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Brew Chem 101 (96 Edition)by Janson
Synopses & ReviewsPlease note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher 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)
Written for the layperson, this book explains the biochemistry of brewing and how to use that knowledge to improve your brews.
Heres a class they didnt offer at your school (although maybe you did some independent study of the subject). Here, in nontechnical language, is the real story of whats going on in that bucket, carboy, and bottle. Does every brewer need to understand the chemistry involved in making beer? No. Will understanding it help every brewer make tastier beer? Absolutely.
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.
Includes bibliographical references (p. 107-109) and index.
About the Author
Since 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 Contents
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
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