Brew Chem 101
The Basics of Homebrewing Chemistry
Seiten
1996
Storey Publishing LLC (Verlag)
978-0-88266-940-3 (ISBN)
Storey Publishing LLC (Verlag)
978-0-88266-940-3 (ISBN)
This reference guide offers simple explanations of the chemical reactions in homebrewing. It gives an overview of the major ingredients of beer, focusing especially on the importance of the quality of the water. It includes the biochemistry of beers and shows how to avoid "off" flavours.
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.
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.
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.
| Erscheint lt. Verlag | 13.5.2010 |
|---|---|
| Zusatzinfo | 6 x 9 |
| Sprache | englisch |
| Maße | 152 x 226 mm |
| Gewicht | 220 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| ISBN-10 | 0-88266-940-0 / 0882669400 |
| ISBN-13 | 978-0-88266-940-3 / 9780882669403 |
| Zustand | Neuware |
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