Abstract
T art of brewing beer is also a science and much of the science is chemistry. Considering the rapid rise in popularity of craft and home brewing, we felt a review of The Chemistry of Beer would be of interest to readers of this Journal. R.E.B. is a semi-retired chemist and writer and J.B. is an Extension Professor in Food Science who teaches a course on brewing and is a home brewer. The book’s author is a professor of chemistry at West Chester University, West Chester, Pennsylvania, and in addition, teaches a course on the chemistry of beer.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
