The Chemistry of Beer: The Science in the Suds [9781119783336]

Overview

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.

The book, The Chemistry of Beer: The Science in the Suds [Bulk, Wholesale, Quantity] ISBN#9781119783336 in Paperback by Roger Barth may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.