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Undergraduate Training in
Malting and Brewing The Basics of Malting and
Brewing ** Interviews
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CHARLIE BAMFORTH
2158 Telephone:
530-752-9476
Career to date
Research Record
Malting and Brewing
Control of Dimethyl sulfide in lager beers
Publications: Control of Dimethyl sulfide in lager beers Dimethyl sulfide (DMS) is a key flavor component in lager-style beers. Led a research program devoted to explaining how brewing yeast can produce DMS and how the level of DMS in lager beers can be controlled. Publications: Anness, B.J., Bamforth, C.W. & Wainwright, T
(1979) The measurement of dimethyl sulfoxide in
barley and malt and its reduction to dimethyl sulfide by yeast. J. Inst.
Brew., 85, 346-349 Bamforth, C.W. (1980) Dimethyl sulfoxide reductase of Saccharomyces spp. FEMS Microbiology
Letters, 7, 55-59 Bamforth, C.W. & Anness, B.J. (1981) The
role of dimethyl sulfoxide reductase
in the formation of dimethyl sulfide during fermentations. J. Inst. Brew.,
87, 30-34 Anness, B.J. & Bamforth, C.W. (1982)
Dimethyl sulfide - a review. J. Inst. Brew., 88, 244-252 Gibson, R.M., Large, P.J., Anness, B.J. &
Bamforth, C.W. (1983) The identity of an inhibitor in wort
of dimethyl sulfoxide reductase
from yeast. J.Inst. Brew., 89, 215-218 Gibson, R.M., Large, P.J. & Bamforth, C.W. (1985) The use of
radioactive labeling to demonstrate the production of dimethyl sulfide from
dimethyl sulfoxide during fermentation of wort. J.Inst.Brew., 91, 397-400
Gibson, R.M., Large, P.J. & Bamforth, C.W. (1985) The influence of assimilable nitrogen compounds in wort
on the ability of yeast to reduce dimethyl sulfoxide.
J.Inst.Brew., 91, 401-405 Hegarty, P.K., Parsons, R., Bamforth, C.W. &
Molzahn, S.W. (1995) Phenyl ethanol - a factor
determining lager character. Proc.Eur.Brew.Conv.Cong.,
Degradation of β-glucans during malting
and brewing The β-glucans in the cell walls of the
starchy endosperm of barley present serious problems to the brewer if they
are not efficiently degraded. The program of work has been devoted to unravelling the enzymic
pathways involved in solubilizing and degrading these complex
polysaccharides, recommending procedures for alleviating the problems caused.
(Included amongst this study was work on glucanases
from the fungi Trichoderma reesei
and Penicillium funiculosum
as enzyme preparations from these organisms formed the basis of assays
developed for β-glucan.) Publications Bamforth, C.W., Martin, H.L. & Wainwright, T. (1979) A role for carboxypeptidase in the solubilization
of barley β-glucan. J.Inst.Brew.,
85, 334-338 Martin, H.L. & Bamforth, C.W. (1980) The relationship between β-glucan solubilase, barley
autolysis and malting potential. J.Inst.Brew., 86,
216-221 Baxter, E.D., Reeves, S.G. & Bamforth, C.W. (1980) The effects of
increased steeping temperatures on enzyme development in malt. J.Inst.Brew., 86, 182-185 Bamforth, C.W. (1980) The adaptability, purification and properties of
exo-1,3-β-glucanase
from the fungus Trichoderma reesei.
Biochem. J., 191, 863-866 Bamforth, C.W. & Martin, H.L. (1981) The development of β-glucan solubilase during barley
germination. J.Inst.Brew., 87, 81-84 Martin, H.L. & Bamforth, C.W. (1981) An enzymic
method for the measurement of total and water-soluble β-glucan in barley. J.Inst.
Brew., 87, 88-91 Bamforth, C.W. & Martin, H.L. (1981) β-Glucan
and β-glucan solubilase
in malting and mashing. J.Inst. Brew., 87, 365-371 Bamforth, C.W. (1981) Enzymolysis of β-glucan. Proc. Eur. Brew. Conv. Cong., Bamforth, C.W. (1981) The estimation of β-glucan
in barley. J.Inst. Brew., 88, 276 Bamforth, C.W. (1982) Barley β-glucans:
their role in malting and brewing. Brew. Dig., 57 (6), 22-27, 35 Bamforth, C.W. & Jackson, G. (1983) Anomalous haze readings due to
β-glucans. J. Inst. Brew., 89, 155-156 Martin, H.L. & Bamforth, C.W. (1983) Application of a radial diffusion
assay for the measurement of β-glucanase in
malt. J. Inst. Brew., 89, 34-37 Bamforth, C.W. & Martin, H.L. (1983) The degradation of β-glucan during malting and mashing: the role of β-glucanase. J. Inst. Brew., 89, 303-307 Bamforth, C.W. (1983) Penicillium funiculosum as a source of β-glucanase
for the estimation of barley β-glucan. J.
Inst. Brew., 89, 391-392 Bamforth, C.W. (1989) β-Glucan solubilase. J. Inst. Brew., 95, 314-315 Bamforth, C.W. (1994) β-Glucan and β-glucanases in malting and brewing: practical aspects.
Brew. Dig., 69 (5), 12-16, 21 Bamforth, C.W., Kanauchi, M. & Bamforth, C.W. (2001a) Growth
of Trichoderma viride on
crude cell wall preparations from barley. J. Agric. Food Chem., 49, 883-887 Kanauchi, M. & Bamforth, C.W. (2001b) The
release of β-glucan from the cell walls of the
starchy endosperm of barley, Cereal Chem., 78, 121-124 Bamforth, C.W. & Kanauchi, M. (2001) A
simple model for the cell wall of the starchy endosperm in barley, J. Inst.
Brew., 107, 235-240 Kanauchi, M. & Bamforth, C.W. (2002) Enzymic digestion of walls purified from the starchy
endosperm of barley, J. Inst. Brew. 108, 73-77 Bamforth C. (2002) Great Brewing Debates Part 1: Does “Solubilase”
exist? Brewers Guardian, 131(7) 26-29 Kanauchi, M. & Bamforth, C.W. (2003) Use of
Xylose dehydrogenase from Trichoderma viride in an enzymic method for
the measurement of pentosan in barley, J Inst Brew, 109, 203- 207 Bamforth, C.W. and Kuntz, R.J. and Bamforth, C.W. (2007) Time Course for the development
of Enzymes in Barley. J Inst Brew, 113, 196-205 Kanauchi,
M. and Bamforth, C.W. (2008) The relevance of different enzymes for the
hydrolysis of β-glucans in malting and
mashing. J. Inst. Brew, 114, 224–229. Lee, Y.T. and Bamforth, C.W. (2009) Variations in Solubility of
Barley β-Glucan during Malting and Impact on
levels of β-Glucan in Wort
and Beer. J Am Soc Brew Chem,
67, 67-71 Bamforth, C.W. (2010) The enzymology of cell wall breakdown during malting and mashing: an
overview. MBAA TQ, doi:10.1094/TQ-47-1-0309-01 Kanauchi, M., Ishikura,
W. and Bamforth, C.W. (2011) β-Glucans and pentosans and their degradation products in commercial
beers. J Inst Brew, in press Beer Foam The research led to the identification of amphipathic polypeptides from
barley as being the primary backbone in beer foam. Focused, too, on the
interactions which take place in the lacing of foam to the surface of the
beer glass and on the opportunities for enhancing foams through the addition
of exogenous foaming polypeptides. As in the other research themes, practical
articles advising brewers how to improve quality performance in their beers
have also been written, in addition to scientific papers. Publications Jackson, G. & Bamforth, C.W. (1982) The measurement of foam lacing. J.
Inst. Brew., 88, 378-381 Slack, P.T. & Bamforth, C.W. (1983) The fractionation of polypeptides
from barley and beer by hydrophobic interaction chromatography: the influence
of their hydrophobicity on foam stability. J. Inst. Brew., 89, 397-401 Bamforth, C.W. & Jackson, G. (1983) Aspects of foam lacing. Proc. Eur.
Brew. Conv. Cong., Bamforth, C.W. (1985) The foaming properties of beer. J. Inst. Brew., 91,
370-383 Bamforth, C.W. & Cope, R. (1985) Original approaches to improving the
foam of beer. Proc. Eur. Brew. Conv. Cong., Bamforth, C.W. & Cope, R. (1987) Egg albumen as a source of foam
polypeptide in beer. J. Amer. Soc. Brew. Chem., 45, 27-32 Bamforth, C.W. & Cope, R. (1987) Beer and other beverages and their
manufacture. UK Patent 2 148 322 (also published as a US Patent 4,880,643 in
1989) Bamforth, C.W. (1988) Beer and other beverages dispensed with heads. Bamforth, C.W. (1988) Beer Foams. Food Colloids (eds
Bee, Hegarty, P.K., Cope, R., Lee, A.H. &
Bamforth, C.W. (1989) New procedures and expert systems for the analysis of
foam problems. Proc. Eur. Brew. Conv. Cong., St John Coghlan, D., Woodrow, J., Bamforth, C.W.
& Hinchliffe, E. (1992) Polypeptides with
enhanced foam potential. J. Inst. Brew., 98, 207-213 Bamforth, C.W., Canterranne, E., Chandley, P. & Onishi, A.
(1993) The molecular interactions of beer foam. Proc.Eur.
Brew. Conv. Cong., Bamforth, C.W. (1993) Recent progress in our understanding of beer foam. Cerevisiae Biotech., 18, 49-53 Bamforth, C.W. (1995) Foam: method, myth or magic? Brewer, 91, 396-399 Bamforth, C.W. (1999) Bringing matters to a head: the status of research
on beer foam. Proc. Eur. Brew. Conv. Foam Symp., Bamforth, C.W. (2000) Perceptions of beer foam, J. Inst. Brew., 106,
229-238 Bamforth, C.W. (2000) Beer Quality Series: Foam, Brew. Guard. 129, March,
40-43 Dickie, K.H., Cann,
C., Bamforth, C.W., Kapp, G.R. & Smythe, J.E. (2001) The measurement of hydrophobic
polypeptides in beer using the fluorochrome
1-anilino-8-naphthalenesulfonate, Food Chemistry, 75, 377-383 Lynch, D.M & Bamforth, C.W. (2002) Measurement and Characterization of
Bubble Nucleation in Beer. Journal of Food Science, 67, 2696-2701 Kapp, G.R. & Bamforth, C.W. (2002) The
foaming properties of proteins isolated from barley. Journal of the Science
of Food and Agriculture, 82, 1276-1281 Smythe, J.E., O’Mahony, M. & Bamforth, C.W.
(2002) The Impact of the Appearance of Beer on its Perception. Journal of the
Institute of Brewing, 108, 37-42 Smythe, J.E & Bamforth, C.W. (2003) The path
analysis method of eliminating preferred stimuli (PAMEPS) as a means to
determine foam preferences for lagers in European judges based upon image
assessment. Food Quality and Preference, 14, 567- 572 Bamforth, C. (2002) Great Brewing Debates: Part 6: Foaming polypeptides:
are they precious? Brewers Guardian, 131 (12), 22-25 Bamforth, C.W. & Kanauchi, M (2003)
Interactions between polypeptides derived from barley and other beer components
in model foam systems. Journal of the Science of Food and Agriculture, 83,
1045- 1050 Bamforth, C.W. & Milani, C. (2004). The
foaming of mixtures of albumin and hordein protein hydrolysates in model systems. Journal of the Science of
Food and Agriculture, 84, 1001-1004 Bamforth, C.W. (2004) The relative significance of physics and chemistry
for beer foam excellence: theory and practice. Journal of the Institute of
Brewing, 110, 259-266 Hung, J.K.S., Wallin, C.E. & Bamforth, C.W. (2005) An evaluation of an
automated procedure for measuring beer foam stability. MBAA TQ, 42, 178-183 Roza, J.R., Wallin, C.E. & Bamforth, C.W. (2006) A comparison between the instrumental
measurement of head retention/lacing and perceived foam quality. MBAA TQ, 43, 173-176 Bamforth, C. Kalathas, A., Maurin, Y. and Wallin, C. (2008) Some factors impacting
beer foam. MBAA TQ, 45, 332-336 Goldberg, J.R. & Bamforth,
C.W. (2010) Analyzing foam instability in commercial beers. J Am Soc Brew Chem, 68, 57-62 Wallin, C.E., DiPietro, M.B.,
Schwarz, R.W. &
Bamforth, C.W. (2010). A comparison of three methods
for the assessment of foam stability of beer. J. Inst. Brew., 116, 78-80 Flavor Stability Prevention of the staling of beer is a major target for Brewers. The
research programs at Bass and BRI have been devoted to the identification of
free radical reactions as one route by which staling can occur, followed by
recommendations on possible palliative treatments, and on the influence of
two classes of enzyme (superoxide dismutase and peroxidases) in determining
oxidation in malting and brewing. Publications Bamforth, C.W. (1983) Superoxide dismutase in barley. J. Inst. Brew., 89,
420-423 Bamforth, C.W. & Parsons, R. (1985) New procedures to improve the
flavor stability of beer. J. Amer. Soc. Brew. Chem., 43, 197-202 Bamforth, C.W. (1986) Beer flavor stability. Brewer, 72, 48-51 Bamforth, C.W., Clarkson, S.P., Large, P.J. & Bamforth, C.W. (1989) Purification of a
cyanide-sensitive superoxide dismutase from soy beans: a food-compatible
enzyme preparation. J. Sci. Food. Agric. 48, 87-97 Clarkson, S.P., Large, P.J., Hegarty, P.K. &
Bamforth, C.W. (1989) Oxygen radicals - their influence on process
performance and product quality. Proc. Eur. Brew. Conv. Cong., Bamforth, C.W., Clarkson, S.P. & Large, P.J. (1991) The relative
importance of polyphenol oxidase, lipoxygenase and
peroxidases during wort oxidation. Proc. Eur. Brew.
Conv. Cong., Clarkson, S.P., Large, P.J. & Bamforth, C.W. (1991) Oxygen-scavenging
enzymes in barley and malt and their effects during mashing. J. Inst. Brew.,
98, 111-115 Clarkson, S.P., Large, P.J. & Bamforth, C.W. (1992) A two-substrate
kinetic study of peroxidase cationic isoenzymes in
barley malt. Phytochemistry, 31, 743-749 Bamforth, C.W., Muller, R.E. & Walker, M.D. (1993) Oxygen and oxygen
radicals in malting and brewing: a review. J. Amer. Soc. Brew. Chem., 51,
79-88 The lecture to the Brewing Congress of the Walters, M.T., Hughes, P.S. & Bamforth, C.W. (1996) The evaluation of
natural antioxidants in beer and its raw materials. Proc. Inst. Brew. Conf.
Asia Pacific, 103-109 Bamforth, C.W., Hughes, P.S., Muller, R.E., Walters, M.T., Antrobus, C.J. & Large, P.J. (1996) Oxidation in
malting and brewing: assessment, implication and elimination. Proc. Int.
Brew. Technol. Conf. Harrogate, 267-276 Antrobus, C.J., Large, P.J. & Bamforth, C.W.
(1997) Changes in the cationic isoenzymes of peroxidase
during the malting of barley. I Tissue location studies. J. Inst. Brew., 103,
227-231 Antrobus, C.J., Large, P.J. & Bamforth, C.W.
(1997) Changes in the cationic isoenzymes of
peroxidase during the malting of barley. II The effect of gibberellic
and abscisic acids. J. Inst. Brew., 103, 233-237 Bamforth, C.W. (1999) The science and understanding of the flavour stability of beer: a critical assessment. Brauwelt Int. 17, 98-110 Bamforth, C.W. (1999) Enzymic and non-enzymic oxidation in the brewhouse;
a theoretical consideration. Journal of the Institute of Brewing, 105,
237-242 Bamforth, CW (2000) Making sense of flavor change in beer. Technical
Quarterly of the Master Brewers Association of the Bamforth, C.W. (2000) Beer Quality: Oxidation, Brew. Guard., 129 (4),
31-34 Bamforth, C.W. (2001) Oxido-reduction processes
and active forms of oxygen in aqueous systems. Cerevisiae
Biotech., 26, 149-154 Biawa, J.-P. & Bamforth, C.W. (2002) A
two-substrate kinetic analysis of lipoxygenase in
malt. J. Cereal Science, 35, 95-98 Bamforth, C. (2002) Great Brewing Debates: Part 5. Beer freshness: is the maltster to blame? Brewers Guardian, 131(11), 22-24 Stephenson, W.H. & Bamforth, C.W. (2002) The impact of lightstruck and stale character in Beers on their
perceived Quality: A Consumer Study. J. Inst. Brew., 108 (4), 406-409 Bushnell, S.E., Guinard, J.-X. & Bamforth, C.W. (2003) Effects of
sulfur dioxide and polyvinylpolypyrrolidone (PVPP)
on the flavor stability of beer as measured by sensory and chemical analysis.
J. Am. Soc. Brew. Chem., 61, 133-141 W.H. Stephenson, J.-P. Biawa, R.E. Miracle and
C.W. Bamforth (2003) Laboratory-scale studies of the impact of oxygen on
mashing, J. Inst. Brew., 109, 273- 283 Bamforth, C.W. (2004) A critical control point analysis for flavor
stability of beer. MBAA Tech Quarterly, 41, 97-103 Bamforth, C.W. (2004) Fresh Controversy: Conflicting Opinions on Beer
Staling. Proc Convention IGB Asia-Pacific, 63-73 Bamforth, C.W.
& May, J.C. (2008) The recovery of polyphenols from PVPP and their
antioxidant capacity. MBAA Technical Quarterly, 45, 283–285 Bamforth, C.W.
(2010). Beer, in E Decker, R Elias, D J McClements (eds), Woodhead Publishing. Flavour
changes in beer: oxidation and other pathways. In press Other published output in malting and brewing Diverse other papers, articles and chapters have been contributed
embracing a wide range of topics, but including enzymology which is a key
theme throughout my work. References Bamforth, C.W. (1985) Cambridge Prize Lecture: Biochemical approaches to
beer quality. J. Inst. Brew., 91, 154-160 Bamforth, C.W. (1985) The use of enzymes in brewing. Brew. Guard., 114(9),
21-26 Bamforth, C.W. (1986) Enzymes from the grist. Brewer, 72, 427-434 Bamforth, C.W. (1987) Enzyme additions: requirements, optimization and
potential problems. Proc. Eur. Brew. Conv. Wort Symp., Maffliers, 149-162 Bamforth, C.W. (1988) Processing and packaging and their effects on beer
stability. Ferment, 1, 49-53 Hegarty, P.K. & Bamforth, C.W. (1989) The
evaluation of commercial enzymes in brewing. Ferment, 2, 296-299 Bamforth, C.W., Butcher, K.N. & Cope, R. (1989) The interrelationships
between parameters of beer quality. Ferment, 2, 54-58 Bamforth, C.W. & Quain, D.E. (1989) Enzymes
in brewing and distilling. In Cereal Science & Technology (ed Palmer), Aberdeen University Press, 326-366 Bamforth, C.W. (1992) Brewing: the Nutfield
report. Food Manufacture, Sept, 26-28 Bamforth, C.W. (1993) Brewing distilled for the biochemist. Biochemist,
Feb/Mar, 2-6 Bamforth, C.W. (1993) Nutfield: the home of
brewing research. Biochemist, Feb/Mar, 8-12 Bamforth, C.W. (1993) The world wide role of BRF International. Ferment,
6, 333- 338 Bamforth, C.W. (1993) Towards quality assurance in the brewery: tomorrow’s
analyses and approach. Proc. Inst. Brew. Conf. Cent. Bamforth, C.W. & Barclay, A.H.P. (1993) Malting technology and the
uses of malt. In Barley Chemistry and Technology (eds
MacGregor and Bhatty),
American Society of Cereal Chemists, 297-354 Hammond, J.R.M. & Bamforth, C.W. (1994) Practical use of gene
technology in food production. Brewer, 90, 65-69 (see also Brauwelt, 1994, pp 1068-1074) Bamforth, C.W. & Reed, R.J.R. (1994) Process developments in brewing:
the need for change. Food Technol. Int. Eur. ,74-76 Bamforth, C.W. (1994) Biochemical considerations of beverage quality.
Proc. Inst. Brew. Conv. Aust. NZ, 133-139 Bamforth, C.W. (1995) Beer and cider. In Physico-Chemical
Aspects of Food Processing (ed Beckett), Blackie,
417-439 Bamforth, C.W. (1995) Economic assessment of research and development.
Tech. Quart. Mast. Brew. Assoc. Amer. 32, 132-137 Bamforth, C.W. & Simpson, W.J. (1995) Ionic equilibria
in brewing. Brew. Guard.,124(Dec) 18-24 Bamforth, C.W. (1996) Towards the millennium: the state and future focus
of brewing research. Brewer, 92, 22-28 Bamforth, C.W. (1997) The chemistry of beer quality. Chemistry in RE Muller, GS Chandra, J Moore, MO Proudlove and
CW Bamforth (1997) The interaction between hydrolases and their substrates during
malting and brewing: some recent studies. First European Symposium on Enzymes
in Grain Processing, pp74-86 Bamforth, C.W. (1998) Beer: Tap into the Art and Science of Brewing.
Plenum Publishing, 300pp. Bamforth C.W. & Hughes, P.S. (1998) The Flavour
of Beer. Brewer, 94, 345-352 Bamforth, C.W. (1998) Brewing Research International. American Brewer,
issue 78, 30-31. Bamforth, C.W. (1999) A critical evaluation of malt analysis from the
brewer’s perspective. Technical Quarterly of the Master Brewers Association
of the Bamforth, C.W. (1999) Beer Haze. Journal of the American Society of
Brewing Chemists, 57, 81-90 Bamforth, C. (1999) Whither beer? Ferment, 12 (6) 9-12 Bamforth, C.W. (2000) Malting and Brewing Science at the Bamforth, C.W. (2000) Endogenous and Exogenous enzymes in malting and
brewing. Proceedings of the 2nd European Symposium on enzymes in grain
processing, 149-155 Bamforth, C. (2000) Do you want good beer? Then get good malt. Brewing
& Distilling International, 31 (3), 12 - 15 Bamforth, C.W. (2000) Brewing and brewing research: past, present and
future. Journal of the Science of Food and Agriculture, 80, 1371-1378 Bamforth, CW (2000) A brief history of beer. Proceedings of the 26th
Convention of the Institute of Brewing, Asia-Pacific Bamforth, C.W. (2000) Brewing: an ancient yet modern biotechnology.
Chemical Educator, 5, 102-112 Bamforth, C.W. (2000) Be assured – Quality Costs. Brewing & Distilling
International, 31 (6), 12-14 Bamforth, C.W. (2000) Brown Shoes or Black Shoes? A scientist’s
perspective on new product development. Brewing & Distilling
International, 31(8), 18-20 Smythe, J.E. & Bamforth, C.W. (2000) Shortcomings
in Standard Instrumental Methods for Assessing Beer Color. Journal of the
American Society of Brewing Chemists, 58, 165-166 Bamforth, C.W. (2000) Beer Quality: Colour.
Brewers Guardian, 129(9): 28-31 Bamforth, C.W. (2001) Beer Flavour: an introduction.
Brewers Guardian, 130(7): 16-20 Bamforth, C.W. (2001) The need for research to satisfy future brewing
needs. Pauls Brewing Room Book, in press Bamforth, C. (2001) Beer: A proud past and a promising future. The Brewer
International, 1 (2), 26-29 Bamforth, C. (2001) Why study brewing at university? IFT Students
Association Newsletter, 29 (2), 2 Bamforth, C.W. (2001) pH in brewing: an overview, Technical Quarterly of
the Master Brewers Association of the Bamforth, C. (2001) A Brewer’s Biochemistry. Part 1: Proteins. The Brewer
International, 1 (3), 21-25 Bamforth, C. (2001) Dishing up a ‘feast for yeast’ in the brewhouse. Brewing & Distilling International, 32(3)
12-13 Bamforth, C. (2001) Sieve or stew? The sterile filtration of beer. Brewers
Guardian, 130(4), 15-18 Bamforth, C. (2001) Sexy or not? Recent work on brewing yeast. Brewing
& Distilling International, 32(5), 10-11 Bamforth, C. (2001) A Brewer’s Biochemistry. Part 2: Carbohydrates. The
Brewer International, 1 (5), 27-30 Bamforth, C. (2001) A Brewer’s Biochemistry. Part 3: Lipids. The Brewer
International, 1 (7), 12-15 Bamforth, C. (2001) Taste buds and nostrils, or sensors and switches?
Brewing & Distilling International, 32(7), 20-21 Bamforth, C. (2001) The flavour of beer –
vicinal diketones. Brewers Guardian, 130(8), 24- 26
Bamforth, C.W. (2001) The impact of barley on the ability of yeast to
produce good beer. Aspects of Applied Biology, 63, 221 – 228 Bamforth, C. (2001) A Brewer’s Biochemistry. Part 4: Nucleic acids. The
Brewer International, 1 (9), 41-43 Bamforth, C. (2001) The flavour of beer –
esters. Brewers Guardian, 130(9), 32-34 Bamforth, C. (2001) Where are we going with beer styles, brewing and
packaging? Brewing & Distilling International, 32 (9), 20-23 Bamforth, C. (2001) The flavour of beer – sulphur-containing substances. Brewers Guardian, 130(10),
20-23 Bamforth, C. (2001) Can brewers learn anything from distillers and wine
producers? Brewing & Distilling International, 32(11), 14-15 Bamforth, C. (2001) The flavour of beer – malt
and hop character. Brewers Guardian, 130(11), 16-18 Bamforth, C. (2001) A Brewer’s Biochemistry. Part 5: Metabolism. The
Brewer International, 1 Bamforth, C.W. (2002) Wort composition and beer
quality in Brewing Yeast Fermentation Performance, Second Edition (ed KA Smart), Blackwell, Bamforth, C. (2001) The flavour of beer – mouthfeel and texture. Brewers Guardian, 130 (12), 18-19 Bamforth, C.W. (2002) Nutritional Aspects of Beer – A Review. Nutrition
Research, 22, 227-237 Bamforth, C.W. (2003) Beers – History and Types. In Encyclopedia of Food
Sciences & Nutrition (eds B Caballero, L Trugo and P Finglas), Bamforth, C.W. (2003) Beers – Chemistry of Brewing. In Encyclopedia of
Food Sciences & Nutrition (eds B Caballero, L Trugo and P Finglas), Smythe, J.E. & Bamforth, C.W. (2002) The
effect of perceived beer history on reported preferences by sensory panels
with different levels of training. Journal of the Institute of Brewing, 108,
34-36 Ward, R.E. & Bamforth, C.W. (2002) Esterases
in barley and malt. Cereal Chemistry, 79, 681-686 Bamforth, C. (2002) Great Brewing Debates Part 2: How important is wort clarity? Brewers Guardian, 131(8), 26-28 Bamforth, C.W. (2002) Standards of Brewing: A Practical Approach to
Consistency and Excellence. Brewers Publications, Bamforth, C. (2002) Great Brewing Debates Part 3: The Grand Modification
Mystery. Brewers Guardian, 131(9), 30-32 Bamforth, C. (2002) Great Brewing Debates: Part 4 Does Beer Get Better
With Ageing? Brewers Guardian, 131(10), 26-28 Bamforth, C. (2003) Beer: Tap into the Art and Science of Brewing. Second
Edition. Russell, Bamforth, C.W. (2003) Barley and Malt Starch in Brewing: a general review.
MBAA Tech Quart, 40, 89-97 Bamforth, C. (2003) A pint of flavoured water
please. Brewers Guardian, 132 (7), 22-25 Bamforth, C. (2003) Rising to the challenge? Brewers Guardian, 132 (8),
24-27 Bamforth, C. (2003) Sourcing the Soul of Beer. Brewers Guardian, 132 (9),
22-25 Bamforth, C. (2003) Pistillate parts: the beauty
of hops. Brewers Guardian, 132 (10), 26-28 Bamforth, CW (2004?) Where do brewing yeasts fit into the life forms of
the world? ASBC Best Practices book Bamforth, C.W. & Kanauchi, M. (2003) Use of
novel assays to indicate that O-esters and S-esters are produced by the same
enzyme in brewing yeast. FEMS Microbiology Letters, 228, 111-113 Bamforth, C.W. (2004) Beer: Health and Nutrition, Blackwell, Bamforth, C. (2003) The Expensive Bit. Brewers Guardian, 132 (11), 22-24 Bamforth, C. (2003) In aid of the brewer. Brewers Guardian, 132 (12),
16-18 Miedl, M. and Bamforth, C.W. (2004) The relative
importance of temperature and time in the cold conditioning of beer. J Am Soc Brew Chem, 62, 75-78 Bamforth, C.W (2004) An ungrateful subject? Differences of opinion on
beer, Brewers Guardian, 133 (1), 20-23 Bamforth, C.W. (2004) Opportunities for newer technologies in the oldest
biotechnology, brewing. Applied Biotechnology, Food Science and Policy, 1,
213-222 Bamforth, C.W. (2004) People and Ideas in Brewing: An Academic Challenge?
Brewers Digest, 79, 64-68 Bamforth, C.W. (2004) Teaching Brewing in a Passionate Society. Proc Convention IGB Asia-Pacific, 50-53 Bamforth, C.W. & Kanauchi, M. (2004)
Enzymology of Vicinal Diketone Reduction in
Brewer's Yeast, J Inst Brew, 110, 83-93 Bamforth, C.W. (2004) Beer – a worthy part of the diet. The Growler
(in-house magazine of Pyramid Breweries), 5 (4), page 7; also Brewers Digest,
79 (3), 29 Bamforth, C. (2004) The Art of Ale, Brewers Guardian, 133 (7), 22-25 Bamforth, C. (2004) The Myths of Lager, Brewers Guardian, 133 (8), 22-24 Bamforth, C. (2004) Stiffs, Stout, Poets and Porter, Brewers Guardian, 133
(9), 31-33 Bamforth, C. (2004) Cloves and cloud – Wheat Beers, Brewers Guardian, 133
(10), 24-25 Bamforth, C. (2004) The Light Fantastic Brewers Guardian, 133 (11), 24-25 Bamforth, C. (2005) Beyond reason: low alcohol and very high alcohol beers
Brewers Guardian, 134 (1), 22-24 Mitchell, A.E., Hong, Y.-J., May, J.C., Scheffler, A. and Bamforth, C.W. (2005)
Exogenous β-Glucanases and Pentosanases
and their impact on mashing. Enzyme and Microbial Technology, 36, 813-817 Miracle, R.E. Ebeler, S.E. and Bamforth, C.W.
(2005). The measurement of sulfur-containing aroma compounds in samples from
production-scale brewery operations. J Am Soc Brew Chem, 63, 129-134 Sun, A., Faulds, C.B. & Bamforth C.W.
(2005). Barley contains two cationic acetylxylan esterases and one anionic feruloyl
esterase. Cereal Chem, 82, 621-625 Bamforth, C.W. (2005). Food, Fermentation and Micro-organisms. Blackwell, Bamforth, C.W. (2005). The gene dream – a nightmare? Brewers Guardian, 134
(7), 24-26 Bamforth, C.W. (2005). Intensifying malting and brewing - does the
customer care? Brewers Guardian, 134 (8), 30-32 Bamforth, C.W. (2005). Beer, carbohydrates and diet. J Inst
Brew, 111, 259-264 Bamforth,
C. W. (2005). Awash with wine – bringing back the beer. Brewers Guardian, 134
(9), 26-28 Bamforth,
C. W. (2005). Will the last one out turn out the lights – or are we just
monkeying about? Brewers Guardian, 134 (11), 18-20 Miedl,
M., Garcia, M.A. and Bamforth, C.W. (2006). Haze
formation in model beer systems. Journal of Agricultural and Food Chemistry, 53:10161-5 Bamforth,
C. W. (2006). Don’t like it – but hard to deny it. Brewers Guardian, 135(1),
20-22 Bamforth,
C.W. (2005) A history of brewing science in the Bamforth,
C.W. (2006) The stability
of beer: achievements, dogmatic beliefs, speculation and challenges. Proc Convention IBD, Asia-Pacific Bamforth,
C.W. (2006) Scientific Principles of Malting and Brewing, ASBC. Bamforth,
C.W. (2006) Perfect pairings or plump for preference? Brewers Guardian, 135
(6), 12-14 Bamforth,
C.W. (2006) Beer and the dreaded “C”. Brewers Guardian, 135 (7), 24-26 Lewis,
M.J. and Bamforth, C.W. (2006) Essays in Malting and Brewing Science.
Springer. Bamforth,
C.W. (2006) Radical stuff: beer as an antioxidant source. Brewers Guardian,
135 (8), 24-26 Bamforth,
C. (2006) Alcoholism and Addiction. Brewers Guardian, 135 (9), 40-42 Bamforth,
C., editor (2006) Brewing: New Technologies. Woodhead
Publishing Bamforth,
C. (2006) Please may I have some more? Thoughts on the Drinkability of
Beer. Brewers Guardian, 135 (10),
17-18 Shellhammer,
T. and Bamforth, C.W. 2008. Assessing color quality of beer, in ACS
Symposium Series 983 (eds CA Culver and RE Wrolstad), pages 192-202, American Chemical Society, Bamforth, C (2007) Beer. In World Book Encyclopedia, page
211, World Book Publishing. Bamforth, C.W. (2007) Beer as liquid bread. MBAA TQ, 44,
15-18 Bamforth, C.W. (2007) Desire, Drive or Disappointment: Beer and Sex, Brewers Guardian,
136(1), 22-24 Clark, D.T. & Bamforth, C.W. (2007) Realistic haze
specifications for beer. MBAA
TQ, 44, 160-163 Bamforth, C.W. (2007) Alimentos, fermentacion
y microorganismos. Editorial Acribia. Bamforth, C. (2007). Grist to the mill: historical developments
in malting and the use of adjuncts. Brewers Guardian, 136 (7), 16-18 Bamforth, C. (2007). Humulus superfluous? Brewers Guardian,
136 (8), 30-32 Bamforth, C.W. (2008) Producing
gluten-free beer – an overview Bamforth, C. (2007). Wood
to welds: a brewhouse timeline. Brewers Guardian, 136 (9), 35-38 Owens,
J.E., Clifford, A.J. & Bamforth, C.W. (2007) Folate
in beer. J Inst Brew, 113, 243-248 Bamforth, C. (2007). God’s goodness and a chemistry
set: A brief scientific history of Brewing Yeast. Brewers Guardian, 136 (10) 16-18 Bamforth, C.W. (ed) (2007) Brewing: new technologies, Russian
translation, Woodhead Bamforth, C. (2008). Cool stuff: a glimpse at the
development of brewery fermentations and beyond. Brewers Guardian, 136 (11), 24-28 Bamforth,
C. (2008) Grape versus Grain. Heisner,
C.B. & Bamforth, C.W. (2008) Thioredoxin in barley: could it have a role in releasing limit dextrinase in brewery mashes? J Inst
Brew, 114, 122-126 Bamforth, C.W. (ed) (2008) Beer: A
Quality Perspective. Handbook of Alcoholic beverages series, Elsevier. Bamforth, C. (2008) Brewery
Greenery. Brewers Guardian, 137(7), 36-39 Bamforth, C. (2008) Water,
water. Brewers Guardian, 137(8), 24-27 Bamforth, C. (2008) Turning out the lights and
wrapping up warm: nibbling away at the energy bill. Brewers Guardian Russell,
S.T., Singh, R.P and Bamforth, C.W. (2008) Alternative Paradigms for
the Production of Beer. J. Inst. Brew., in press Bamforth,
C.W. (2009) Producing gluten-free beer – an overview, in The Science
of Gluten-Free Foods and beverages (ed E.K. Arendt
& F. Dal Bello), AACC International, Bamforth,
C.W. (2009) Use of exogenous enzymes in the production of alcoholic
beverages. The Encyclopedia of Biotechnology in Agriculture and Food, Bamforth, C.W., Roza, J.R and Kanauchi, M. (2009) Storage of malt, thiol
oxidase and brewhouse performance. J Am Soc Brew Chem, 67, 89-94 Bamforth, C.W. and Murphey, L.J.
(2009) Beer and Health, in MBAA Certified Beer Specialist Bamforth, C. (2008) Butts and Nasty Smells: effluent
treatment. Brewers Guardian, 137(11), 24-26 Bamforth, C. (2009) Contraception, charcoal and cows:
the world of brewery co-products. Brewers
Guardian, 138(1), 24-27 Bamforth, C. (2008) The ultimate
enzymology: making beer. Food Science and Technology, 22(4), 12-14 Bamforth, C.W. and Krochta, J.M. (2009) Packaging and the
Shelf Life of Beer, pp 215-229, in Food Packaging and Shelf Life:
A Practical Guide (ed GL Robertson), CRC Press Bamforth, C.W. (2009). Beer and
the Quality of Life. Proc IBD Africa Convention (no
page numbers). Bamforth, C. (2009). People
matter. Brewer and Distiller International, 5(6), 28-29 Smythe, J.E. and Bamforth, C.W.
(2009) An evaluation of the public understanding of
beer and brewing. MBAA Technical Quarterly, doi:10.1094/TQ-46-1-0316-01
Bamforth, C. (2009) Beer: Tap into the Art and Science of Brewing.
Third edition. Bamforth, C.W. (2009) Current perspectives on the role of enzymes in brewing. J Cereal Sci, 50, 353-357 Bamforth, C. (2009) Wizards, volcanoes and beautiful
music: developments in wort boiling. Brewers Guardian, 138(5), 23-24 Bamforth, C. (2009) More Than Mere Words: Beer and the
Media. Brewers Guardian, 138 (7), 18-21 Bamforth, C. (2009) Brewmaster’s Art:
The History and Science of Beermaking. Recorded
Books, 7 CD’s Cluett, J., Heydenrych,
M., Bamforth, C.W., Jackson, S., Lamaletie, B., Eloff, K. and Golob, H. (2009)
Beer is food – a recipe to sustain the brewing industry in Bamforth, C. (2009) For heaven’s sake: beer and religion. Brewers Guardian, 139(8), 32-35 Bamforth, C. (2009) Fiscal Froth: Beer and
Government. Brewers Guardian, 138(9), 26-29 Kanauchi, M., Milet, J. & Bamforth,
C.W. (2009) Oxalate and Oxalate Oxidase in Malt. J Inst
Brew, 115, 232-237 Bamforth, C. (2009) Bashing Booze: The Anti-Alcohol
Lobby. Brewers
Guardian, 138(10), 40-43 Bamforth, C.W. (2009) Carbon
footprints in breweries. MBAA TQ, MBAA TQ doi:10.1094/TQ-46-4-1112-02 Casey, T.R. &
Bamforth, C.W. (2010) Silicon in Beer and Brewing. J Sci
Food Ag, 90, 784–788 Heymann H, Goldberg, JR, Wallin CE and Bamforth CW (2010) A
“beer” made from a bland alcohol base. J Am Soc
Brew Chem, 68, 75-76 Bamforth, C. (2010) Leaning towers of learning: beer
and the academy. Brewers Guardian, 139(1),
26-29 Bamforth, C. (2009) Birra e Vino. Storie, tecniche, socialita a confronto. (Translation of Grape verses Grain). Donzelli Bamforth, C. (2010) Alcohol
Perceptions in the Bamforth, C.W. (2010) Genetic Resources of Yeast and other
Micro-organisms (Harlan II) Cambridge University Press Bamforth, C. (2010) What does the future hold for
traditional ingredients? Brewers Guardian, 139(2),
42-44 Bamforth, C. (2010) Continuous
improvement? Brewers Guardian, 139(3), 22-24 Bamforth, C. (2010) Let’s Be
Clear. Brewers Guardian, 139(4), 34-36 Bamforth, C.W. (2010) Beer is
Proof God Loves Us. FT Press, Bamforth, C.W. and Stewart, G.G.
(2010) Brewing – the Transformation of a Craft into a Technology. The
Biologist, 57, 139-147 Bamforth, C. (2010) Plastic: too
drastic for beer? Brewers Guardian, 139(5), 37-38 Bamforth, C. (2010) Process
Aids: Confusion and Consternation. Brewers Guardian, 139(6), 58-60 Professional and Personal Information Professional Special Professor in the Institute of Brewing and Distilling Fellow of the Institute of Brewing Member of the Editorial Board, Journal of the Institute of Brewing Formerly Chairman of Research Committee, member of Board of Examiners, Member of Council Fellow of the Fellow
of the American Society of Brewing Chemists Editor-in-Chief, Journal of the American Society of Brewing Chemists Member of the Master Brewers Association of the Member, Editorial Board, Technical Quarterly of the MBAA Qualifications B.Sc Biochemistry, Ph. D Solubilization
and properties of N-Methylglutamate dehydrogenase
from Pseudomonas aminovorans and its role during
growth on D. Sc Other interests Soccer writer Book: "In Keeping with the Wolves" (1992): an account of Wolverhampton Wanderers goalkeepers since 1945 Articles in every matchday program for Wolverhampton Wanderers 1985-1991 plus various other magazines and programs. |
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