Barth, R: The Chemistry of Beer - The Science in the Suds

1. Auflage 2014
ISBN: 978-1-118-67497-0
Verlag: John Wiley & Sons Inc

Buch, Englisch, 352 Seiten, Format (B × H): 154 mm x 231 mm, Gewicht: 527 g

Discover the science of beer and beer making

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. The book offers several features to help you grasp all the key concepts, including:

* Hundreds of original photographs and line drawings
* Chemical structures of key beer compounds
* Glossary with nearly 1,000 entries
* Reference tables
* Questions at the end of each chapter

The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer.

There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Autoren/Hrsg.

Barth, Roger

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Brautechnologie

Inhaltsverzeichnis

PREFACE xiACKNOWLEDGMENTS xiiiABOUT THE AUTHOR xviiPERIODIC TABLE OF ELEMENTS xviii1 INTRODUCTION 11.1 Brief History 11.2 The World of Beer 71.3 Beer and Chemistry 91.4 Alcohol and Prohibition 101.5 Beer Tradition 12Bibliography 13Questions 152 WHAT IS BEER? 172.1 Beer Ingredients 172.2 Beer as Food 212.3 How Beer Is Made 23Bibliography 31Questions 313 CHEMISTRY BASICS 333.1 Atoms 333.2 Energy Levels and the Periodic Table 343.3 Compounds 363.4 Ionic Bonds 383.5 Covalent Bonds and Molecules 403.6 Molecular Shape 433.7 Polarity and Electronegativity 463.8 Intermolecular Forces 483.9 Molecular Kinetics 513.10 Chemical Reactions and Equations 523.11 Mixtures 53Bibliography 53Questions 53Appendix to Chapter 3: Measurement in Chemistry 56Numbers 56International System 57Mass Relationships in Compounds 63Composition of Mixtures 64Bibliography 66Questions 674 WATER 694.1 The Water Molecule 694.2 Acids and Bases 714.3 pH 734.4 Ions and Beer 764.5 Water Treatment 79Bibliography 85Questions 865 INTRODUCTION TO ORGANIC CHEMISTRY 895.1 Structural Formulas 895.2 Functional Groups 915.3 Using the Functional Group Guide 107Bibliography 110Questions 1106 SUGARS AND STARCHES 1136.1 Monosaccharides 1136.2 Chirality 1156.3 Disaccharides 1206.4 Polysaccharides 121Bibliography 126Questions 1277 MILLING AND MASHING 1317.1 Milling 1327.2 Mashing 1337.3 Enzymes and Proteins 1357.4 Mashing Process 1417.5 Dextrins, Light Beer, and Malt Liquor 146Bibliography 146Questions 1478 WORT SEPARATION AND BOILING 1498.1 Wort Separation 1498.2 Boiling 1528.3 Hops 1538.4 Hot Break 1558.5 Chilling 158Bibliography 159Questions 1599 FERMENTATION 1619.1 The Anatomy of Brewing 1619.2 Energy and Bonds 1659.3 Glycolysis 1689.4 Ethanol Synthesis 1709.5 Aerobic and Anaerobic Reactions 1709.6 Higher Alcohols 1729.7 Esters 173Bibliography 174Questions 17510 TESTS AND MEASUREMENTS 17710.1 Carbohydrate Content 17710.2 Temperature 18310.3 Color 18510.4 Alcohol Content 18710.5 pH 19010.6 Sensory Analysis 192Bibliography 192Questions 19211 THE CHEMISTRY OF FLAVOR 19511.1 Anatomy of Flavor 19511.2 Taste 19611.3 Aroma 19811.4 Mouth Feel 20011.5 Flavor Units 20111.6 Flavor Compounds in Beer 202Bibliography 207Questions 20812 THE CHEMISTRY OF BEER STYLES 21112.1 Beer Style Families 21112.2 Realizing a Style 215Bibliography 222Questions 22313 FOAM AND HAZE 22513.1 Surfaces 22513.2 Surface Energy 22513.3 Surfactants 22713.4 Haze 22713.5 Foam 23113.6 Foam Issues 23613.7 Nitrogen and Widgets 237Bibliography 238Questions 23814 BEER PACKAGING 24114.1 Casks and Kegs 24114.2 Glass 24314.3 Metals 24414.4 Aluminum 24514.5 Bottling and Canning 24714.6 Microbe Reduction 249Bibliography 249Questions 24915 BEER FLAVOR STABILITY 25115.1 Typical Flavor Changes 25115.2 The Role of Oxygen 25215.3 Staling Prevention 260Bibliography 262Questions 26316 BREWING AT HOME 26516.1 Safety Issues 26616.2 Full Mash Brewing 26716.3 Full Mash Brewing Procedure 27716.4 Extract Brewing 28316.5 Bottling 28616.6 Starter Brewing Systems 28816.7 Recipes 290Bibliography 293Questions 293GLOSSARY 295INDEX 317

Über Autor(innen)

ROGER BARTH, PhD, has been a professor in the Department of Chemistry at West Chester University since 1985. He teaches courses in General Chemistry, Physical Chemistry, and Introductory Chemistry. Dr. Barth also created and teaches a course on the Chemistry of Beer.