| Edition |
Second edition |
| Descript |
368 sidor 23 cm |
| Note |
Previously published: 2013 |
|
Includes bibliographical references and index |
|
"This book begins with an introduction to the history of beer and beer making. The author, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process, followed by core concepts underlying beer making -- including chemistry basics, organic chemistry, and the chemistry of water and carbohydrates. Following the technical details, the book then covers the chemistry of brewing, flavor, and individual beer styles. The final chapter discusses brewing at home, including safety issues and some basic recipes. In the new edition, the author updates and revises throughout the book: influence of fermentation on biochemistry, a new section on ethanol physiology and metabolism, expanded chapter on beer styles, integrates chemistry measurement into specific chapters rather than using a separate appendix"-- Provided by publisher |
| Subject |
Öl
|
|
Drycker
|
|
Alkoholdrycker
|
|
Öl -- framställning, tillverkning etc.
|
|
Beer
|
|
Beer -- Analysis
|
| Classmark |
663.42
|
| ISBN/ISSN |
9781119783336 |
|
