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
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.