9781118674970

The Chemistry of Beer The Science in the Suds

by
  • ISBN13:

    9781118674970

  • ISBN10:

    1118674979

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2013-11-18
  • Publisher: Wiley

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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Summary

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 drawings
  • Chemical structures of key beer compounds
  • Glossary with nearly 1,000 entries
  • Reference tables
  • Questions 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.

Author Biography

ROGER BARTH, PhD, has been a professor in the Department of Chemistry at West Chester University since 1985. He teaches courses in General Chemistry, Physical Chemistry, and Introductory Chemistry. Dr. Barth also created and teaches a course on the Chemistry of Beer.

Table of Contents

Preface

1 Introduction

Brief History

The World of Beer

Beer and Chemistry

Alcohol and Prohibition

Beer Tradition

Chapter 1 Sources

Chapter 1 Questions

2 What is Beer?

Beer Ingredients

Beer as Food

How Beer is Made

Chapter 2 Sources

Chapter 2 Questions

3 Chemistry Basics

Atoms

Energy Levels and the Periodic Table

Compounds

Ionic Bonds

Covalent Bonds and Molecules

Molecular Shape

Polarity and Electronegativity

Intermolecular Forces

Molecular Kinetics

Chemical Reactions and Equations

Mixtures

Chapter 3 Sources

Chapter 3 Questions

Measurement in Chemistry

Numbers

International System

Mass Relationships in Compounds

Composition of Mixtures

Interchapter Source

Interchapter Questions

4 Water

The Water Molecule

Acids and Bases

pH

Ions and Beer

Water Treatment

Chapter 4 Sources

Chapter 4 Questions

5 Introduction to Organic Chemistry

Structural Formulas

Functional Groups

Using the Functional Group Guide

Chapter 5 Source

Chapter 5 Questions

6 Sugars and Starches

Monosaccharides

Chirality

Disaccharides

Polysaccharides

Chapter 6 Source

Chapter 6 Questions

7 Milling and Mashing

Milling

Mashing

Enzymes and Proteins

Mashing Process

Dextrins, Light Beer, and Malt Liquor

Chapter 7 Sources

Chapter 7 Questions

8 Wort Separation and Boiling

Wort Separation

Boiling

Hops

Hot Break

Chilling

Chapter 8 Sources

Chapter 8 Questions

9 Fermentation

The Anatomy of Brewing

Energy and Bonds

Glycolysis

Ethanol Synthesis

Aerobic and Anaerobic Reactions

Higher Alcohols

Esters

Chapter 9 Sources

Chapter 9 Questions

10 Tests and Measurements

Carbohydrate Content

Temperature

Color

Alcohol Content

pH

Sensory Analysis

Chapter 10 Sources

Chapter 10 Questions

11 The Chemistry of Flavor

The Anatomy of Flavor

Taste

Aroma

Mouth Feel

Flavor Units

Flavor Compounds in Beer

Chapter 11 Sources

Chapter 11 Questions

12 The Chemistry of Beer Styles

Beer Style Families

Realizing a Style

Chapter 12 Sources

Chapter 12 Questions

13 Foam and Haze

Surfaces

Surface Energy

Surfactants

Haze

Foam

Foam Issues

Nitrogen and Widgets

Chapter 13 Sources

Chapter 13 Questions

14 Beer Packaging

Casks and Kegs

Glass

Metals

Aluminum

Bottling and Canning

Microbe Reduction

Chapter 14 Sources

Chapter 14 Questions

15 Beer Flavor Stability

Typical Flavor Changes

The Role of Oxygen

Staling Prevention

Chapter 15 Sources

Chapter 15 Questions

16 Brewing at Home

Safety Issues

Full Mash Brewing

Full Mash Brewing Procedure

Extract Brewing

Bottling

Starter Brewing Systems

Recipes

Chapter 16 Sources

Chapter 16 Questions

Glossary

Acknowledgements

About the Author

Photo Credits

Rewards Program

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