The Chemistry of Beer av Roger (West Chester University PA) Barth

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<b>The Chemistry of BEER</b><p><b>An Engaging Introduction to Chemistry with a Popular Theme</b><p>From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. <i>The Chemistry of Beer: The Science in the Suds, 2nd Edition </i>explains the scientific basis of each brewing step as we understand it today. <p>Readers of this second edition will find: <ul><li>Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer</li><li>Streamlined language and structure to help clarify the chemistry</li><li>Over 200 illustrations, now in full color throughout</li><li>Complete glossary and index</li><li>Question sets at the end of each chapter to check for understanding</li><li>Online solutions manual on a c