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Brew Chem 101: The Basics of Homebrewing Chemistryby Lee W Janson
Synopses & ReviewsPublisher Comments:Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation. Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors — and learn how to avoid them. Brew Chem 101 features: -- Nontechnical language and a highly readable style -- Explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems -- A primer on beer tasting and judging Book News Annotation:In nontechnical language, explains the chemical reactions of each
stage of the brewing process and how to avoid potential problems that
lead to the dreaded off-flavors, some so bad than even the proud
brewer can taste them. A homebrewer, beer judge, and doctor of
biological sciences and biochemistry, Janson also provides a primer
on beer tasting and judging. Includes a glossary with pronunciation
guides for anything that is not obvious.
Annotation c. Book News, Inc., Portland, OR (booknews.com) Synopsis:Written for the layperson, this book explains the biochemistry of brewing and how to use that knowledge to improve your brews. Synopsis:These simple explanations serve as a guide to the brewing process and demystify the biochemistry of beer, yeast and fermentation, mashing and sparging, and more. Description:Includes bibliographical references (p. 107-109) and index. About the AuthorSince the early 1990's author Lee W. Janson has been a homebrewer and a certified beer judge with the national beer judge certification program. He has lectured at beer judge examinee groups and homebrew clubs, and is editor of his own homebrew club's monthly publication. Lee holds a Ph.D. in biological sciences and biochemistry from Carnegie Mellon University. His knowledge, experience and appreciation for beer has been extended to all homebrewing hopefuls and veterans alike in the understandable and easy-to-read book, Brew Chem 101. A Texan resident, Lee is a member of the Bay Area Mashtronauts, a homebrewing club, and was head judge for two years in the the Lunar Redezbrew homebrew competition. Table of ContentsAcknowlegments Introduction 1. The Basic Chemistry of Brewing 2. The Biochemistry of Beer 3. Yeast and Fermentation 4. Mashing and Sparging 5. Understanding and Avoiding Off Flavors 6. Evaluating Beer Glossary Further Reading Index
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