The Chemistry of Beer: The Science in the Suds

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent alcoholic beverage? From prehistory to our own time beer has evoked awe and fascination; it seems to have a life of its own. Whether youre a home brewer a professional brewer or just someone who enjoys a beer The Chemistry of Beer will take you on a fascinating journey explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear non-technical language so you dont need to be a PhD scientist to read this book and develop a greater appreciation for the worlds most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth an accomplished home brewer and chemistry professor then discusses beer ingredients and the brewing process. Next he explores some core concepts underlying beer making. Youll learn chemistry basics such as atoms chemical bonding and chemical reactions. Then youll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles youll learn about the chemistry of brewing flavor and individual beer styles. The book offers several features to help you grasp all the key concepts including: Hundreds of original photographs and line drawings Chemical structures of key beer 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 beer. Theres more to The Chemistry of Beer than beer. Its also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.