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Principles of Brewing Science: A Study of Serious Brewing Issues [Anglais] [Broché]

George J. Fix

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Amazon.com: 3.8 étoiles sur 5  23 commentaires
103 internautes sur 104 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Excellent technical coverage 3 août 2003
Par magellan - Publié sur Amazon.com
This is a fairly technical discussion of the subject of brewing chemistry. It's probably more than your typical home-brewer will want to get into, but if you've got some biochem background, or have read Dr. Lee Janson's Brew Chem 101 book and are looking to read on from there, (or you're a very masochistic home-brewer :-)) this would be the next step to take. It does require a greater knowledge of biochemistry and some math (not too surprising, since Dr. Fix had a Ph.D. in math from Harvard). I note the problems with the citations another reviewer here mentioned, who said Dr. Fix refers to his own work and his other book too often, but I didn't mind that too much. Dr. Fix was certainly a competent professional in both math and brewing chemistry, and he did much important work on his own. The important thing is that this book helps to bridge the gap between the professional manuals of industrial microbiology and brewing chemistry and the professional literature. After completing this book, if you want more information, you'll have to go there, such as:
1. Beer and Wine Production: Analysis, Characterization, and Technological Advances (ACS Symposium, No. 536)
2. Biotechnology of Malting and Brewing by James S. Hough
3. Malting and Brewing Science: Hopped Wort and Beer (Volume 2) by D. E. Briggs, et al
4. Brewing Microbiology by Iain Campbell
5. Methods of Analysis of the American Society of Brewing Chemists, by the American Society Of Brewing Chemists
6. Malting and Brewing Science : Volume 1 (#Y0343)
by Dennis Edward Briggs, James S. Hough
7. Brewing Yeast and Fermentation by Chris Boulton, David Quain
Except for the Brewing Microbiology book by Campbell, all of the above are big, expensive professional volumes, but they represent some of the best technical titles out there.
The book also has a nice introduction summarizing some of the important developments of the last 20 years that have made great improvements in beer, such as the use of modern double pre-evacuation bottle filters to cut down on cold-side oxygenation, the awareness of the staling effects of unsaturated long-chain aldehydes, the realization that hot-side aeration could contribute to this, and the importance of malting and non-enzymatic browning also in this process. These were all important developments that led to the modern low-oxygen brewhouse.
So overall, a very fine discussion of all these issues, and I'd actually give the book 4.5 stars if I could.
59 internautes sur 68 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 This book should be an appendix for An Analysis of Brewing 3 novembre 2001
Par David Brock - Publié sur Amazon.com
Principles of Brewing Science deals with the biology and chemistry of beer. With my background in biochemistry, I was able to enjoy a detailed analysis on the subject. My only negative criticism is George Fix's excessive and sometimes exhaustive references to his own literature. Fix referred to himself about 40 times in this 173 page book. That is almost 1 reference per 4 pages, not to mention the fact that roughly one third of the book is charts and diagrams. What is most disturbing is that his other book, An Analysis of Brewing Techniques, makes numerous references to this book. The reader ends up getting caught in a futile cycle of references between these two books where some of the referred items are redundant. This round-about circle of references boarders on academic dishonesty. Another eyebrow raising issue is a reference Fix attributes to Rabin and Forget, 1998 on page 152. The reference section, however, has no list of Rabin or Forget. In all fairness, this book is the best compilation of the science behind the beer process and is quite informative. But I think it would be better suited as an appendix for his other book.
26 internautes sur 32 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Excellent - improved over 1st Edition 18 janvier 2000
Par David Sweeney - Publié sur Amazon.com
George has cleaned up this edition and offers many more citations and support than in the first edition. The style is scientific, clear and concise. George is not afraid to get into the hard topics. This is an excellent introduction to brewing chemistry throughout the cycle.
5 internautes sur 6 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Very interesting for those seeking a deeper understanding of brewing science 10 octobre 2010
Par S. McDowall - Publié sur Amazon.com
Format:Broché|Achat vérifié
Great book, well written and researched. The book gives a much more thorough treatment of the chemistry of the process than many other texts on the subject. The book would likely not be of significant utility (they should read How to Brew: Everything You Need To Know To Brew Beer Right The First Time which is a very good practical guide), but for those who seek an deeper understanding of the molecular basis of said noble beverage it is well worth the effort.

As a bit of a chemistry nerd, I really enjoyed this book. For those who don't have a chemistry background it may be a little bit overwhelming at times but probably no less interesting.

I would like to take issue with the publisher however, as there are several errors in the printed text. Most of these errors are typographical by nature and as innocuous as any such error can be in a published work but for a work which markets itself as a serious study of brewing science it really is important to be reliable. When such errors relate to scientific information they can affect the delivery of information and markedly detract from the reader's overall impression of professionalism and validity.

Despite this, I strongly recommend this work as a most thorough and entertaining explanation of brewing science.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Over my head... 2 mai 2013
Par Matt - Publié sur Amazon.com
Format:Broché|Achat vérifié
While I believe this is necessary reading for anyone serious about brewing, I must say I felt lost throughout a lot of the book. It clearly expects a certain level of understanding of chemistry well beyond high school levels. That said - the information is very interesting and much is applicable if you dig into the materials. I found myself going through the more interesting sections and comparing to other brewing books to try to understand the heart of the concepts. If you are looking for a scientific "why" certain things happen in the kettle, fermenter or bottle, this might be the right book. Just don't expect an easy read!
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