The Chemistry of Beer: The Science in the Suds

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\u27ll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you\u27ll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you\u27ll learn about the chemistry of brewing, flavor, and individual beer styles.https://digitalcommons.wcupa.edu/casfaculty_books/1013/thumbnail.jp