LA PÀGINA MÉS CERVESERA DELS PAÏSOS CATALANS
ACOLLIDA
TAULA DE MATÈRIES
HISTÒRIA
ELABORACIÓ
ELABORACIÓ CASOLANA
ESTILS O TIPUS DE CERVESA
EL GUST I L'OLFACTE. COM FUNCIONEM 
LA DEGUSTACIÓ
DICCIONARI 
IMPLICACIONS SOCIO-CULTURALS
ESOTÈRICA DE LA CERVESA
CERVESA I SALUT
INTERNET
CURSETS DE DEGUSTACIÓ
CERVESA I CUINA
ARTICLES DE PREMSA
BIBLIOGRAFIA
REINHEITSGEBOT
CERVESA. Bibliografia
H= Història

Q=Química

E.C. =Elaboració casolana

D.=Degustació

E=Elaboració
 
 

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H(2) "Symposium: Did Man Once Live by Bread Alone," American Anthropologist 55 (4), 15-526 (1953).

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H(4) A.L. Oppenheim, On Beer and Brewing Techniques in Ancient Mesopotamia, supplement to the Journal of the American Oriental Society, 1950.

H(5) H.F. Lutz, Viticulture and Brewing in the Ancient Orient (J. C. Hinrich, G.E. Stechert, Leipzig, Germany, 1922).

H(6) A. Lucas, Ancient Egyptian Materials and Industries (E. Arnold, London, England, 1948).

H(7) E. Huber, Bier und Bierbereitung bei den Volkern der Urzeit I, Babylonien und Aegypten (Gesellschaft fur die Geschichte und Bibliographie des Brauwesens, Berlin, Germany, 1926).

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H(12) J.R. Harlan, "Wild-Grass Seed Harvesting in the Sahara and Sub-Sahara of Africa," in D.R. Harris and G.C. Hillman, Foraging and Farming: The Evolution of Plant Exploitation (Unwin Hyman, London, 1993).

H(13) Charles L. Redman, The Rise of Civilization: From Early Farmers to Urban Society in the Ancient Near East (W.H. Freeman, San Francisco, 1978).

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H(20) Grog for the Greeks. New Scientist. Nº27. Nov.1999 vol.164 p.54-57

H(21) Both, Frank, ed. "Gerstensaft und Hirsebier: 5000 Jahre Biergenuss." Oldenburg: Verlag Isensee, 1998.

H(22) Dayagi-Mendels, Michal. "Drink and Be Merry: Wine and Beer in Ancient Times." Jerusalem: The Israel Museum, 1999.

H(23) Ruprechtsberger, Erwin M., ed. "Bier im Altertum: ein Überblick." Linz: Linzer archäologische Forschungen:(Sonderheft VIII) 1992.*** Editor no clar...

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H+Q(27) Michel, Rudolph H., Patrick E. McGovern, and Virginia R. Badler. "The First Wine and Beer: Chemical Detection of Ancient Fermented Beverages." "Analytical Chemistry" 65.8 (1993): 408A-413A.

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H(30) Behre, Karl-Ernst. "The History of Beer Additives in Europe: A Review." "Vegetation History and Archaeobotany" 8 (1999): 35-48.

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D(34) G.Garcia Izquierdo y E Delbecq. El aroma de la cerveza. In "Cerveza y malta" nº 20 Butlletí AETCM.

D(35) L. Amey. El sabor de la cerveza. In "Cerveza y malta" nº 37

D(36) M.D.Cabezudo. El aroma y el gusto de la cerveza: compuestos carbonilo y heterocíclicos. "Cerveza y malta" nº 48

D(37) Comité de análisis sensorial.El método del perfil aplicado a la cata de cerveza. In "cerveza y malta" nº 52

E+D(38) I.Vargas Fuentes. El índice de calidad (1). C&M nº 60.

E+D(39) Idem (2) . Idem. C&M nº 61

E+D(40) Idem (3). Idem. C&M nº 62

D(41) S. Hassan: Benasayag. Principios básicos del analisis sensorial. C&M nº 74

E+D(42) T. M. Enari. Influence of barley and malt quality on beer production and beer quality. C&M nº 108

H+E(43) Hans Günter Schultze-Berndt. Las cervecerias de los monasterios y su contribución al desarrollo de la fabricación de la cerveza. C&M nº 120.

Q(44) George Fix. Principles of brewing science. Brewers publications. Boulder Colorado. 1999.

EC(45) Jean François Simard. Comment faire de la bonne bière chez soi. Editions du Trécarré. Québec. 1992.

E.C.(46) Dave Laing and John Hendra. Beer and brewing. Macdonald Guidelines Macdonald educational ltd. print in Waterlow (Dunstable) limited.1977 isbn 0 356060098

E.C.(47) C.J.J.Berry. Home brewed beers & stouts".. edit, The Amateur winemaker and home brewed". edic. 1982. print in Great Britain. South street, Andorra, Hants spi02bu

E.C.(48) Ken Shales. Brewers better beers. Amateur winemaker (aw) edic, 1981. isbn 0900841648

E.C. (49) The big book of brewing. Dave Line. Amateur winemaker. isbn 0900841346.

E.C. (50) Maurice Lovett. Brewing and breweries. Shire publications ltd nª72. isnb 0 85263 568 0

E.C. (51) Bill Owens. How to build a small brewery. de. G.W.Kent. inc.1994 isbn 0-9619072-7-4

E.C. (52) Dave Line. Brewing beers like those you buy. published by G.W.Kent, inc. 3691 Morgan road Ann Arbor, Michigan 48108 u.s.a 1993 isbn 0-9619072-3-1

E.C. (53) J.S.Hough. Biotecnologia de la cerveza y la malta. ed. Acribia, s.a isbn 84-200-0681-5.

E.C (54) Graham Wheeler. Home brewing. the Camra guide. edt. Camra, 1993. isbn 1 85249 112 4.

E.C. ***(55) Charlie Papazian. The new complete joy of home brewing. edt. Avon books, 1984. isbn 76366-4.

E.C. (56) Charlie Papazian. The home brewer’s companion. edt. Avon books, 1994. isbn 0 380-77287-6.

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H. (58) Friedrich Georg Hoepfner. Ein archäoligisches Brauexperiment. Privatbrauerei Hoepfner. 1993

H. (59) Dr. Hans Carl. 5000 Jahre Bier. Nürnberg 1956

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E.C. ***(81) Hubert Hanghofer. Bier brauen nach eigenem Geschmack. BLV. 1999. ISBN 3-405-15626-2

E.C***. (82) Richard Lehrl. Bier brauen Handbuch für den Heimbrauer. 2000. ISBN 3-80001-6669-0

E.C. (83) EBC. Manual of good practice: Hops and hop products. ISBN: 3-418 00758-9

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