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The Chemistry of Beer
The Science in the Suds
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The Chemistry of Beer
$9899
Unit price
/
Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is suitable for students in introductory chemistry courses, brewing professionals, advanced homebrewers, beverage industry members, and beer enthusiasts interested in the science behind their favourite brew.
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Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
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, flavoured malt beverages, and non-alcoholic beer
- Streamlined language and structure to help clarify the chemistry
- Over 200 illustrations, now in full colour 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.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
FST Magazine praises the book for its engaging and clear style, making complex science accessible. Zymurgy highlights its balance of scientific rigour and ease of understanding, ideal for those curious about beer chemistry.
Book Details
INFORMATION
ISBN: 9781119783336
Publisher: John Wiley & Sons Inc
Format: Paperback / softback
Date Published: 15 September 2022
Country: United States
Imprint: John Wiley & Sons Inc
Edition: 2nd edition
Audience: Professional and scholarly
DIMENSIONS
Spine width: 23.0mm
Width: 150.0mm
Height: 226.0mm
Weight: 590g
Pages: 368
About the Author
Roger Barth, PhD, is professor emeritus at West Chester University. He is the creator of a course on the chemistry of beer and coauthor of Mastering Brewing Science: Quality and Production (Wiley, 2019).
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