Author Description

Thousands of Years Ago, Brewers Were the First Chemists. To the ancient brewers, making beer must have seemed like magic. Today, we can understand the magic of beer through the science of chemistry. The Chemistry of Beer will help you to understand the molecules and reactions that make malt, water, and hops into beer. From milling the grain to making the aluminum cans, every step along the way has a background in chemistry. Whether you are a homebrewer, a professional brewer, a beer server, or just a person who enjoys beer, you will find that this book demystifies the science of brewing. Understanding the chemistry of beer will lead you to a greater appreciation of the real magic of beer. Can you imagine a General Education Chemistry course with students begging to get a seat? It goes without saying that many students have an interest in beer. The Chemistry of Beer can help you tap into their interest while they are learning real science. The Chemistry of Beer gives you the tools you need to make your non-majors chemistry course more successful both in terms of numbers and learning outcomes. This book incorporates the most important elements of chemistry into a text that holds the student s interest and is fun to read. Readers may be drawn in by the focus on beer, but they will get incisive and engaging explanations of key chemical concepts. The Chemistry of Beer features: Over 300 illustrations, nearly all directly imbedded in the text, bring the content to life. A color-coded Functional Group Guide helps students classify organic compounds. A full glossary, a two-level index and a list of key references at the end of each chapter set a scholarly tone. Your non-science majors have a choice in what sciences they will take. The Chemistry of Beer will help make chemistry their choice.