Title
The Chemistry of Beer: The Science in the Suds
Files
Description
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.
ISBN
978-1-118-67497-0
Publication Date
11-2013
Publisher
John Wiley & Sons, Inc.
City
Hoboken, NJ
Keywords
beer
Disciplines
Chemistry | Food Chemistry | Food Microbiology
Recommended Citation
Barth, Roger, "The Chemistry of Beer: The Science in the Suds" (2013). College of Arts & Sciences Faculty Books. 14.
https://digitalcommons.wcupa.edu/casfaculty_books/14