The Science of BeerBook - 2009
The author, "a physicist by training and a homebrewer by inclination," introduces the physics of beer that will aid other homebrewers in improving their beer-making processes. He describes his own methods of homebrewing and discusses the physics of yeast growth, bubbles in beer, and beer as a fluid to be distributed and dispensed. Although there are mathematical equations in the text, it has been written such that the equations can be skipped without losing the flow of the discussion. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)
Johns Hopkins University Press
Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint?
Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. If you've ever been curious about how beer is made, why it froths so well, and what makes different types... well... different, then Froth! is for you.