The chemistry of beer : the science in the suds /

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 br...

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Bibliographic Details
Main Author: Barth, Roger.
Format: eBook
Language:English
Published: Hoboken, New Jersey : John Wiley & Sons, Inc., 2013.
Subjects:
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245 1 4 |a The chemistry of beer :  |b the science in the suds /  |c Roger Barth, Ph. D. 
264 1 |a Hoboken, New Jersey :  |b John Wiley & Sons, Inc.,  |c 2013. 
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500 |a Includes index. 
588 0 |a Print version record and CIP data provided by publisher. 
504 |a Includes bibliographical references and index. 
505 0 |a Cover -- Title page -- Copyright page -- Contents -- Preface -- Acknowledgments -- About the Author -- Periodic Table of Elements -- CHAPTER 1: Introduction -- 1.1 Brief History -- Beer Origins -- Babylon and Egypt -- Europe -- Monasteries -- Hops -- Commerce and Regulation -- 1.2 The World of Beer -- Beer Consumption -- Varieties of Beer -- Beer in Africa -- Beer in Central and South America -- Beer in the Far East -- 1.3 Beer and Chemistry -- 1.4 Alcohol and Prohibition -- 1.5 Beer Tradition -- Prestige of Beer -- Role of Beer -- Bibliography -- Questions -- CHAPTER 2: What Is Beer? -- 2.1 Beer Ingredients -- Malt -- Hops -- Yeast -- Water -- 2.2 Beer as Food -- Calories in Beer -- Gluten in Beer -- Carbohydrates in Beer -- 2.3 How Beer Is Made -- Milling -- Mashing -- Wort Separation -- Boiling -- Chilling -- Fermentation -- Conditioning -- Packaging -- Bibliography -- Questions -- CHAPTER 3: Chemistry Basics -- 3.1 Atoms -- 3.2 Energy Levels and the Periodic Table -- 3.3 Compounds -- Ions -- Lewis Dot Diagrams -- 3.4 Ionic Bonds -- 3.5 Covalent Bonds and Molecules -- 3.6 Molecular Shape -- 3.7 Polarity and Electronegativity -- 3.8 Intermolecular Forces -- Dispersion Forces -- Stacking Forces -- Dipole-Dipole Interactions -- Hydrogen Bonding -- Hydrophobic Force -- 3.9 Molecular Kinetics -- 3.10 Chemical Reactions and Equations -- 3.11 Mixtures -- Bibliography -- Questions -- APPENDIX TO CHAPTER 3: Measurement in Chemistry -- Numbers -- International System -- SI Base Units -- Derived Units -- Volume -- Energy -- Force -- Pressure -- Amount of Substance (Moles) -- Mass Relationships in Compounds -- Composition of Mixtures -- Mass Percent -- Weight-Volume Percent -- Volume Percent -- Molar Concentration -- Examples -- Bibliography -- Questions -- CHAPTER 4: Water -- 4.1 The Water Molecule -- 4.2 Acids and Bases. 
505 8 |a Strong and Weak Acids and Bases -- Le Châtelier's Principle -- 4.3 pH -- 4.4 Ions and Beer -- Carbonate -- Hard and Soft Water -- Ions and Mash pH -- 4.5 Water Treatment -- Filtration -- Iron Removal -- Reverse Osmosis -- Ion Exchange -- Activated Carbon -- Oxygen Removal -- Boiling -- Water Adjustment -- Bibliography -- Questions -- CHAPTER 5: Introduction to Organic Chemistry -- 5.1 Structural Formulas -- 5.2 Functional Groups -- Alkanes and Alkyl Groups -- Alkenes/Aromatic Compounds/Alkynes -- Alcohols -- Ethers -- Amines -- Carbonyl Compounds -- Aldehydes and Ketones -- Keto-enol Tautomermism -- Carboxylic Acids -- Esters -- Amides -- 5.3 Using the Functional Group Guide -- Bibliography -- Questions -- CHAPTER 6: Sugars and Starches -- 6.1 Monosaccharides -- 6.2 Chirality -- Diastereomers -- Axial and Equatorial -- 6.3 Disaccharides -- 6.4 Polysaccharides -- Gums -- Bibliography -- Questions -- CHAPTER 7: Milling and Mashing -- 7.1 Milling -- 7.2 Mashing -- Gelatinization -- Liquefication -- Saccharification -- 7.3 Enzymes and Proteins -- Catalysts -- Amino Acids -- Protein Structure -- Enzyme Function -- 7.4 Mashing Process -- Amylase -- Peptidase -- Mash Tun -- 7.5 Dextrins, Light Beer, and Malt Liquor -- Bibliography -- Questions -- CHAPTER 8: Wort Separation and Boiling -- 8.1 Wort Separation -- Mash Tun Separation -- Lauter Tun -- Mash Filter -- 8.2 Boiling -- 8.3 Hops -- Hop Products -- 8.4 Hot Break -- 8.5 Chilling -- Bibliography -- Questions -- CHAPTER 9: Fermentation -- 9.1 The Anatomy of Brewing -- 9.2 Energy and Bonds -- ATP -- 9.3 Glycolysis -- 9.4 Ethanol Synthesis -- 9.5 Aerobic and Anaerobic Reactions -- Crabtree Effect and Catabolite Repression -- 9.6 Higher Alcohols -- 9.7 Esters -- Bibliography -- Questions -- CHAPTER 10: Tests and Measurements -- 10.1 Carbohydrate Content -- Specific Gravity -- Refractive Index. 
505 8 |a 10.2 Temperature -- Liquid-in-Glass Thermometer -- Dial Thermometer -- Electronic Thermometer -- Remote-Reading Thermometer -- 10.3 Color -- 10.4 Alcohol Content -- Blood Alcohol -- 10.5 pH -- Indicators -- pH Meters -- 10.6 Sensory Analysis -- Bibliography -- Questions -- CHAPTER 11: The Chemistry of Flavor -- 11.1 Anatomy of Flavor -- 11.2 Taste -- 11.3 Aroma -- 11.4 Mouth Feel -- 11.5 Flavor Units -- Bitterness Units -- 11.6 Flavor Compounds in Beer -- Primary Flavor Compounds -- Other Flavor Compounds -- Specialty Flavors -- Off-flavors -- Bibliography -- Questions -- CHAPTER 12: The Chemistry of Beer Styles -- 12.1 Beer Style Families -- Bitter Ales -- Malty Ales -- Phenolic Ales -- Bitter Lagers -- Malty Lagers -- Specialty Beers -- 12.2 Realizing a Style -- Original Gravity -- Color -- Styles, Color, and Water -- Bitterness -- Flavor -- Bibliography -- Questions -- CHAPTER 13: Foam and Haze -- 13.1 Surfaces -- 13.2 Surface Energy -- 13.3 Surfactants -- 13.4 Haze -- Finings -- 13.5 Foam -- Dissolved Gas -- Bubbles -- 13.6 Foam Issues -- Gushing -- 13.7 Nitrogen and Widgets -- Bibliography -- Questions -- CHAPTER 14: Beer Packaging -- 14.1 Casks and Kegs -- 14.2 Glass -- 14.3 Metals -- 14.4 Aluminum -- 14.5 Bottling and Canning -- 14.6 Microbe Reduction -- Bibliography -- Questions -- CHAPTER 15: Beer Flavor Stability -- 15.1 Typical Flavor Changes -- 15.2 The Role of Oxygen -- Oxidation and Reduction -- Oxygen Structure -- Reactive Oxygen Species -- The Role of Metal Ions -- 15.3 Staling Prevention -- Bibliography -- Questions -- CHAPTER 16: Brewing at Home -- 16.1 Safety Issues -- 16.2 Full Mash Brewing -- Equipment -- 16.3 Full Mash Brewing Procedure -- Strike Water -- Grist -- Mash -- Sparge Water -- Vorlauf -- Sparge -- Boil -- Hydrate Yeast -- Sanitize Fermenter -- Chill -- Aerate -- Pitch -- Secondary Fermentation -- 16.4 Extract Brewing. 
505 8 |a Extract Brewing Equipment -- Extract Brewing Supplies -- Extract Brewing Procedure -- 16.5 Bottling -- Bottling Supplies -- Bottling Procedure -- 16.6 Starter Brewing Systems -- 16.7 Recipes -- American Pale Ale Extract -- American Pale Ale Full Mash -- Brown Ale Extract with Specialty Grain -- Brown Ale Full Mash -- Bock Lager Full Mash -- Bibliography -- Questions -- Glossary -- Index. 
520 |a 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. 
650 0 |a Beer. 
650 0 |a Beer  |x Analysis. 
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650 7 |a Beer  |x Analysis.  |2 fast  |0 (OCoLC)fst00829737 
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