Professor Bamforth teaches in the Food Science and Technology program at the University of California Davis, is the Department Chair and has written several scholarly books on beer. Prior to his academic career he was a scientist for Bass Ale. This book has 70 pages of content and 10 pages of various resources. The book is intended as a guide for a brewing chemist. It has a brief introduction to the flavor of beer, beer and our senses, and sniffing and sipping beer. The book consists mainly of tables of different flavor characteristics and their possible causes. It is informative and concise - worthwhile but not for $109. You can get it from the American Society of Brewing Chemists for $49 but that is probably still over-priced.