Brew chem 101 :the basics of homebrewing chemistry
- 作者: Janson, Lee W.,
- 出版: Pownal, Vt. : Storey Communications ©1996.
- 稽核項: 1 online resource (117 pages) :illustrations.
- 標題: Cerveja. , Brewing. , Brewing , Fermentação. , COOKING General. , COOKING , Handbooks and manuals. , Brassage , Electronic books. , Brassage Manuels d'amateurs. , Brewing Amateurs' manuals. , General.
- ISBN: 1603421750 , 9781603421751
- ISBN: 0882669400 , 9780882669403
- 試查全文@TNUA:
- 附註: "A Storey Publishing book." Includes bibliographical references (pages 107-109) and index. 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.
- 摘要: 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, , And a primer on beer tasting and judging.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=34408
- 系統號: 005284758
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.
來源: Google Book
來源: Google Book
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