The chemistry of beer
Subtitle: the science in the suds
By: Roger Barth, Ph.D.
Publisher: Wiley
Published: 2013
Language: eng
Number of pages: 330
ISBN-13: 9781118674970
Subjects: Beer; Analysis
Description: "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." --
Notes: "Published simultaneously in Canada"--Title page verso.

Includes bibliographical references and index.
Table of contents: title: What is beer?; title: Chemistry basics; title: Water; title: Introduction to organic chemistry; title: Sugars and starches; title: Milling and mashing; title: Wort separation and boiling; title: Fermentation; title: Tests and measurements; title: The chemistry of flavor; title: The chemistry of beer styles; title: Foam and haze; title: Beer packaging; title: Beer flavor stability; title: Brewing at home.