enthusiasm, Professor Bamforth provides an informative look at brewing today, including commentary on the complexity and balance of flavors that make beer (in its wide range of styles) such a uniquely satisfying beverage.

Course Syllabus
Lecture 1 The Shape of the Worldwide Brewing Industry

Lecture 2 The Basics of Brewing

Lecture 3 The History of Brewing

Lecture 4 Raw Materials: Barley and Malt

Lecture 5 Raw Materials: Water and Hops

Lecture 6 The Brewhouse

Lecture 7 Fermentation Through Packaging

Lecture 8 Beer Styles: Top-Fermentation Beers

Lecture 9 Beer Styles: Bottom-Fermentation Beers and Other Product Types

Lecture 10 The Quality of Beer: Flavor and Flavor Stability

Lecture 11 The Quality of Beer: Appearance

Lecture 12 Beer: Healthfulness and Perception

Lecture 13 Beer in the United States

Lecture 14 The Impact of Science on the Development of the Brewing Industry-Past, Present, and Future