The Chemistry of : The Science in the Suds

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Review ------ “A glossary supports the text. Useful for lovers and anyone interested in craft or home brewing. Summing Up: Recommended. All undergraduate students and general readers.” (Choice, 1 October 2014) “The Chemistry of is recommended for the general public interested in brewing-including home brewing-as well as college students and their professors interested in the subject.” (Journal of Education, 1 August 2014) “I can see this being an essential reference book, along with Charles Bamforth’s : tap into the art and science of brewing, for anyone involved in brewing, including home-brewers.” (Chemistry & Industry, 1 August 2014) “The chemistry of sounds like a perfect read for a lapsed chemist such as myself who enjoys and brewing science. . . The text is accessible and readable and is, overall, a welcome addition to the catalogue of and brewing books available.” (Chemistry World, 19 June 2014) Read more ( javascript:void(0) ) From the Back Cover ------------------- Discover the science of and making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a , The Chemistry of will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of begins with an introduction to the history of and making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses ingredients and the brewing process. Next, he explores some core concepts underlying making. You'll learn chemistry basics such as atoms, bonding, and reactions. Then you'll explore chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual styles. The book offers several features to help you grasp all the key concepts, including: * Hundreds of original photographs and line drawings * structures of key compounds * Glossary with nearly 1,000 entries * Reference tables * Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own . There's more to The Chemistry of than . It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life. Read more ( javascript:void(0) ) See all Editorial Reviews ( /dp/product-description/1118674979/ref=dp_proddesc_0?ie=UTF8&n=283155&s=books&isInIframe=0 )