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Charles Bamforth has just served up another round of “Beer,” topping off his witty and engaging book, now in its third edition, with new information about the world’s most popular alcoholic beverage.

“Beer: Tap into the Art and Science of Brewing” was first released in 1998; its third edition was published by Oxford University Press in March 2009.

Bamforth, �ٺ���Ƶ' Anheuser-Busch Endowed Professor of Malting and Brewing Sciences and former chair of the Department of Food Science and Technology, describes it as “a reader-friendly journey through the history, sociology, business shifts, and the basic technology of brewing, with just a gentle sprinkling of science.”

The book is aimed at anyone who is curious about the world of beer and brewing -- someone who does not want to be overwhelmed by a heavy read but who also does not like being short-changed on important information, Bamforth said.

The third edition brings the reader up-to date on changes that have occurred in the world of brewing in recent years, most notably a series of mergers and acquisitions. It profiles the biggest brewers of the day, the top-selling brands and where the most beer is drunk.

Full justice is done to the craft-brewing sector, including a new section on Anchor Brewing to complement an updated piece on California’s Sierra Nevada Brewing Co. Other diverse topics include Margaret Thatcher's “ill-considered dismantling” of the United Kingdom’s beer business; beer and health; how bottles and cans are made; and where to beg, borrow or actually steal yeast.

Bamforth has also added detailed information on Prohibition and on hop growing in the Pacific Northwest, as well as new sections on beer in relation to food; contrasting attitudes toward beer in Europe and America; and how beer is marketed, distributed and retailed in the United States.

Bamforth began his work in the brewing industry in 1978 and joined the �ٺ���Ƶ faculty in 1999. Before coming to �ٺ���Ƶ, he served as deputy director-general of Brewing Research International and research manager and quality assurance manager of Bass Brewers.

He has written several other books on beer and brewing, including "Scientific Principles of Malting and Brewing" (2006), "Food, Fermentation and Micro-organisms" (2005), "Beer: Health and Nutrition" (2004), and "Standards of Brewing: Formulas for Consistency and Excellence" (2002). Bamforth also is the co-author of "Essays in Brewing Science" (2006) and in 2008 he published “Grape Versus Grain,” which he considers to be a “completely unbiased” comparison of wine and beer.

“Beer, Tap into the Art and Science of Brewing” can be ordered online at .