Froth!

The Science of Beer

How many beer bubbles are there in the world? Half the flavor compounds in beer
arise from the yeast--true? The number of breweries in the world plummeted over 
the century and a half from 1840--a process initiated largely by the invention of
refrigeration; why? And why did microbreweries arise all across the beer world, 
from the 1970s? If you are interested in the history of beer, as well as the more
arcane aspects of its creation, transportation, marketing, tasting, history, and 
appreciation, consider this book--written in a lighter vein than usual. Not a 
how-to brewing guide (some critics don't like the way I make my homebrew--chapter
2). I would like to think that this book is one of my most popular titles because
of its wit and originality, but it might just be the subject matter.

Froth! (2009) is published by Johns Hopkins University Press.