Brew Chem One Hundred and One

Front Cover
Storey Communications, 1996 - Cooking - 117 pages
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

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

About the author (1996)

Lee W. Janson, author of Brew Chem 101, is an experiencednbsp;homebrewer and a certified beer judge. A Texas resident, he 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. Janson holds a PhD in biological sciences and biochemistry from Carnegie Mellon University.

Bibliographic information