LEADER 00000cam a22006617i 4500 
001    k1xj2dqvh1ddg212 
008    221221s2022    nyua|||||b||||001 0|eng|c 
020    9780231201582|qinbunden 
041    eng 
070    TP577 
082 00 663/.42|223/eng/20211105 
084    Pmbaab|2kssb/8 
084    Uf|2kssb/8 
092 0  663|bengelska 
100 1  Caruso, Giuseppe,|d1965-|4aut|4ill 
240 10 Botanica della birra|lEngelska 
245 14 The botany of beer :|ban illustrated guide to more than 
       500 plants used in brewing /|cGiuseppe Caruso ; foreword 
       by Marika Josephson ; translated by Kosmos, Reggio Emilia,
       Italy 
264  1 New York :|bColumbia University Press,|c[2022] 
264  4 |c©2022 
300    xv, 621 sidor|billustrationer|c29 cm 
336    still image|bsti|2rdacontent 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Arts and traditions of the table 
500    Translated from the Italian 
504    Includes bibliographical references and index 
520    "With beautiful India ink illustrations by the author, 
       this book describes every known plant species around the 
       world (roughly 500) that in one way or another is used in 
       the process of brewing, or making beer. The book is as 
       much for homebrewers and professional beer makers as it is
       for beer aficionados, botany enthusiasts, and collectors 
       of illustrated food books. The volume contains detailed 
       information that is scientifically verified and precise 
       and offers new stimuli for rediscovering and replicating 
       ancient and early modern uses of these plants. The work 
       contains botanical and beer-making fact sheets for the 
       individual species, botanical illustrations, and 
       information boxes on the plant's use throughout history as
       well as in current beer production. Each section provides 
       the particular plant's scientific name and classification,
       morphology and geographical distribution, and detailed 
       information about which of its parts are used in beer 
       making, potential toxicity, chemical composition, and the 
       brewing styles in which it's most commonly used. The 
       volume concludes with a useful glossary to permit non-
       botanists to make sense of the more technical terminology"
       --|cProvided by publisher 
530    Also available online 
650  0 Beer 
650  0 Botany 
650  0 Brewing 
650  2 Beer 
650  6 Bière 
650  6 Brassage 
650  7 Botanik|2sao 
650  7 Öl|xframställning, tillverkning etc.|2sao 
650  7 SCIENCE / Chemistry / Industrial & Technical.|2bisacsh 
700 1  Josephson, Marika|4aui 
710 2  Kosmos (Firm : Reggio Emilia, Italy)|4trl 
830  0 Arts and traditions of the table