Brew Chem 101: The Basics of Homebrewing Chemistry - Brossura

Janson, Lee W.

Brossura

ISBN 10: 0882669400 ISBN 13: 9780882669403

Casa editrice: Storey Books, 1996

Riassunto

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.

Su questo libro

Dalla quarta di copertina:

Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.

Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors -- and learn how to avoid them.

Brew Chem 101 features:

-- Nontechnical language and a highly readable style

-- Explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems

-- A primer on beer tasting and judging

Product Description:

Here's a class they didn't offer at your school (although maybe you did some independent study of the subject). Here, in nontechnical language, is the real story of what's going on in that bucket, carboy, and bottle. Does every brewer need to understand the chemistry involved in making beer? No. Will understanding it help every brewer make tastier beer? Absolutely.

Su questa edizione

• Editore: Storey Books
• Data di pubblicazione: 1996
• ISBN 10: 0882669400
• ISBN 13: 9780882669403
• Rilegatura: Copertina flessibile
• Numero di pagine: 128