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Content Introduction ビールの性質や醸造の原理から、麦芽やホップ、酵母など原料のはたらき、コクやキレ、のど越しの秘密、「最高においしく飲む」ための科学まで、「ビール学」の知識を満載。世界各地のビールの魅力やビール料理のレシピも収録。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181151195	Tamaho	一般新書①	588 ﾜ	General Books

Reservation Count 0

Title	ビールの科学
Title (Reading)	ﾋﾞｰﾙ/ﾉ/ｶｶﾞｸ
Subtitle	カラー版
Subtitle	麦芽とホップが生み出す「旨さ」の秘密
Subtitle (Reading)	ｶﾗｰﾊﾞﾝ
Subtitle (Reading)	ﾊﾞｸｶﾞ/ﾄ/ﾎｯﾌﾟ/ｶﾞ/ｳﾐﾀﾞｽ/ｳﾏｻ/ﾉ/ﾋﾐﾂ
Author	渡／淳二∥編著
Author (Reading)	ﾜﾀﾘ,ｼﾞｭﾝｼﾞ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	\1280
ISBN	978-4-06-512051-4
Number of Pages, etc.	318p
Dimensions	18cm
NDC	588.54
Content Description	ビールの性質や醸造の原理から、麦芽やホップ、酵母など原料のはたらき、コクやキレ、のど越しの秘密、「最高においしく飲む」ための科学まで、「ビール学」の知識を満載。世界各地のビールの魅力やビール料理のレシピも収録。

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