The Chemistry of Beer
The Science in the Suds
Published on 3. January 2014
Book
Paperback/Softback
348 pages
978-1-118-67497-0 (ISBN)
Description
Discover the science of beer and beer making
Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink.
The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including:
* Hundreds of original photographs and line drawings
* Chemical structures of key beer compounds
* Glossary with nearly 1,000 entries
* Reference tables
* Questions at the end of each chapter
The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer.
There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.
Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink.
The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including:
* Hundreds of original photographs and line drawings
* Chemical structures of key beer compounds
* Glossary with nearly 1,000 entries
* Reference tables
* Questions at the end of each chapter
The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer.
There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.
Reviews / Votes
"A glossary supports the text. Useful for beer lovers and anyone interested in craft or home brewing. Summing Up: Recommended. All undergraduate students and general readers." (Choice, 1 October 2014)"The Chemistry of Beer is recommended for the general public interested in brewing-including home brewing-as well as college students and their professors interested in the subject." (Journal of Chemical Education, 1 August 2014)
"I can see this being an essential reference book, along with Charles Bamforth's Beer: tap into the art and science of brewing, for anyone involved in brewing, including home-brewers." (Chemistry & Industry, 1 August 2014)
"The chemistry of beer sounds like a perfect read for a lapsed chemist such as myself who enjoys beer and brewing science. . . The text is accessible and readable and is, overall, a welcome addition to the catalogue of beer and brewing books available." (Chemistry World, 19 June 2014)
More details
Other editions
New editions
Book
09/2022
2nd Edition
Wiley-Blackwell
€50.00
Shipment within 15-20 days
Additional editions
E-Book
11/2013
Wiley
€38.99
Available for download
E-Book
08/2013
Wiley
€38.99
Available for download
Person
ROGER BARTH, PhD, has been a professor in the Department of Chemistry at West Chester University since 1985. He teaches courses in General Chemistry, Physical Chemistry, and Introductory Chemistry. Dr. Barth also created and teaches a course on the Chemistry of Beer.
Content
PREFACE xi
ACKNOWLEDGMENTS xiii
ABOUT THE AUTHOR xvii
PERIODIC TABLE OF ELEMENTS xviii
1 INTRODUCTION 1
1.1 Brief History 1
1.2 The World of Beer 7
1.3 Beer and Chemistry 9
1.4 Alcohol and Prohibition 10
1.5 Beer Tradition 12
Bibliography 13
Questions 15
2 WHAT IS BEER? 17
2.1 Beer Ingredients 17
2.2 Beer as Food 21
2.3 How Beer Is Made 23
Bibliography 31
Questions 31
3 CHEMISTRY BASICS 33
3.1 Atoms 33
3.2 Energy Levels and the Periodic Table 34
3.3 Compounds 36
3.4 Ionic Bonds 38
3.5 Covalent Bonds and Molecules 40
3.6 Molecular Shape 43
3.7 Polarity and Electronegativity 46
3.8 Intermolecular Forces 48
3.9 Molecular Kinetics 51
3.10 Chemical Reactions and Equations 52
3.11 Mixtures 53
Bibliography 53
Questions 53
Appendix to Chapter 3: Measurement in Chemistry 56
Numbers 56
International System 57
Mass Relationships in Compounds 63
Composition of Mixtures 64
Bibliography 66
Questions 67
4 WATER 69
4.1 The Water Molecule 69
4.2 Acids and Bases 71
4.3 pH 73
4.4 Ions and Beer 76
4.5 Water Treatment 79
Bibliography 85
Questions 86
5 INTRODUCTION TO ORGANIC CHEMISTRY 89
5.1 Structural Formulas 89
5.2 Functional Groups 91
5.3 Using the Functional Group Guide 107
Bibliography 110
Questions 110
6 SUGARS AND STARCHES 113
6.1 Monosaccharides 113
6.2 Chirality 115
6.3 Disaccharides 120
6.4 Polysaccharides 121
Bibliography 126
Questions 127
7 MILLING AND MASHING 131
7.1 Milling 132
7.2 Mashing 133
7.3 Enzymes and Proteins 135
7.4 Mashing Process 141
7.5 Dextrins, Light Beer, and Malt Liquor 146
Bibliography 146
Questions 147
8 WORT SEPARATION AND BOILING 149
8.1 Wort Separation 149
8.2 Boiling 152
8.3 Hops 153
8.4 Hot Break 155
8.5 Chilling 158
Bibliography 159
Questions 159
9 FERMENTATION 161
9.1 The Anatomy of Brewing 161
9.2 Energy and Bonds 165
9.3 Glycolysis 168
9.4 Ethanol Synthesis 170
9.5 Aerobic and Anaerobic Reactions 170
9.6 Higher Alcohols 172
9.7 Esters 173
Bibliography 174
Questions 175
10 TESTS AND MEASUREMENTS 177
10.1 Carbohydrate Content 177
10.2 Temperature 183
10.3 Color 185
10.4 Alcohol Content 187
10.5 pH 190
10.6 Sensory Analysis 192
Bibliography 192
Questions 192
11 THE CHEMISTRY OF FLAVOR 195
11.1 Anatomy of Flavor 195
11.2 Taste 196
11.3 Aroma 198
11.4 Mouth Feel 200
11.5 Flavor Units 201
11.6 Flavor Compounds in Beer 202
Bibliography 207
Questions 208
12 THE CHEMISTRY OF BEER STYLES 211
12.1 Beer Style Families 211
12.2 Realizing a Style 215
Bibliography 222
Questions 223
13 FOAM AND HAZE 225
13.1 Surfaces 225
13.2 Surface Energy 225
13.3 Surfactants 227
13.4 Haze 227
13.5 Foam 231
13.6 Foam Issues 236
13.7 Nitrogen and Widgets 237
Bibliography 238
Questions 238
14 BEER PACKAGING 241
14.1 Casks and Kegs 241
14.2 Glass 243
14.3 Metals 244
14.4 Aluminum 245
14.5 Bottling and Canning 247
14.6 Microbe Reduction 249
Bibliography 249
Questions 249
15 BEER FLAVOR STABILITY 251
15.1 Typical Flavor Changes 251
15.2 The Role of Oxygen 252
15.3 Staling Prevention 260
Bibliography 262
Questions 263
16 BREWING AT HOME 265
16.1 Safety Issues 266
16.2 Full Mash Brewing 267
16.3 Full Mash Brewing Procedure 277
16.4 Extract Brewing 283
16.5 Bottling 286
16.6 Starter Brewing Systems 288
16.7 Recipes 290
Bibliography 293
Questions 293
GLOSSARY 295
INDEX 317
ACKNOWLEDGMENTS xiii
ABOUT THE AUTHOR xvii
PERIODIC TABLE OF ELEMENTS xviii
1 INTRODUCTION 1
1.1 Brief History 1
1.2 The World of Beer 7
1.3 Beer and Chemistry 9
1.4 Alcohol and Prohibition 10
1.5 Beer Tradition 12
Bibliography 13
Questions 15
2 WHAT IS BEER? 17
2.1 Beer Ingredients 17
2.2 Beer as Food 21
2.3 How Beer Is Made 23
Bibliography 31
Questions 31
3 CHEMISTRY BASICS 33
3.1 Atoms 33
3.2 Energy Levels and the Periodic Table 34
3.3 Compounds 36
3.4 Ionic Bonds 38
3.5 Covalent Bonds and Molecules 40
3.6 Molecular Shape 43
3.7 Polarity and Electronegativity 46
3.8 Intermolecular Forces 48
3.9 Molecular Kinetics 51
3.10 Chemical Reactions and Equations 52
3.11 Mixtures 53
Bibliography 53
Questions 53
Appendix to Chapter 3: Measurement in Chemistry 56
Numbers 56
International System 57
Mass Relationships in Compounds 63
Composition of Mixtures 64
Bibliography 66
Questions 67
4 WATER 69
4.1 The Water Molecule 69
4.2 Acids and Bases 71
4.3 pH 73
4.4 Ions and Beer 76
4.5 Water Treatment 79
Bibliography 85
Questions 86
5 INTRODUCTION TO ORGANIC CHEMISTRY 89
5.1 Structural Formulas 89
5.2 Functional Groups 91
5.3 Using the Functional Group Guide 107
Bibliography 110
Questions 110
6 SUGARS AND STARCHES 113
6.1 Monosaccharides 113
6.2 Chirality 115
6.3 Disaccharides 120
6.4 Polysaccharides 121
Bibliography 126
Questions 127
7 MILLING AND MASHING 131
7.1 Milling 132
7.2 Mashing 133
7.3 Enzymes and Proteins 135
7.4 Mashing Process 141
7.5 Dextrins, Light Beer, and Malt Liquor 146
Bibliography 146
Questions 147
8 WORT SEPARATION AND BOILING 149
8.1 Wort Separation 149
8.2 Boiling 152
8.3 Hops 153
8.4 Hot Break 155
8.5 Chilling 158
Bibliography 159
Questions 159
9 FERMENTATION 161
9.1 The Anatomy of Brewing 161
9.2 Energy and Bonds 165
9.3 Glycolysis 168
9.4 Ethanol Synthesis 170
9.5 Aerobic and Anaerobic Reactions 170
9.6 Higher Alcohols 172
9.7 Esters 173
Bibliography 174
Questions 175
10 TESTS AND MEASUREMENTS 177
10.1 Carbohydrate Content 177
10.2 Temperature 183
10.3 Color 185
10.4 Alcohol Content 187
10.5 pH 190
10.6 Sensory Analysis 192
Bibliography 192
Questions 192
11 THE CHEMISTRY OF FLAVOR 195
11.1 Anatomy of Flavor 195
11.2 Taste 196
11.3 Aroma 198
11.4 Mouth Feel 200
11.5 Flavor Units 201
11.6 Flavor Compounds in Beer 202
Bibliography 207
Questions 208
12 THE CHEMISTRY OF BEER STYLES 211
12.1 Beer Style Families 211
12.2 Realizing a Style 215
Bibliography 222
Questions 223
13 FOAM AND HAZE 225
13.1 Surfaces 225
13.2 Surface Energy 225
13.3 Surfactants 227
13.4 Haze 227
13.5 Foam 231
13.6 Foam Issues 236
13.7 Nitrogen and Widgets 237
Bibliography 238
Questions 238
14 BEER PACKAGING 241
14.1 Casks and Kegs 241
14.2 Glass 243
14.3 Metals 244
14.4 Aluminum 245
14.5 Bottling and Canning 247
14.6 Microbe Reduction 249
Bibliography 249
Questions 249
15 BEER FLAVOR STABILITY 251
15.1 Typical Flavor Changes 251
15.2 The Role of Oxygen 252
15.3 Staling Prevention 260
Bibliography 262
Questions 263
16 BREWING AT HOME 265
16.1 Safety Issues 266
16.2 Full Mash Brewing 267
16.3 Full Mash Brewing Procedure 277
16.4 Extract Brewing 283
16.5 Bottling 286
16.6 Starter Brewing Systems 288
16.7 Recipes 290
Bibliography 293
Questions 293
GLOSSARY 295
INDEX 317