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The Chemistry of Beer - The Science in the Suds (gnv64)

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The Chemistry
of Beer: The Science in the Suds 
by Roger Barth
Wiley | November 2013 | ISBN-10: 1118674979 | True PDF | 348
pages | 15.2 mb
http://www.amazon.com/The-Chemistry-Beer-Science-Suds/dp/1118674979

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.

About the Author
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.

CONTENTS
PREFACE xi
ACKNOWLEDGMENTS xiii
ABOUT THE AUTHOR xvii
PERIODIC TABLE OF ELEMENTS xviii
PREFACE
xi
ACKNOWLEDGMENTS xiii
ABOUT THE AUTHOR xvii
PERIODIC TABLE OF ELEMENTS xviii
1 INTRODUCTION 1
2 WHAT IS BEER? 17
3 CHEMISTRY BASICS 33
4 WATER 69
5 INTRODUCTION TO ORGANIC CHEMISTRY 89
6
SUGARS AND STARCHES 113
7 MILLING AND MASHING 131
8 WORT SEPARATION AND BOILING 149
9 FERMENTATION 161
10 TESTS AND MEASUREMENTS 177
11 THE CHEMISTRY OF FLAVOR 195
12 THE CHEMISTRY OF BEER STYLES 211
13
FOAM AND HAZE 225
14 BEER PACKAGING 241
15 BEER FLAVOR STABILITY 251
16 BREWING AT HOME 265
GLOSSARY
295
INDEX 317

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