Brew Chem 101: The Basics of Homebrewing Chemistry
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer 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 the produce those annoying off-flavors -- and learn how to avoid them.
Brew Chem 101 features:
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Nontechnical language and a highly readable style.
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Explorations of the chemical reactions of each stage of the brewing process an dhow to avoid potential problems.
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A primer on beer tasting and judging.
About the Author
Lee W. Janson, a homebrewer and certified beer judge, holds a Ph.D. in biological sciences and biochemistry. He lives in Dallas, Texas.
"Janson's introduction to brewing chemistry is a gem, carefully written and easy to read. This is a book that even nontechnical brewers can read to advantage"
- George Fix, Ph.D., author of Principles of Brewing Science
