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ISBN10: 1118674979, ISBN13: 9781118674970, [publisher: Wiley] Softcover Discover the science of beer and beer makingEver 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: Hund ...
ISBN10: 1118674979, ISBN13: 9781118674970, [publisher: Wiley] Softcover Gently used book with ongoing seller support until you're fully satisfied with your purchase. [Del Rio, TN, U.S.A.] [Publication Year: 2013]
Wiley, Date: 2013. paperback. Good. 94x14x144. This listing is for Principles of Food Science This edition is basically identical to the ISBN 111978333X SAVE YOUR MONEY and buy the early edition! Do not waste your money at the bookstore on the Fourth Edition, Text This edition will work for your class guaranteed. Your book will be shipped out immediately within 24 hours of purchase. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund We will ship your book to any United States based territory and to most international countries using 's very convenient Global Shipping Program. Thank you for your business! We strive to offer the best and fastest customer service on , so please don't hesitate to email us if you have any questions or concerns and we will get back to you promptly, have a great day! 2013. Wiley ISBN 1118674979 9781118674970 [US]
Wiley. Used - Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages. Wiley ISBN 1118674979 9781118674970 [US]
ISBN10: 1118674979, ISBN13: 9781118674970, [publisher: Wiley] Softcover New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2013]
ISBN10: 1118674979, ISBN13: 9781118674970, [publisher: Wiley] Softcover Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. [Montgomery, IL, U.S.A.] [Publication Year: 2013]
ISBN10: 1118674979, ISBN13: 9781118674970, [publisher: Wiley] Softcover Discover the science of beer and beer makingEver 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: Hund ...
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
