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The chemistry of beer :the science in the suds /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The chemistry of beer :Roger Barth, PhD.
Reminder of title:	the science in the suds /
Author:	Barth, Roger,
Description:	xix, 364 pages:illustrations (some color) ;23 cm
Notes:	Previously published: 2013.
Subject:	Beer.
ISBN:	9781119783336

The chemistry of beer :the science in the suds /
Barth, Roger,

The chemistry of beer :the science in the suds /Roger Barth, PhD. - Second edition. - xix, 364 pages:illustrations (some color) ;23 cm

Previously published: 2013.

Includes bibliographical references and index.

"This book begins with an introduction to the history of beer and beer making. The author, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process, followed by core concepts underlying beer making -- including chemistry basics, organic chemistry, and the chemistry of water and carbohydrates. Following the technical details, the book then covers the chemistry of brewing, flavor, and individual beer styles. The final chapter discusses brewing at home, including safety issues and some basic recipes. In the new edition, the author updates and revises throughout the book: influence of fermentation on biochemistry, a new section on ethanol physiology and metabolism, expanded chapter on beer styles, integrates chemistry measurement into specific chapters rather than using a separate appendix"--

ISBN: 9781119783336

LCCN: 2022015130

Nat. Bib. No.: GBC2E0243bnb

Nat. Bib. Agency Control No.: 020709127UkSubjects--Topical Terms:

586252
Beer.

LC Class. No.: TP577 / .B35 2022

Dewey Class. No.: 663/.42

The chemistry of beer :the science in the suds /
LDR:02283cam 2200409 i 4500 001 635628
003 OCoLC
005 20230625212745.0
008 230626t20222022njua b 001 0 eng
010 $a 2022015130
015 $a GBC2E0243 $2 bnb
016 7 $a 020709127 $2 Uk
019 $a 1347751929
020 $a 9781119783336 $q paperback
020 $a 111978333X $q paperback
020 $z 9781119783343 $q Adobe $q electronic book
020 $z 9781119783350 $q electronic publication
029 1 $a UKMGB $b 020709127
035 $a (OCoLC)1319245448 $z (OCoLC)1347751929
035 $a on1319245448
040 $a DLC $b eng $e rda $c DLC $d OCLCF $d UKMGB $d ORX $d YDX
042 $a pcc
049 $a NUKM
050 0 0 $a TP577 $b .B35 2022
082 0 0 $a 663/.42 $2 23/eng/20220520
100 1 $a Barth, Roger, $e author. $3 941569
245 1 4 $a The chemistry of beer : $b the science in the suds / $c Roger Barth, PhD.
250 $a Second edition.
264 1 $a Hoboken, NJ : $b John Wiley & Sons, Inc., $c 2022.
264 4 $c ©2022
300 $a xix, 364 pages: $b illustrations (some color) ; $c 23 cm
336 $a text $b txt $2 rdacontent
337 $a unmediated $b n $2 rdamedia
338 $a volume $b nc $2 rdacarrier
500 $a Previously published: 2013.
504 $a Includes bibliographical references and index.
520 $a "This book begins with an introduction to the history of beer and beer making. The author, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process, followed by core concepts underlying beer making -- including chemistry basics, organic chemistry, and the chemistry of water and carbohydrates. Following the technical details, the book then covers the chemistry of brewing, flavor, and individual beer styles. The final chapter discusses brewing at home, including safety issues and some basic recipes. In the new edition, the author updates and revises throughout the book: influence of fermentation on biochemistry, a new section on ethanol physiology and metabolism, expanded chapter on beer styles, integrates chemistry measurement into specific chapters rather than using a separate appendix"-- $c Provided by publisher.
650 0 $a Beer. $3 586252
650 0 $a Beer $x Analysis. $3 941570
776 0 8 $i Online version: $a Barth, Roger, PhD. $t Chemistry of beer $b Second edition. $d Hoboken, NJ : Wiley, 2022 $z 9781119783343 $w (DLC) 2022015131
994 $a C0 $b TWNUK