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Brew Chem 101: The Basics of Homebrewing Chemistry
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Brew Chem 101: The Basics of Homebrewing Chemistry Customer Reviews
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♥♥♥♥♥
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A Friendly Guide with Straightforward Language
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As I sat in my Beer Judge Certification Class learning about glucose, fructose and raffinose, and about chlorophenols, dimethyl sulfide and oxidation, a feeling of panic began to rise. What is this ion stuff? If only I had foreseen how important chemistry would become in my life, my attitude toward the scientific curriculum of my salad days would have been different.
Fortunately, one of my BJCP classmates, a water analyst for the EPA, recommended a book, "Brew Chem 101 - The Basics of Homebrewing Chemistry," written by Lee W. Janson, M.D., Ph.D. I liked the idea of the "101" - a clue that this was basic stuff. This is not an intimidating textbook from the halls of academia, but a friendly guide for those of us who need a foundation to support our new-found knowledge of brewing science. In straightforward language, Dr. Janson spoon-feeds the reader with useful information.
He describes the "real" differences between organic chemistry and inorganic chemistry. Janson elegantly discusses "charged atoms...collectively referred to as ions," the dissolving characteristics of water, hydrophobic molecules, and isomerization (described simply as a "change to a molecule with some partial charges that can, therefore, dissolve.") His idea of chemistry lessons allows the reader to impale herself on an idea in a matter of minutes, and climb the necessary steps to the temple of knowledge.
The Table of Contents presents brewing in a methodical relay, while each topic is covered simply, yet thoroughly enough for the non-chemist. Besides his acknowledgments, intro, recommended further reading, and glossary, Janson covers:
The Basic Chemistry of Brewing; The Biochemistry of Beer; Yeast and Fermentation; Mashing and Sparging; Understanding and Avoiding Off Flavors; Evaluating Beer
For the Beer Judge, the chapter on Off Flavors is invaluable in its simple presentation. Nothing significant is skipped; yet, the gentle immersion into the whys and hows of chemical reactivity are well laid out.
This is a good starter book for the novice, and serves as a stepping stone to more comprehensive books like Principles of Brewing Science by George J. Fix and Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels.
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