The Chemistry of Beer

The Chemistry of Beer

von: Roger Barth

Wiley, 2013

ISBN: 9781118733790

Sprache: Englisch

348 Seiten, Download: 14960 KB

Format:  EPUB

geeignet für: geeignet für alle DRM-fähigen eReader geeignet für alle DRM-fähigen eReader Apple iPad, Android Tablet PC's Apple iPod touch, iPhone und Android Smartphones


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The Chemistry of Beer

Beer is among the world's oldest beverages, dating back to at least 6000 BC. Today beer is the most popular alcoholic beverage, supporting a brewing industry on a multinational scale and providing a livelihood to countless businesses, large and small. For anyone interested in making sense of the science behind the beer experience, here is the definitive guide to the chemistry of beer. The book explains the chemical basis of the brewing process, the chemistry of flavor, tests and measurements in brewing, and the chemistry of beer styles. The book also covers home brewing, with cost comparisons for different approaches. A must for home and craft brewers and chemistry and chemical engineering students.