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Charlie Bamforth

Food Science and Technology

Updated – 12/04/2012

CHARLIE BAMFORTH


Department of Food Science and Technology

2158 RMI North
University of California, Davis
Davis, CA 95616-8598 USA

Telephone: 530-752-9476
Fax: 530-752-4759

E-mail  cwbamforth@ucdavis.edu


Career to date

Anheuser-Busch Endowed Professor
of Brewing Science, University of
California, Davis

January 1999-current

Chair, Department of Food Science
And Technology, University of
California, Davis

July 2005-January 2009

Director of Membership Services
Brewing Research International

August 1997-December 1998

Director (previously Head) of Research
Brewing Research International

January 1991-July 1997

Quality Assurance Manager
Bass Brewers, Preston Brook Brewery

October 1988-January 1991

Research Manager
Bass Plc

February 1984-September 1988

Senior Projects Manager
Bass Plc

April 1983-January 1984

Head of Malt and Wort Production
Head of Biochemistry & Biophysics
Principal Scientist
Senior Scientist
Scientist
Brewing Research Foundation

June 1978-March 1983

Independent Research Worker
Department of Microbiology
University of Sheffield

September 1976-May 1978


Malting and Brewing Research


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.


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., Brussels, 515-522


Degradation of b-glucans during malting and brewing


The b-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 unraveling 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 b-glucan.)


Bamforth, C.W., Martin, H.L. & Wainwright, T. (1979) A role for carboxypeptidase in the solubilization of barley b-glucan. J.Inst.Brew., 85, 334-338

Martin, H.L. & Bamforth, C.W. (1980) The relationship between b-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-b-glucanase from the fungus Trichoderma reesei. Biochem. J., 191, 863-866

Bamforth, C.W. & Martin, H.L. (1981) The development of b-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 b-glucan in barley. J.Inst. Brew., 87, 88-91

Bamforth, C.W. & Martin, H.L. (1981) b-Glucan and b-glucan solubilase in malting and mashing. J.Inst. Brew., 87, 365-371

Bamforth, C.W. (1981) Enzymolysis of b-glucan. Proc. Eur. Brew. Conv. Cong., Copenhagen, 335-346

Bamforth, C.W. (1981) The estimation of b-glucan in barley. J.Inst. Brew., 88, 276

Bamforth, C.W. (1982) Barley b-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 b-glucans. J. Inst. Brew., 89, 155-156

Martin, H.L. & Bamforth, C.W. (1983) Application of a radial diffusion assay for the measurement of b-glucanase in malt. J. Inst. Brew., 89, 34-37

Bamforth, C.W. & Martin, H.L. (1983) The degradation of b-glucan during malting and mashing: the role of b-glucanase. J. Inst. Brew., 89, 303-307

Bamforth, C.W. (1983) Penicillium funiculosum as a source of b-glucanase for the estimation of barley b-glucan. J. Inst. Brew., 89, 391-392

Bamforth, C.W. (1989) b-Glucan solubilase. J. Inst. Brew., 95, 314-315

Bamforth, C.W. (1994) b-Glucan and b-glucanases in malting and brewing: practical aspects. Brew. Dig., 69 (5), 12-16, 21

Moore, J., Bamforth, C.W., Kroon, P.A., Bartolome, B. & Williamson, G. (1996) Ferulic acid esterase catalyses the solubilization of b-glucans and pentosans from the starchy endosperm cell walls of barley. Biotechnology Letters, 18, 1423-1426

Bamforth, C.W., Moore, J., McKillop, D., Williamson, G. & Kroon, P.A. (1997) 
Enzymes from barley which solubilize b-glucan. Proc. Eur. Brew. Conv. Cong., Maastricht, 75-82

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 b-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 Gambill, S.C. (2007) Fiber and putative prebiotics in beer. J Am Soc Brew Chem, 65, 67-69

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, 117, 120-124

Kanauchi, M. & Bamforth, C.W. (2011) β-Glucoside hydrolyzing enzymes from ale and lager strains of brewing yeast.  J Am Soc Brew Chem, 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.


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., London, 331-338

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., Helsinki, 515-522

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. UK Patent 2 167 313

Bamforth, C.W. (1988) Beer Foams. Food Colloids (eds Bee, Richmond & Mingins), Royal Society of Chemistry, Special Publication Number 75, pp 48-55

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., Zurich, 553-560
 
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., Oslo, 331-340

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., Amsterdam, 10-23

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., Norman, E.C., Bamforth, C.W. & Muller, R.E. (2001) Foam-negative materials. Journal of the American Society of Brewing Chemists, 59, 17-23

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

Bamforth, C.W. (2012) Practical Guides for Beer Quality: Foam. ASBC Handbook Series. ASBC, St Paul MN.


Flavor Stability


Prevention of the staling of beer is a major target for Brewers. The research programs 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 enzymes.


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., Boulton, C.A., Clarkson, S.P. & Large, P.J. (1988) The effects of oxygen on brewery process performance. Proc. Inst Brew Conf., Aust. NZ Section, 211-219

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., Zurich, 267-274

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., Lisbon 617-624

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 Americas on which this paper was based was awarded The Presidential Award for an Outstanding Paper by the Master Brewers Association of the Americas.

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 Americas, 37, 165-171

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

DiPietro, M.B. & Bamforth, C.W. (2012) A comparison of the antioxidant potential of wine and beer. J Inst Brew, 117, 547-555

 

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.


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. South Africa, 91-103

Hammond, J.R.M. & Bamforth, C.W. (1993) Progress in the development of new barley, hop and yeast variants for  malting and brewing. Biotechnol. Gen.. Eng. Rev.,11, 147-169

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 Britain, August issue, pp 37-39

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 Americas, 36, 301-306

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 University of California, Davis. Brewer’s Digest, 75(1) 19-22

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 Section, Singapore, 5-12

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 Americas, 38, 1-9

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, Oxford, 77- 85

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), London: Academic Press, 418-422

Bamforth, C.W. (2003) Beers – Chemistry of Brewing. In Encyclopedia of Food Sciences & Nutrition (eds B Caballero, L Trugo and P Finglas), London: Academic Press, 440-447

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, Boulder, 195 pages

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. Oxford University Press.

Russell, I., Bamforth, C.W. & Stewart, G.G. (2003), editors. Handbook of Alcoholic Beverages Series. Vol 1. Whisky: Technology, Production and Marketing, Elsevier

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, Oxford

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.,  Wright, C.A. and Bamforth, C.W.. (2005) A comparison of Polyvinylpolypyrrolidone (PVPP), Silica Xerogel and a Polyvinylpyrrolidone (PVP)-silica co-product for their ability to remove polyphenols from beer. J. Inst. Brew. 111, 20-25

Scheffler, A. and Bamforth, C.W. (2005) Exogenous b-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, Oxord, UK.

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 United States of America. Brewery History, number 121, 81-93

Bamforth, C.W. (2006) The stability of beer: achievements, dogmatic beliefs, speculation and challenges. Proc Convention IBD, Asia-Pacific, in press

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, Washington, DC

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

Wright, C.A., Bruhn, C.M., Heymann, H. and Bamforth, C.W. (2008) Beer Consumers’ Perceptions of the Health Aspects of Alcoholic Beverages. J Food Sci, 73, S1-

Wright, C.A., Bruhn, C.M., Heymann, H. and Bamforth, C.W. (2008) Beer and Wine Consumers’ Perceptions of the Nutritional Value of Alcoholic and Non-alcoholic Beverages. J Food Sci, 73, H8-H11

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. Cambridge University Press

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) Lights Out. Brewers Guardian, 137 (10), 18-21

Russell, S.T., Singh, R.P and Bamforth, C.W. (2008) Alternative Paradigms for the Production of Beer. J. Inst. Brew., 114, 349–356

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, St Paul MN, 113-117

Bamforth, C.W. (2009) Use of exogenous enzymes in the production of alcoholic beverages. The Encyclopedia of Biotechnology in Agriculture and Food, Taylor and Francis (peer reviewed)

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. (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. Oxford University Press.

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 South Africa. Chemical Technology, August, 22-27

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 United States of America. Proc IBD Asia-Pacific Section (on CD)

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, New Jersey

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

Bamforth, C. (2010) Christmas Cheers. Chemistry and Industry, issue 24

Bamforth, C.W. and Murphey, L.J. (2011) Beer and Health, in Beer Steward Handbook, MBAA, pages 193-201

Bamforth, C. (2011) Gravitas: What Might Brewing Learn From The World of Wine? Brewers Guardian, 140 (2), 42-44

Bamforth, C. (2011) Gravitas: How About Them Apples? Brewers Guardian, 140 (3), 38-40

Bamforth, C. (2011) Wisdom in whisky. Brewers Guardian, 140 (4), 24-25

Guerdrum, L.J. & Bamforth, C.W. (2011). Levels of gliadin in commercial beers. Food Chemistry, 129, 1783-1784

Bamforth, C. & Lewis, M. (2011) Bicycles, Burgers and Brew. Brewer & Distiller International, 7 (7), 19-23

Bamforth, C. (2011). Vinhos versus Cervejas. Portugese translation of Grape versus grain. Senac, Sao Paolo.

Guerdrum, L.J. & Bamforth, C.W. (2012). Prolamin levels through brewing and the impact of prolyl endopeptidase. Journal of the American Society of Brewing Chemists, 70, 35-38

Bamforth, C. (2011) Cocktails, cooking and foreign bodies. Brewers Guardian, 140 (5), 24-25

Oxford Companion to Beer (2011) Ed by Garrett Oliver., Oxford University Press.  I was part of the Editorial Board (reviewing entries) and contributed many entries.

Bamforth, C. (2011) Breweries, beer and non-alcoholic drinks. Brewers Guardian, 140 (6), 24-25

Bamforth, C.W. (2012) 125th Anniversary Review: The non-biological instability of beer, J Inst Brew, 117, 488-497

Bokulich, N., Mills, D.A. & Bamforth, C.W. (2012). A review of molecular methods for microbial community profiling of beer and wine. J. Am. Soc. Brew. Chem. 70, 150-162.

Bokulich, N., Bamforth, C.W. & Mills, D.A. (2012). Brewhouse resident microbiota are responsible for multi-stage fermentation of American Coolship Ale. PLoS ONE 7(4): e35507. doi:10.1371/journal.pone.0035507

Donaldson, B.A., Bamforth, C.W. & Heymann, H. (2012) Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and After Dry Hopping of Beer. J Am Soc Brew Chem, 70, 176-181

Bamforth, C.W. (2012). The Chemistry of Beer. New Food Magazine, 15(5), 40-43

Bamforth, C.W. (2012). Inorganic ions in beer – a survey. MBAA TQ, in press.
Bamforth, C. (2012) Decoction, concoction. Brewers Guardian, http://www.brewersguardian.com/index.php/hop_bine_brewing_blogs/1410.html

Bamforth, C. (2012) Yeasty Ploys. Brewers Guardian, http://www.brewersguardian.com/index.php/hop_bine_brewing_blogs/1451.html


Professional and Personal Information

Professional

Honorary Professor in the School of Biosciences, University of Nottingham

Institute of Brewing and Distilling

Vice President
Fellow
Member of the Editorial Board, Journal of the Institute of Brewing
Cambridge Prize 1984

Fellow of the Society of Biology

Fellow of the International Academy of Food Science and Technology

American Society of Brewing Chemists

Editor-in-Chief, Journal of the American Society of Brewing Chemists

Member of the Master Brewers Association of the Americas
Member, Editorial Board, Technical Quarterly of the MBAA

Qualifications
B.Sc  Biochemistry, University of Hull, 1973
Ph. D   Solubilization and properties of N-Methylglutamate dehydrogenase from Pseudomonas aminovorans and its role during growth on methylamine  University of Hull, 1977
D. Sc  University of Hull, 1993

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
Birmingham City 1988-1990
Shrewsbury Town 1988- 2001
Walsall 1988-1998
plus various other magazines and programs.

Contributor to www.wolvesheroes.com