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. Lee W. Janson, author of Brew Chem 101, is an experienced 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. Acknowledgments Introduction 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 Glossary Further Reading Index 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

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