Cover -- Title page -- Copyright page -- Contents -- Preface -- Acknowledgments -- About the Author -- Periodic Table of Elements -- CHAPTER 1: Introduction -- 1.1 Brief History -- Beer Origins -- Babylon and Egypt -- Europe -- Monasteries -- Hops -- Commerce and Regulation -- 1.2 The World of Beer -- Beer Consumption -- Varieties of Beer -- Beer in Africa -- Beer in Central and South America -- Beer in the Far East -- 1.3 Beer and Chemistry -- 1.4 Alcohol and Prohibition -- 1.5 Beer Tradition -- Prestige of Beer -- Role of Beer -- Bibliography -- Questions -- CHAPTER 2: What Is Beer? -- 2.1 Beer Ingredients -- Malt -- Hops -- Yeast -- Water -- 2.2 Beer as Food -- Calories in Beer -- Gluten in Beer -- Carbohydrates in Beer -- 2.3 How Beer Is Made -- Milling -- Mashing -- Wort Separation -- Boiling -- Chilling -- Fermentation -- Conditioning -- Packaging -- Bibliography -- Questions -- CHAPTER 3: Chemistry Basics -- 3.1 Atoms -- 3.2 Energy Levels and the Periodic Table -- 3.3 Compounds -- Ions -- Lewis Dot Diagrams -- 3.4 Ionic Bonds -- 3.5 Covalent Bonds and Molecules -- 3.6 Molecular Shape -- 3.7 Polarity and Electronegativity -- 3.8 Intermolecular Forces -- Dispersion Forces -- Stacking Forces -- Dipole-Dipole Interactions -- Hydrogen Bonding -- Hydrophobic Force -- 3.9 Molecular Kinetics -- 3.10 Chemical Reactions and Equations -- 3.11 Mixtures -- Bibliography -- Questions -- APPENDIX TO CHAPTER 3: Measurement in Chemistry -- Numbers -- International System -- SI Base Units -- Derived Units -- Volume -- Energy -- Force -- Pressure -- Amount of Substance (Moles) -- Mass Relationships in Compounds -- Composition of Mixtures -- Mass Percent -- Weight-Volume Percent -- Volume Percent -- Molar Concentration -- Examples -- Bibliography -- Questions -- CHAPTER 4: Water -- 4.1 The Water Molecule -- 4.2 Acids and Bases.

Strong and Weak Acids and Bases -- Le Châtelier's Principle -- 4.3 pH -- 4.4 Ions and Beer -- Carbonate -- Hard and Soft Water -- Ions and Mash pH -- 4.5 Water Treatment -- Filtration -- Iron Removal -- Reverse Osmosis -- Ion Exchange -- Activated Carbon -- Oxygen Removal -- Boiling -- Water Adjustment -- Bibliography -- Questions -- CHAPTER 5: Introduction to Organic Chemistry -- 5.1 Structural Formulas -- 5.2 Functional Groups -- Alkanes and Alkyl Groups -- Alkenes/Aromatic Compounds/Alkynes -- Alcohols -- Ethers -- Amines -- Carbonyl Compounds -- Aldehydes and Ketones -- Keto-enol Tautomermism -- Carboxylic Acids -- Esters -- Amides -- 5.3 Using the Functional Group Guide -- Bibliography -- Questions -- CHAPTER 6: Sugars and Starches -- 6.1 Monosaccharides -- 6.2 Chirality -- Diastereomers -- Axial and Equatorial -- 6.3 Disaccharides -- 6.4 Polysaccharides -- Gums -- Bibliography -- Questions -- CHAPTER 7: Milling and Mashing -- 7.1 Milling -- 7.2 Mashing -- Gelatinization -- Liquefication -- Saccharification -- 7.3 Enzymes and Proteins -- Catalysts -- Amino Acids -- Protein Structure -- Enzyme Function -- 7.4 Mashing Process -- Amylase -- Peptidase -- Mash Tun -- 7.5 Dextrins, Light Beer, and Malt Liquor -- Bibliography -- Questions -- CHAPTER 8: Wort Separation and Boiling -- 8.1 Wort Separation -- Mash Tun Separation -- Lauter Tun -- Mash Filter -- 8.2 Boiling -- 8.3 Hops -- Hop Products -- 8.4 Hot Break -- 8.5 Chilling -- Bibliography -- Questions -- CHAPTER 9: Fermentation -- 9.1 The Anatomy of Brewing -- 9.2 Energy and Bonds -- ATP -- 9.3 Glycolysis -- 9.4 Ethanol Synthesis -- 9.5 Aerobic and Anaerobic Reactions -- Crabtree Effect and Catabolite Repression -- 9.6 Higher Alcohols -- 9.7 Esters -- Bibliography -- Questions -- CHAPTER 10: Tests and Measurements -- 10.1 Carbohydrate Content -- Specific Gravity -- Refractive Index.

10.2 Temperature -- Liquid-in-Glass Thermometer -- Dial Thermometer -- Electronic Thermometer -- Remote-Reading Thermometer -- 10.3 Color -- 10.4 Alcohol Content -- Blood Alcohol -- 10.5 pH -- Indicators -- pH Meters -- 10.6 Sensory Analysis -- Bibliography -- Questions -- CHAPTER 11: The Chemistry of Flavor -- 11.1 Anatomy of Flavor -- 11.2 Taste -- 11.3 Aroma -- 11.4 Mouth Feel -- 11.5 Flavor Units -- Bitterness Units -- 11.6 Flavor Compounds in Beer -- Primary Flavor Compounds -- Other Flavor Compounds -- Specialty Flavors -- Off-flavors -- Bibliography -- Questions -- CHAPTER 12: The Chemistry of Beer Styles -- 12.1 Beer Style Families -- Bitter Ales -- Malty Ales -- Phenolic Ales -- Bitter Lagers -- Malty Lagers -- Specialty Beers -- 12.2 Realizing a Style -- Original Gravity -- Color -- Styles, Color, and Water -- Bitterness -- Flavor -- Bibliography -- Questions -- CHAPTER 13: Foam and Haze -- 13.1 Surfaces -- 13.2 Surface Energy -- 13.3 Surfactants -- 13.4 Haze -- Finings -- 13.5 Foam -- Dissolved Gas -- Bubbles -- 13.6 Foam Issues -- Gushing -- 13.7 Nitrogen and Widgets -- Bibliography -- Questions -- CHAPTER 14: Beer Packaging -- 14.1 Casks and Kegs -- 14.2 Glass -- 14.3 Metals -- 14.4 Aluminum -- 14.5 Bottling and Canning -- 14.6 Microbe Reduction -- Bibliography -- Questions -- CHAPTER 15: Beer Flavor Stability -- 15.1 Typical Flavor Changes -- 15.2 The Role of Oxygen -- Oxidation and Reduction -- Oxygen Structure -- Reactive Oxygen Species -- The Role of Metal Ions -- 15.3 Staling Prevention -- Bibliography -- Questions -- CHAPTER 16: Brewing at Home -- 16.1 Safety Issues -- 16.2 Full Mash Brewing -- Equipment -- 16.3 Full Mash Brewing Procedure -- Strike Water -- Grist -- Mash -- Sparge Water -- Vorlauf -- Sparge -- Boil -- Hydrate Yeast -- Sanitize Fermenter -- Chill -- Aerate -- Pitch -- Secondary Fermentation -- 16.4 Extract Brewing.

Extract Brewing Equipment -- Extract Brewing Supplies -- Extract Brewing Procedure -- 16.5 Bottling -- Bottling Supplies -- Bottling Procedure -- 16.6 Starter Brewing Systems -- 16.7 Recipes -- American Pale Ale Extract -- American Pale Ale Full Mash -- Brown Ale Extract with Specialty Grain -- Brown Ale Full Mash -- Bock Lager Full Mash -- Bibliography -- Questions -- Glossary -- Index.