title: Progress in Brewing Science and Beer Production.
abstract: The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.
authors.affiliation: Department of Food Science and Technology, University of California, Davis, California 95616; email: cwbamforth@ucdavis.edu.
authors.forename: C W
authors.initials: CW
authors.lastname: Bamforth
mesh_terms: D001515:Beer / Q000032:analysis / Q000382:microbiology / Q000600:supply & distribution; D001709:Biotechnology / Q000379:methods*; D005285:Fermentation; D019649:Food Industry / Q000379:methods*; D001467:Hordeum / Q000254:growth & development / Q000378:metabolism / Q000382:microbiology; D027582:Humulus / Q000254:growth & development / Q000378:metabolism / Q000382:microbiology; D014867:Water / Q000378:metabolism; D015003:Yeasts / Q000254:growth & development / Q000378:metabolism
chemical_list: D014867:Water
keywords: alternative paradigms; beer; brewing; quality; tradition