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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 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 drawingsChemical structures of key beer compoundsGlossary with nearly 1,000 entriesReference tablesQuestions 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.
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 drawingsChemical structures of key beer compoundsGlossary with nearly 1,000 entriesReference tablesQuestions 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.
350 pages, ebook
First published January 1, 2011
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Displaying 1 - 5 of 5 reviews
June 16, 2020
It was required for my class, however, there are things that are useful in it. I now know much more than before, how nice. I'm tired and sarcastic, go me.
The formatting sucked on several of the "close up" things; they tend to be huge chunks of more complicated text that could be broken up into more manageable pieces to become more effective. Some of the diagrams seem unnecessary. It is definitely textbook-ish, too; it contains sample questions at the end of each chapter.
The formatting sucked on several of the "close up" things; they tend to be huge chunks of more complicated text that could be broken up into more manageable pieces to become more effective. Some of the diagrams seem unnecessary. It is definitely textbook-ish, too; it contains sample questions at the end of each chapter.
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September 27, 2021As seen in the New Yorker: https://www.newyorker.com/magazine/20...
May 2, 2014
Sneaky SOBs...this is a chemistry textbook (with a bibliography and questions at the end of each chapter!) using the bait of beer. Well, I read it anyway. Reminded me how chemistry is my least favorite [hard] science.
The first two chapters gave a little history and an overview of brewing and the next four got down to electrons, ionization and a primer on organic chemistry. Eventually, Barth got to brewing details, mixing technical-speak with "Brewing for Dummies". Here's an example direct quote - "Put the capped bottle in an empty case and do the next bottle." Gee, Wally, should I?
There is good information here on the chemistry of the wort, foam, etc. Skipping the Chemistry 101 lessons won't hurt.
The first two chapters gave a little history and an overview of brewing and the next four got down to electrons, ionization and a primer on organic chemistry. Eventually, Barth got to brewing details, mixing technical-speak with "Brewing for Dummies". Here's an example direct quote - "Put the capped bottle in an empty case and do the next bottle." Gee, Wally, should I?
There is good information here on the chemistry of the wort, foam, etc. Skipping the Chemistry 101 lessons won't hurt.
December 1, 2016
I really loved this book! It is clear and straight to the point! It is a great entry-level textbook to the chemistry of beer that serves as a bridge to professional-level brewing textbooks. Beware that this IS NOT a home brewing book, but a very technical textbook that will help you to understand chemical and microbiological processes inherent to brewing. Highly recommended as a first step into pro-brewing or if you are serious about the science of homebrewing.
December 26, 2016
I skipped most pages that included a chemistry formula and read the descriptions on process and ingredients which was quite helpful.
Displaying 1 - 5 of 5 reviews