The Chemistry of Beer
The Science in the Suds
Format:Paperback
Publisher:John Wiley & Sons Inc
Published:15th Sep '22
Should be back in stock very soon
The Chemistry of BEER
An Engaging Introduction to Chemistry with a Popular Theme
From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today.
Readers of this second edition will find:
- Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer
- Streamlined language and structure to help clarify the chemistry
- Over 200 illustrations, now in full color throughout
- Complete glossary and index
- Question sets at the end of each chapter to check for understanding
- Online solutions manual on a companion website for professors
The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.
"This book [is] enjoyable as the author has managed to write in style that is easy to follow, it is well explained and conveys the scientific context very clearly." -- FST Magazine, April 2024
" ... explains beer chemistry with a refreshing combination of rigor and accessability." -- Zymurgy, Nov-Dec 2022 issue
ISBN: 9781119783336
Dimensions: 226mm x 150mm x 23mm
Weight: 590g
368 pages
2nd edition