Brew Chem 101: The Basics of Homebrewing Chemistry

by Lee W. Janson Ph.D.

Overview

Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

Product Details

ISBN-13:	9781603421751
Publisher:	Storey Publishing, LLC
Publication date:	09/30/1996
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	128
File size:	3 MB

About the Author

Lee W. Janson, author of Brew Chem 101, is an experienced homebrewer and a certified beer judge. A Texas resident, he is a member of the Bay Area Mashtronauts, a homebrewing club, and was head judge for two years in the the Lunar Redezbrew homebrew competition. Janson holds a PhD in biological sciences and biochemistry from Carnegie Mellon University.

Table of Contents

Acknowledgments

Introduction

1. The Basic Chemistry of Brewing

2. The Biochemistry of Beer

3. Yeast and Fermentation

4. Mashing and Sparging

5. Understanding and Avoiding Off Flavors

6. Evaluating Beer

Glossary

Further Reading

Index

Editorial Reviews

In nontechnical language, explains the chemical reactions of each stage of the brewing process and how to avoid potential problems that lead to the dreaded off-flavors, some so bad than even the proud brewer can taste them. A homebrewer, beer judge, and doctor of biological sciences and biochemistry, Janson also provides a primer on beer tasting and judging. Includes a glossary with pronunciation guides for anything that is not obvious. Annotation c. by Book News, Inc., Portland, Or.

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