"This book begins with an introduction to the history of beer and beer making. The author, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process, followed by core concepts underlying beer making -- including chemistry basics, organic chemistry, and the chemistry of water and carbohydrates. Following the technical details, the book then covers the chemistry of brewing, flavor, and individual beer styles. The final chapter discusses brewing at home, including safety issues and some basic recipes. In the new edition, the author updates and revises throughout the book: influence of fermentation on biochemistry, a new section on ethanol physiology and metabolism, expanded chapter on beer styles, integrates chemistry measurement into specific chapters rather than using a separate appendix"--
A useful introduction to chemistry through a most engaging and relatable topic.
Brewing beer was the most advanced biotechnical process in the ancient world. The Chemistry of Beer: The Science in the Suds explains each brewing step as we understand it today. When the window of history opened with the first written language, beer production and distribution were among the first subjects. The study of beer brewing was the wellspring of modern biochemistry.
To help explain the science, The Chemistry of Beer provides a historical introduction to the making of beer from 6000 BC to the present, followed by discussion of beer around the world, the influence of brewing in the development of modern technology and science, and the role of beer today. The next chapter includes a discussion of beer ingredients and an overview of the brewing process, which leads, in the next four chapters, to coverage of the core concepts underlying beer makingincluding chemistry basics, organic chemistry, and the chemistry of water and carbohydrates. The scientific background of the entire brewing process is discussed in detail in the next three chapters. This sets the stage for coverage of beer flavor and styles, beer quality, and beer packaging and stability. Finally, the book provides an introduction to brewing at home, including safety issues, as well as discussion of brewing as a career.
The Chemistry of Beer readers of the second edition will also find:
- Updates and revisions throughout the book with a new chapter on beer-related products, such as no-alcohol beer
- Optional advanced material included throughout the text
- Streamlined language and structure to make the chemistry easier to understand
- Well-conceived and helpful illustrations, now in full color throughout
- Complete glossary and index
- End-of-chapter questions in the text and an online solutions manual for professors on a companion website
The Chemistry of Beer: The Science in the Suds is designed to engage students in an introductory chemistry course. The material in shaded boxes extends the level to make it a helpful supplement to a brewing science course. Outside the classroom, the material and style of presentation will interest brewing professionals and others in the beverage industry, as well as advanced homebrewers.
