The Chemistry of Beer

The Science in the Suds

Roger Barth (West Chester University, PA)

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English

John Wiley & Sons Inc
29 July 2022

Other technologies & applied sciences

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.

By: Roger Barth (West Chester University PA)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 2nd edition
Dimensions: Height: 226mm, Width: 152mm, Spine: 20mm
Weight: 590g
ISBN: 9781119783336
ISBN 10: 111978333X
Pages: 368
Publication Date: 29 July 2022
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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).