Who am I?

Charlie Bamforth

Distinguished Professor Emeritus

Telephone: 530-701-9860


Charles Bamforth

Career to Date

Senior Quality Adviser, Sierra Nevada Brewing Company January 2019-date
Distinguished Professor Emeritus, University of California, Davis January 2019-date
Anheuser-Busch Endowed Professor of Brewing Science, University of California, Davis January 1999-December 2018
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
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
  • Bamforth, C.W. (2014) Dimethyl sulfide – Significance, Origins and Control. J. Am. Soc. Brew. Chem., 72, 165-168
  • Sugai,T., Kanauchi, M. and Bamforth, C.W. (2017) Characterization of Dimethyl sulfoxide Reductase from Brewing Yeast. J. Inst. Brew., 123, 337-346

Degradation of β-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
  • Kanauchi, M. & Bamforth, C.W. (2012) ?-Glucoside hydrolyzing enzymes from ale and lager strains of brewing yeast. J Am Soc Brew Chem, 70, 303-307
  • Kanauchi, M., Chijimi, A., Ohnishi-Kameyama, M. & Bamforth, C.W. (2013) An investigation of two xylan-degrading enzymes and a novel xylanase inhibitor in malted barley. J. Inst. Brew., 119, 32-40

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.
  • Combe, A.L., Ang, J.K. and Bamforth, C.W. (2013) Positive and negative impacts of specialty malts on beer foam: A comparison of various cereal products for their foaming properties. J. Sci Food Ag, 93, 2094-2101
  • Ang, J.K. and Bamforth, C.W. (2014) Foam inhibitors from specialty malts. J. Inst. Brew, 120, 193-200
  • Kanauchi, M., Kultgen, E. and Bamforth, C. (2018)  Low molecular weight materials from heavily roasted barley and malt with strong foam-stabilising potential. J. Inst. Brew., in press (https://doi.org/10.1002/jib.538)
  • Kanauchi, M., Kultgen, E. and Bamforth, C. (2019)  Low molecular weight materials from heavily roasted barley and malt with strong foam-stabilising potential. J. Inst. Brew., 125, 39-46 (https://doi.org/10.1002/jib.538)
  • Bamforth, C.W. (2023) The Physics and Chemistry of Beer Foam – A Review. European Food Research and Technology, 249, 3–11

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
  • Kanauchi, M. and Bamforth, C.W. (2013) Ascorbate peroxidase in malted barley. J Am Soc Brew Chem, 71, 97-102.
  • Kanauchi, M., Simon, K.J. and Bamforth, C.W. (2014) Ascorbic acid oxidase in barley and malt and its possible role during mashing. J Am Soc Brew Chem, 72, 30-35
  • Porter, J.R. and Bamforth, C.W. (2016) Manganese in brewing raw materials, disposition during the brewing process and impact on the flavor instability of beer. J Am Soc Brew Chem, 74, 87-90
  • Kanauchi, M. and Bamforth, C.W. (2018) A Challenge in the study of flavour instability. BrewingScience, 71, 74-76
  • Bamforth, C. (2021) Flavour Stability: Realistic Target? Brewer and Distiller International, 17(6), 22-25

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 sakebeer 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. (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
  • Bamforth, C.W. (2012). Inorganic ions in beer – a survey. MBAA TQ, 49, 131-133.
  • Bamforth, C. (2012) Bigger Pot For Hops. Brewers Guardian, http://www.brewersguardian.com/index.php/hop_bine_brewing_blogs/1516.html
  • Bamforth, C. (2013) Holding Beliefs – mature consideration. Brewers Guardian, http://www.brewersguardian.com/index.php/hop_bine_brewing_blogs/1579.html
  • Bokulich, N.A. and Bamforth, C.W. (2013). The Microbiology of Malting and Brewing. Microbiology and Molecular Biology Reviews, 77, 157-172.
  • Bamforth, C.W. (2013) Looks good, tastes good, does you good. Beer magazine (CAMRA), Winter issue, page 57
  • Bamforth C.W. (2014) Fermented Beverages. In: Neal Van Alfen, editor-in-chief. Encyclopedia of Agriculture and Food Systems, Vol. 3, San Diego: Elsevier; pp. 124-136
  • Bamforth, C.W. (2014) Practical Guides for Beer Quality: Flavor. ASBC Handbook Series. ASBC, St Paul MN
  • Bamforth, C.W. and Ward, R.E., Eds (2014) Oxford Handbook of Food Fermentations, Oxford University Press.
  • Bamforth, C. (2014) Beer and the good life. Brewer & Distiller International, 10(12), 40-41
  • Cabras, I. and Bamforth, C. (2015) From reviving tradition to fostering innovation and changing marketing: The evolution of micro-brewing in UK and US 1980-2012. Business History, http://dx.doi.org/10.1080/00076791.2015.1027692
  • Cabras, I. and Bamforth, C. (2015). Interesting times: Curses and Changes in Brewing, in Beer, Brewing and Pubs: A Global Perspective, ed D. Higgins, D. Preece and I. Cabras, Palgrave MacMillan
  • Bamforth, C. (2015) Beer and Brewing: Credible and Cultured Capstone Chemistry, pp. 47-53 in "Ethanol and Education: Alcohol as a Theme for Teaching Chemistry", ed. R. Barth, American Chemical Society Symposium, http://pubs.acs.org/isbn/9780841230590
  • Bamforth, C. (2015) "Beer Is Good for You" as a Message in Academia, pp. 113-118 in "Ethanol and Education: Alcohol as a Theme for Teaching Chemistry", ed. R. Barth, American Chemical Society Symposium, http://pubs.acs.org/isbn/9780841230590
  • Spevacek, A.R., Benson, K.H., Bamforth, C.W. & Slupsky, C.M. (2016) Beer Metabolomics: Molecular Details of the Brewing Process and the Differential Effects of Late and Dry Hopping on Yeast Purine Metabolism. J. Inst. Brew., 122, 21-28
  • Bamforth, C. (2015) Respect for Beer. Brewer and Distiller International, 11 (12), 30-32
  • Bamforth, C.W. (2016) Enzymes, Egg White and Eccentrics: Memories from 37 Years of Research in the Brewing Industry. J Am Soc Brew Chem, 74, 1-15
  • Bamforth, C.W. (2016) Editor. Brewing Materials and Processes: A Practical Approach to Beer Excellence. Elsevier, San Diego (and author of some of the chapters)
  • Domizio, P., House, J.F., Joseph, C.M.L., Bisson, L.F. and Bamforth, C.W. (2016), Lachancea thermotolerans as an alternative yeast for the production of beer. J. Inst. Brew, 122, 599-604
  • Bamforth, C., Boulton C. and Quain, D. (2017) Smart By Name. Brew. Dist. Int., 13 (1), 20-21
  • Bamforth, CW. (2017) Progress in Brewing Science and Beer Production. Annu. Rev. Chem. Biomol. Eng. 8: 161-176
  • Bamforth, C.W. (2017) Practical Guides for Beer Quality: Freshness. ASBC Handbook Series. ASBC, St Paul MN
  • Bokulich, N.A. and Bamforth, C.W. (2017) eds. Brewing Microbiology: Current Research, Omics and Microbial Ecology. Caister Academic Press, Norfolk, UK.
  • Kanyer, A.J., Bornhorst, G.M., Marco, M.L. and Bamforth, C.W. (2017). Is beer a source of prebiotics? J. Inst. Brew., 123, 361-365
  • Denby, C.M., Li, R.A., Vu, V.T., Costello, Z., Lin, W., Chan, L.J.D., Williams, J., Donaldson, B., Bamforth, C.W., Petzold, C.J., Scheller, H.V., Martin, H.G., and  Keasling, J.D. (2018). Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer. Nature Communications, DOI: 10.1038/s41467-018-03293-x
  • Bamforth, C.W. (2018) Practical Guides for Beer Quality: Color and Clarity. ASBC Handbook Series. ASBC, St Paul MN
  • Metrulas, L.K., McNeil, C., Slupsky, C.M. and Bamforth, C.W. (2019). The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers. J. Inst. Brew, 125, 242-249.
  • Bamforth, C.W. & Cook, D.J. (2019) Food, Fermentation and Microorganisms, Second Edition, John Wiley and Sons, Hoboken NJ.
  • Bamforth, C. (2019). Travels with Charlie: Lessons from a career in the brewing industry. Brewer and Distiller International, 15(8), 44-53
  • Bamforth, C.W. (2019) Practical Guides for Beer Quality: Quality Systems. ASBC Handbook Series. ASBC, St Paul MN
  • Bamforth, C.W. (2020) The Horace Brown Medal: Forever in Focus: Researches in Malting and Brewing Sciences. J. Inst. Brew., https://doi.org/10.1002/jib.594
  • Bamforth, C.W. (2020) In Praise of Beer. Oxford University Press.
  • Bamforth, C.W. (2020) Beer styles and recipe development: what should I brew? In The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery. Ed C. Smart. Woodhead, Cambridge, pages 47-63
  • Bamforth, C.W. (2020) The Everyday Guide to Beer. The Great Courses, DVD and CD.
  • Bamforth, C.W. (2020) A History of Brewing Innovation. MBAA TQ, 57, 129-133
  • Bamforth, C.W. and Fox, G. P. (2020) Critical aspects of starch in brewing. BrewingScience, 73, 126-139
  • Aldred, P., Kanauchi, M., and Bamforth, C.W. (2020) An investigation into proteolysis in mashing. J. Inst. Brew., in press
  • Bamforth, C.W. (2021) Practical Guides for Beer Quality: Safety and Wholesomeness. ASBC Handbook Series. ASBC, St Paul MN
  • Bamforth, C. (2021) Where has all the research gone? Brewer and Distiller International, 17 (4), 26-29
  • Bamforth, C. (2021) Trends in the Brewing Industry, Brauwelt International, 39, 134-136 (also published as Getränketrends: Brauereien und ihre Produkte – gestern, heute und morgen in Brauwelt, number 23, 2021, pp 572-574) (also published in Scandinavian Brewers Review, 2021, 78(3), 8-11)
  • Teraoka, R., Kanauchi, M., and Bamforth, C.W. (2021) Do starch-degrading enzymes in hop samples originate in microorganisms? MBAA Tech Quart, 58, 143-147
  • Bamforth, C. (2021) So, you want to start a brewery? Brewer and Distiller International, 17(12) 26-31
  • Bamforth, C. (2022) Opportunities and ethics. Brewer and Distiller International, 18(8), 24-27
  • Bamforth, C. (2022) Lager: no problem. Brewer and Distiller International, 18(10), 26-29
  • Bamforth, C.W. (2023) Provocation: Prolonged maturation of beer is of unproven benefit. J. Inst. Brew, 129, 1-12
  • Ungermann, S.K. and Bamforth, C. W. (2023) Beer: Artfully Scientific on Every Level. In The Science and Craft of Artisanal Foods. Oxford University Press, in press
  • Bamforth, C.W. and Fox, G.P. (2023) Chapter 37.  Malting and brewing, in ICC Handbook of 21st Century Cereal Science and Technology, in press
  • Bamforth, C.W. (2023) Beer and the body: An update on beer in the context of human health. MBAA Tech Quart, in press

Professional and Personal Information


Honorary Professor in the School of Biosciences, University of Nottingham

Institute of Brewing and Distilling

Immediate past President 2016-2018

President 2014 - 2016
Deputy President 2012 - 2014
Member of the Editorial Board, Journal of the Institute of Brewing

Fellow of the Royal 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, 2000-2017

Member of the Master Brewers Association of the Americas


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
D. Sc  Heriot-Watt University, 2015


Institute of Brewing Cambridge Prize, 1984

American Society of Brewing Chemists Award of Distinction, 2011

Brewers Association Recognition Award, 2018

Master Brewers Association of the Americas Award of Honor, 2018

Institute of Brewing and Distilling Horace Brown Medal, 2018

UC Davis College of Agricultural and Environmental Sciences Award of Distinction, 2018

ASBC Charlie Bamforth Student Travel Award introduced 2019.

IBD Stewart-Bamforth Award introduced 2021

Honorary Life Membership, MBAA, June 2022

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 and www.prostamerika.com