The Chemistry of Beer

The Chemistry of BEER

An Engaging Introduction to Chemistry with a Popular Theme

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. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today.

Readers of this second edition will find:

• Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer
• Streamlined language and structure to help clarify the chemistry
• Over 200 illustrations, now in full color throughout
• Complete glossary and index
• Question sets at the end of each chapter to check for understanding
• Online solutions manual on a companion website for professors

The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

Auteur

Roger Barth, PhD, is professor emeritus at West Chester University. He is the creator of a course on the chemistry of beer and coauthor of Mastering Brewing Science: Quality and Production (Wiley, 2019).

Texte du rabat

The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme 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. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

Contenu

Preface to the Second Edition vii

Reading Notes viii

Acknowledgments viii

About the Author ix

1 Introduction 1

Chapter 1 Overview 1

Brief History 1

The World of Beer 11

Beer and Technology 14

Beer and Chemistry 18

Alcohol and Prohibition 23

Beer Tradition 25

Chapter 1 Highlights 27

Chapter 1 Sources 27

Chapter 1 Questions 30

2 What is Beer? 33

Chapter 2 Overview 33

Beer Composition 33

Beer Ingredients 33

Beer as Food 37

How Beer is Made 39

Chapter 2 Highlights 46

Chapter 2 Sources 47

Chapter 2 Questions 47

3 Chemistry Basics 51

Chapter 3 Overview 51

Atoms 51

Compounds 54

Names of Chemical Compounds 60

Molecular Shape 62

Polarity and Electronegativity 65

Intermolecular Forces 67

Molecular Kinetics 70

Chemical Reactions and Equations 71

Oxidation Numbers 72

Amount of Substance (Moles) 74

Mixtures 75

Composition of Mixtures 75

Mass Relationships in Compounds 77

Chapter 3 Highlights 78

Chapter 3 Sources 79

Chapter 3 Questions 79

4 Water 85

Chapter 4 Overview 85

The Water Molecule 85

Acids and Bases 87

pH 89

pH-A Closer Look 91

Ions and Beer 92

Measuring Alkalinity 93

Measuring Hardness 93

Water Treatment 97

Osmosis-A Closer Look 98

Hydrates-A Closer Look 102

Chapter 4 Highlights 103

Chapter 4 Sources 103

Chapter 4 Questions 104

5 Introduction to Organic Chemistry 107

Chapter 5 Overview 107

Structural Formulas 107

Functional Groups 109

Using the Functional Group Guide 120

Naming Organic Compounds 121

Chapter 5 Highlights 123

Chapter 5 Sources 124

Chapter 5 Questions 124

6 Carbohydrates 129

Chapter 6 Overview 129

Monosaccharides 129

Chirality 131

Absolute Configurations-A Closer Look 132

Disaccharides 136

Polysaccharides 137

Know Your Carbohydrates 140

Testing Carbohydrates 141

Chapter 6 Highlights 141

Chapter 6 Source 142

Chapter 6 Questions 142

7 Milling and Mashing 145

Chapter 7 Overview 145

Milling 145

Mashing 146

Enzymes and Proteins 149

Amylase Mechanism 155

Mashing Process 156

Dextrins, Light Beer, and Malt Liquor 159

Chapter 7 Highlights 159

Chapter 7 Sources 160

Chapter 7 Questions 160

8 Wort Separation and Boiling 163

Chapter 8 Overview 163

Wort Separation 163

Boiling 166

Hops 167

Chilling 172

Chapter 8 Highlights 173

Chapter 8 Sources 174

Chapter 8 Questions 174

9 Fermentation 177

Chapter 9 Overview 177

Energy and Bonds 177

Energy from ATP 179

Glycolysis 180

Ethanol Synthesis 182

Aerobic and Anaerobic Reactions 185

Flavor Compounds 186

Chapter 9 Highlights 188

Chapter 9 Sources 188

Chapter 9 Questions 189

10 Tests and Measurements 193

Chapter 10 Overview 193

Measurement in Chemistry 193

Brewing Measurements 197

Carbohydrate Calculations 200

Temperature 201

Color 204

Light and Color-A Closer Look 204

Alcohol Concentration 205

pH 208

Carbonation 210

Sensory Analysis 210

Chapter 10 Highlights 211

Chapter 10 Sources 211

Chapter 10 Questions 212

11 The Chemistry of Flavor and Style 215

Chapter 11 Overview 215

Flavor 215

Flavor Compounds 221

Off-Flavors 232

Brewing Water and Flavor 236

Beer Styles 236

Chapter 11 Highlights 240

Chapter 11 Sources 241

Chapter 11 Questions 242

12 Beer-Related Products 245

Chapter 12 Overview 245

Non-Alcohol/Low Alcohol Beer 245

Cider 251

Flavored Malt Beverages 252

Hard Seltzer 252

Mead 252

Sake 253

Kombucha 254

Vinegar 254

Chapter 12 Highlights 255

Chapter 12 Sources 256

Chapter 12 Questions 257

13 Haze and Foam 259

Chapter 13 Overview 259

Surfaces 259

Surfactants 261

Haze 261

Foam 265

Gases-A Closer Look 265

Gases and Liquids 268

Foam Issues 273

Nitrogen and Widgets 273

Chapter 13 Highlights 275

Chapter 13 Sources 275

Chapter 13 Questions 276

14 Beer Flavor Stability and Packaging 279

Chapter 14 Overview 279

Typical Flavor Changes 279

The Role of Oxygen 280

Staling Prevention 283

Beer Packaging 285

Bottling and Canning 289

Microbe Reduction 290

Chapter 14 Highlights 290

Chapter 14 Sources 291

Chapter 14 Questions 292

15 Brewing at Home and as a Career 295

Chapter 15 Overview 295

Homebrewing Methods 295

Safety Issues 296

Cleaning and Sanitation 297

About Yeast 298

Full Mash Brewing 298

Extract Brewing 310

Bottling 311

Using Liquid Yeast 315

Getting Started Cheap 316

Brewing Lager Beer 317

Brewing as a Career 318

Chapter 15 Highlights 319

Chapter 15 Sources 320

Chapter 15 Questions 321

Glossary 323

Index 357