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

Roger Barth

Prix conseillé : EUR 35,55 De quoi s'agit-il ?
Prix livre imprimé : EUR 37,61
Prix Kindle : EUR 24,88 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet
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  • Langue : Anglais
  • Word Wise: Activé
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Descriptions du produit

Revue de presse

A glossary supports the text.  Useful for beer lovers and anyone interested in craft or home brewing.  Summing Up: Recommended.  All undergraduate students and general readers.  (Choice, 1 October 2014)

The Chemistry of Beer is recommended for the general public interested in brewing–including home brewing–as well as college students and their professors interested in the subject.   (Journal of Chemical Education, 1 August 2014)

I can see this being an essential reference book, along with Charles Bamforth s Beer: tap into the art and science of brewing, for anyone involved in brewing, including home–brewers.   (Chemistry & Industry, 1 August 2014)

The chemistry of beer sounds like a perfect read for a lapsed chemist such as myself who enjoys beer and brewing science. . . The text is accessible and readable and is, overall, a welcome addition to the catalogue of beer and brewing books available.   (Chemistry World, 19 June 2014)

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.


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 12330 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 :
  • Word Wise: Activé
  • Composition améliorée: Non activé
  • Classement des meilleures ventes d'Amazon: n°419.936 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

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Commentaires en ligne

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Amazon.com: 4.3 étoiles sur 5  17 commentaires
3 internautes sur 3 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.
2 internautes sur 2 ont trouvé ce commentaire utile 
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 I might have to come back to this after a few "Intro" Courses! 7 juillet 2014
Par J. Villeneuve - Publié sur Amazon.com
Format:Broché|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
If I were back in college and this was offered as a course, then I would happily go through the thick, detailed charts and molecule diagrams to further my studies. As a forty-something beer lover who thought there might be some insight into brewing - this is a bit much. The book is packed with information and will perhaps someday become a valuable text as I enter into home-brewing and seek to understand more about the science of beer. For now, I need to start in the shallow end and start with some basic "101" books and get my feet wet. When I am more experienced and need to understand the variations in batches and what causes certain characteristics, then this in depth chemistry may be of use! Take a look at the "Look Inside" preview on Amazon if you want to see the level of science you are getting into. This is serious stuff. If that's what you're after - enjoy!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Chemistry Textbook for Beer Geeks and Geekettes 29 juin 2014
Par Terry Sunday - Publié sur Amazon.com
Format:Broché|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
Are you a fan of craft beers? Do you think you know quite a bit about how brewing works? Do you understand how grain, water, yeast and hops transmogrify into the delightful beverages that you enjoy? Do you think there's not much more for you to learn about beer and brewing?

Wrong-o, IBU-breath!

"The Chemistry of Beer" will take you further along the path to a deeper understanding of beer than any other book I know of. If you've already read books about the history of beer, or about specific brewers, or about various beer styles, or about pairing beers with food, or about beers around the world--then you may be ready to tackle "The Chemistry of Beer." But be aware that this is definitely not a book for beer novices. I'd characterize it as a book that you, as a beer geek or geekette, should turn to only after you think you know everything there is to know about the subject. Then it will show you how wrong you are.

Make no mistake about it, this is a chemistry textbook. In addition to being filled with diagrams of molecular configurations and reactions, it has questions for the reader ("student") to answer at the end of each chapter. It focuses on the science of beer, and on the specific chemical reactions that occur in the brewing process. It is much more about the atoms and molecules than it is about beer as the end product. As such, it's probably a little--okay, a LOT--deeper than most casual beer enthusiasts would need, or even be interested in. While I enjoyed it very much, I admit that I've always been interested in chemistry, to the point of taking a continuing education course in organic chemistry many years ago. Other readers may not be as interested.

"The Chemistry of Beer" would probably be very useful to the professional brewer or the serious homebrewer. I recommend it to craft beer fans who REALLY want to get into the nitty gritties of brewing chemistry. It might be a bit much for some (Bud Light drinkers should definitely give it a pass), but you're sure to learn a lot from it. And imagine the conversations you can have at the next cocktail party or beer dinner that you attend...

Cheers!
3 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great chemistry based book about brewing 6 mai 2014
Par A. V. Ramroth - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
The details of the chemistry behind brewing were a bit overwhelming, but once you get through it it gives you a solid understanding of the foundation. It will be a great reference book to use as my skills at brewing improve.
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