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The Chemistry of Beer: The Science in the Suds
 
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The Chemistry of Beer: The Science in the Suds [Format Kindle]

Roger Barth

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Descriptions du produit

Présentation de l'éditeur

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.

Quatrième de couverture

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.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 5023 KB
  • Nombre de pages de l'édition imprimée : 348 pages
  • Editeur : Wiley; Édition : 1 (29 août 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00EWJBMH0
  • Synthèse vocale : Activée
  • X-Ray :
  • Classement des meilleures ventes d'Amazon: n°316.375 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Amazon.com: 4.0 étoiles sur 5  11 commentaires
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 A lot of chemistry 7 juin 2014
Par Steve G - Publié sur Amazon.com
Format:Broché
Although I disliked university chemistry, I did enjoy this book. If author Roger Barth had been my chemistry professor I might have liked chemistry more. There is a lot of chemistry in this book, indeed I would label this book as a textbook, albeit a well written one where the author has a good sense of humor. I recommend this book for people with at least some background in chemistry and who really like beer or who are curious about it. I also recommend it for readers intending to homebrew beer.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Very informative and well organized 6 mai 2014
Par Pen Name - Publié sur Amazon.com
Format:Broché
This textbook takes the essentials of brewing and organizes them all in a format that is easy to understand. I learned a lot from this text and it has really inspired me to look further into the process of brewing. I would highly recommend this book for anyone who has mild to strong interest in brewing.
4.0 étoiles sur 5 You know how to make beer, but do you know what's really happening? 21 juillet 2014
Par George Dionne - Publié sur Amazon.com
Format:Broché|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
I recently started brewing my own beer. I have been doing so for a little over a year. With each new beer I brew, I learn more and more. Of course the beers get better and better in the process. The Chemistry of Beer doesn't really focus on how to make beer, but it goes into the science of what's going on during the process. Although how to brew your own beer is addressed in the final chapter.

Barth's book starts off with how beer came to be, how it differs depending on the country of origin, and how it is made. Once you are up to speed, the chemistry kicks in. Even though the introduction says this book was written for the advanced brewer in mind and can also appeal to any level, I have do say yes and no to that. Yes, summary portions are an easy read, but once we start getting into atom break downs, chemical breakdowns, and the like, it gets a little complicated for someone like me that is 15 years removed from college chemistry and hasn't had much to do with it during my daily life.

I did find the section about water chemistry quite helpful to where I am at with my home brewing. There was so much to absorb on how the chemicals in the water you use can be both helpful and harmful to your brew. From there Barth goes into the rest of the ingredients that make up beer and how chemistry is involved in the mashing process, the wort boiling, and hop additions. Once again, the summary of the process was easy for me to comprehend, the chemistry breakdowns, not so much. Barth goes into the fermentation process, flavor process, foaming and hazing issues, and the chemistry of beer styles.

If you're new to home brewing, you should probably skip this one. If you are an advanced home brewer, enrolled in courses to become a master brewer, or a student of chemistry, then I would say this book is geared toward you. It's a little over my head at this point, but then again, I sill have so much more to learn. I hope to revisit this book as I advance in my home brewing knowledge.
3.0 étoiles sur 5 This is not a light read 28 juillet 2014
Par Eric San Juan - Publié sur Amazon.com
Format:Broché|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
A light read this is not. While books like "Proof: The Science of Booze" tout themselves as books about the science of the beverages we all love, they remain accessible and easy to read by the average person.

The Chemistry of Beer: The Science in the Suds is not that kind of book.

Author Roger Barth clearly knows his stuff. This book is awash in charts, formulas, and loads and loads of numbers. Anyone fresh out of their chem class will feel right at home.

For the rest of us, the claim that "All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book" is perhaps a *tad* bit exaggerated. No, you don't need a degree to read it, and yes, Barth does a fine job of distilling complex topics down to simple language, but by and large this book very much lives up to its title. It's a science tome.

That is not a bad thing. It accomplishes exactly what it sets out to do. Those for whom the title has appeal, and who have some beginners knowledge in chemistry, will enjoy Barth's thorough look at the science in the suds. There doesn't appear to be a corner of the process he doesn't cover.

For the casual reader simply interested in getting a layman's view on the science of their beer, however, much of this book is going to be a little off-putting. Proceed with caution.
5.0 étoiles sur 5 Even if you already own EVERY other beer book, you still won't be disapppointed! 22 juillet 2014
Par Corey Scott - Publié sur Amazon.com
Format:Broché|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
When you've already read all the other homebrewing books, and you wish you could find a book that dives REALLY deep into the science behind brewing, here's the book for you! It is absolutely unreal how much detail this book goes into. Filled with more diagrams of molecules than you can shake a stick at, this book is absolutely not for beginners (in either chemistry or beer-making)! Do you wonder why your clone beer tastes different than the one from the brewery? Do you wonder why the PH never comes out the way you think it will? These questions and thousands of others are answered here. A perfect addition to my homebrewing book collection!!
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