H= Història
Q=Química
E.C. =Elaboració casolana
D.=Degustació
E=Elaboració
H(1) R.J. Braidwood, "From Cave to Village,"
Scientific American, October 1952, 62-66.
H(2) "Symposium: Did Man Once Live by Bread
Alone," American Anthropologist 55 (4), 15-526 (1953).
H(3) J.M. Renfrew, Paleobotany: The Prehistoric
Food Plants of the Near East and Europe (Columbia University Press,
New York, 1973).
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).
H(8) D. Zohary and M. Hopf, The Domestication
of Plants in the Old World (Clarendon Press, Oxford, 1993).
H(9) P.M. Rice, Pottery Analysis: A Source
Book (University of Chicago Press, 1987).
H(10) S.H. Katz and M.M. Voigt, "Bread and
Beer: The Early Use of Cereals in the Human Diet," Expeditions 28 (2),
23-34 (1986).
H(11) J.R. Harlan, "A Wild Wheat Harvest
in Turkey," Archaeology 10, 197-201 (1967).
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).
H(14) W.J. Darby, P. Ghalioungui, and L. Grivetti,
Food,
the Gift of Osiris (Academic Press, Cambridge, Massachusetts, 1977).
H(15) L.F. Hartman and A.L. Oppenheim,
On
Beer and Brewing Techniques in Ancient Mesopotamia, supplement to the
Journal of the American Oriental Society, 1950.
H(16) Nature 360. 1992 MacGovern et al. (Sobre
el rei Midas)
H(17) Nature 381. 1996 MacGovern et al. (Sobre
el rei Midas)
H(18) A funerary feast for King Midas.
P. McGovern. Nature 402. 1999. (p.863-864)
H(19) Science News 6-8-96 p.359
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...
H(24) Volke, Klaus. "Die Anfänge alkoholischer
Getränke-Bier, Wein und Alkohol im Spiegel der Geschichte." "Das
Altertum" 44 (1998): 123-149.
H(25) Bottéro, Jean. "Textes culinaires
Mésopotamiens" Winona Lake, Indiana: Eisenbrauns, 1995.
H(26) Del Monte, Giuseppe F. "Bier und Wein
bei den Hethitern." In "Studio Historiae Ardens,"edited by Theo P.
J. van den Hout and Johan de Roos, 211-224. Istanbul: Nederlands historish-archaeologisch
Instituut.
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.
H(28) Milano, Lucio, ed. "Drinking in Ancient
Societies: History and Culture of Drinks in the Ancient Near East".
Padua: Sargon srl, 1994.
H(29) Samuel, Delwen. "Brewing and Baking."
In "Ancient Egyptian Materials and Technology" edited by Paul T. Nicholson
and Ian Shaw, 537-576. Cambridge: Cambridge University, 2000.
H(30) Behre, Karl-Ernst. "The History of
Beer Additives in Europe: A Review." "Vegetation History and Archaeobotany"
8 (1999): 35-48.
H(31) Compton-Davey, J. "Some Evidence of
Brewing in Roman Times." "Journal of the Brewing History Society" 80
(1995): 4-13.
H(32) Kramer, Johannes. "Bier in der Antike
und der Romania." In "Latinitas et Romanitas", edited by Annegret Bollée
and Johannes Kramer, 195-214. Bonn: Romanistischer Verlag, 1997.
H(33) Valiño, Alejandro. "La cerveza
en las fuentes romanas: base textual y fidación de su importancia."
"The Ancient History Bulletin" 13 (1999): 60-71.
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.
D. (57) Johannes Schulters & Martin Knab.
Bierologie.
Verlag Hans Carl. Nürnberg 1999. Isbn 3-418-00768-6
H. (58) Friedrich Georg Hoepfner. Ein archäoligisches
Brauexperiment. Privatbrauerei Hoepfner. 1993
H. (59) Dr. Hans Carl. 5000 Jahre Bier.
Nürnberg 1956
H. (60) H.-K. Eul. Ausgrabung einer 3300
Jahre alte ägyptischen Brauerei. Brauwelt 1990
H. (61) M. Philippe. Die Braukunst der Babylonier
im Vergleich zu den heutigen Braumethoden.
H. (62) M. Philippe. Die Braukunst der Ägypter
im Lichte heutiger Breutechnik.
H. (62) W. Röllig. Das Bier im alten
Mesopotamien. Berlin 1970
H. (63) Leo Trümpelmann. Brauerei und
Kneipe im alte Orient. Gesellschaft für Geschichte und Bibliographie
des Brauwesens. Jahrbuch 1986. Berlin.
Q. (64)R. G. Anderson, J. Inst. Brew., 1992,
98, 85.
Q. (65) P. S. Hughes and W. J. Simpson, J. Am.
Soc. Brew. Chem., in press.
Q. (66) J. Templar, K. Arrigan and W. J. Simpson,
Brew. Dig., 1995, 70(5), 18.
Q. (67) J. L. Fernandez and W. J. Simpson, Proc.
Eur. Brew. Conv. Congr. Brussels, p 713. Oxford: IRL Press, 1995.
Q. (68) C. W. Bamforth, J. Inst. Brew., 1985,
91, 370.
Q. (69) J. R. M. Hammond, Yeast, 1995,
11, 1613.
Q. (70) C. W. Bamforth in Physico-chemical
aspects of food processing, S. T. Beckett (ed), p 417. Glasgow: Blackie,
1995.
Q. (71) C. W. Bamforth, R. E. Muller and M.
D. Walker, J. Am. Soc. Brew. Chem.,1993, 51, 79.
Q. (72) J. D. McGuinness, R. Eastmond and D.
R. J. Laws, J. Inst. Brew., 1975,81, 287.
Q. (73) D. S. Ryder and J. Power in Handbook
of brewing, W. A. Hardwick (ed), p 203. New York: Marcel Dekker, 1995.
Q. (74) D. von Wettstein et al, Tech. Quart.
Mast.
Brew. Assoc. Amer., 1985, 22(2), 41.
Q. (75)I. McMurrough et al, J. Am. Soc. Brew.
Chem., 1996, 54, 141.
Q. (76) A. A. Williams and P. R. Prosser, Chemical
Senses, 1981, 6, 149.
Q. (77) E. R. Brierley et al, J. Sci. Food Agric.,
1996, 70, 531.
Q.D. ****(78)
M. Meilgaard, G. V. Civille and B. T. Carr in Sensory evaluation techniques,
2nd edn, p 17. Boca Raton: CRC Press, 1991.
Q. (79) M. Ono et al, J. Am. Soc. Brew. Chem.,
1983, 41, 19.
Q. (80) T. C. N. Carroll, Tech. Quart. Mast.
Brew. Assoc. Amer., 1979, 16, 116.
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
E.C. (84) L.Narziss + W. Back. Abriss der
Bierbrauerei,5. Aufl. Enke, Stuttgart 1996. ISBN 3- 432-84136-1
E.C. (85) L. Narziss. Die Bierbrauerei-Bd 2. Die Technologie der
Würzenbereiteung, 7. erw. Aufl.Enke, Stuttgart 1992. ISBN: 3-432-85007-5
E.C.+D: (86) H.Letzing u.a. Weissbierlust.
Das erste Weissbierbuch der Welt. Eigenverlag, o,O. 1998. ISBN: 3-00-003211-8 |