From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today.

Readers of this second edition will find:

Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer
Streamlined language and structure to help clarify the chemistry
Over 200 illustrations, now in full color throughout
Complete glossary and index
Question sets at the end of each chapter to check for understanding
Online solutions manual on a companion website for professors

The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

Auteur
Roger Barth, PhD, is professor emeritus at West Chester University. He is the creator of a course on the chemistry of beer and coauthor of Mastering Brewing Science: Quality and Production (Wiley, 2019).

Texte du rabat

The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

Contenu

Preface to the Second Edition vii Reading Notes viii Acknowledgments viii About the Author ix 1 Introduction 1 Chapter 1 Overview 1 Brief History 1 The World of Beer 11 Beer and Technology 14 Beer and Chemistry 18 Alcohol and Prohibition 23 Beer Tradition 25 Chapter 1 Highlights 27 Chapter 1 Sources 27 Chapter 1 Questions 30 2 What is Beer? 33 Chapter 2 Overview 33 Beer Composition 33 Beer Ingredients 33 Beer as Food 37 How Beer is Made 39 Chapter 2 Highlights 46 Chapter 2 Sources 47 Chapter 2 Questions 47 3 Chemistry Basics 51 Chapter 3 Overview 51 Atoms 51 Compounds 54 Names of Chemical Compounds 60 Molecular Shape 62 Polarity and Electronegativity 65 Intermolecular Forces 67 Molecular Kinetics 70 Chemical Reactions and Equations 71 Oxidation Numbers 72 Amount of Substance (Moles) 74 Mixtures 75 Composition of Mixtures 75 Mass Relationships in Compounds 77 Chapter 3 Highlights 78 Chapter 3 Sources 79 Chapter 3 Questions 79 4 Water 85 Chapter 4 Overview 85 The Water Molecule 85 Acids and Bases 87 pH 89 pH--A Closer Look 91 Ions and Beer 92 Measuring Alkalinity 93 Measuring Hardness 93 Water Treatment 97 Osmosis--A Closer Look 98 Hydrates--A Closer Look 102 Chapter 4 Highlights 103 Chapter 4 Sources 103 Chapter 4 Questions 104 5 Introduction to Organic Chemistry 107 Chapter 5 Overview 107 Structural Formulas 107 Functional Groups 109 Using the Functional Group Guide 120 Naming Organic Compounds 121 Chapter 5 Highlights 123 Chapter 5 Sources 124 Chapter 5 Questions 124 6 Carbohydrates 129 Chapter 6 Overview 129 Monosaccharides 129 Chirality 131 Absolute Configurations--A Closer Look 132 Disaccharides 136 Polysaccharides 137 Know Your Carbohydrates 140 Testing Carbohydrates 141 Chapter 6 Highlights 141 Chapter 6 Source 142 Chapter 6 Questions 142 7 Milling and Mashing 145 Chapter 7 Overview 145 Milling 145 Mashing 146 Enzymes and Proteins 149 Amylase Mechanism 155 Mashing Process 156 Dextrins, Light Beer, and Malt Liquor 159 Chapter 7 Highlights 159 Chapter 7 Sources 160 Chapter 7 Questions 160 8 Wort Separation and Boiling 163 Chapter 8 Overview 163 Wort Separation 163 Boiling 166 Hops 167 Chilling 172 Chapter 8 Highlights 173 Chapter 8 Sources 174 Chapter 8 Questions 174 9 Fermentation 177 Chapter 9 Overview 177 Energy and Bonds 177 Energy from ATP 179 Glycolysis 180 Ethanol Synthesis 182 Aerobic and Anaerobic Reactions 185 Flavor Compounds 186 Chapter 9 Highlights 188 Chapter 9 Sources 188 Chapter 9 Questions 189 10 Tests and Measurements 193 Chapter 10 Overview 193 Measurement in Chemistry 193 Brewing Measurements 197 Carbohydrate Calculations 200 Temperature 201 Color 204 Light and Color--A Closer Look 204 Alcohol Concentration 205 pH 208 Carbonation 210 Sensory Analysis 210 Chapter 10 Highlights 211 Chapter 10 Sources 211 Chapter 10 Questions 212 11 The Chemistry of Flavor and Style 215 Chapter 11 Overview 215 Flavor 215 Flavor Compounds 221 Off-Flavors 232 Brewing Water and Flavor 236 Beer Styles 236 Chapter 11 Highlights 240 Chapter 11 Sources 241 Chapter 11 Questions 242 12 Beer-Related Products 245 Chapter 12 Overview 245 Non-Alcohol/Low Alcohol Beer 245 Cider 251 Flavored Malt Beverages 252 Hard Seltzer 252 Mead 252 Sake 253 Kombucha 254 Vinegar 254 Chapter 12 Highlights 255 Chapter 12 Sources 256 Chapter 12 Questions 257 13 Haze and Foam 259 Chapter 13 Overview 259 Surfaces 259 Surfactants 261 Haze 261 Foam 265 Gases-A Closer Look 265 Gases and Liquids 268 Foam Issues 273 Nitrogen and Widgets 273 Chapter 13 Highlights 275 Chapter 13 Sources 275 Chapter 13 Questions 276 14 Beer Flavor Stability and Packaging 279 Chapter 14 Overview 279 Typical Flavor Changes 279 The Role of Oxygen 280 Staling Prevention 283 Beer Packaging 285 Bottling and Canning 289 Microbe Reduction 290 Chapter 14 Highlights 290 Chapter 14 Sources 291 Chapter 14 Questions 292 15 Brewing at Home and as a Career 295 Chapter 15 Overview 295 Homebrewing Methods 295 Safety Issues 296 Cleaning and Sanitation 297 About Yeast 298 Full Mash Brewing 298 Extract Brewing 310 Bottling 311 Using Liquid Yeast 315 Getting Started Cheap 316 Brewing Lager Beer 317 Brewing as a Career 318 Chapter 15 Highlights 319 Chapter 15 Sources 320 Chapter 15 Questions 321 Glossary 323 Index 357