The Chemistry of Beer: The Science in the Suds

Book Details

  • Published: 03 January 2014
  • ISBN: 978-1-118-67497-0
  • Author: Roger Barth
thumbnail image: The Chemistry of Beer: The Science in the Suds

Purchase this Book

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 you're 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 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 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. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic 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 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.

There's more to The Chemistry of Beer than beer. 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.


Article Views: 2087

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH