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The chemistry of beer :the science in the suds
Autor: Barth Roger
Rok: c2013
ISBN: 9781118674970
OKCZID: 113488779
Citace (dle ČSN ISO 690):
BARTH, Roger. The chemistry of beer: the science in the suds. Hoboken: Wiley, c2013. xvii, 330 s., [16] s. barev. obr. příl.
Anotace
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.
Zdroj anotace: OKCZ - ANOTACE Z WEBU