The science and mystique of what makes truly great beer is explored
with logic and order. The long-awaited second edition of the George
Fix classic looks at ways in which fundamental science impacts
brewing. This comprehensive and highly technical study bridges the
gap between professional brewing texts and standard texts on
chemistry, biochemistry and thermodynamics. Recent major
developments in brewing science have been significant, especially
in the most crucial determinants of beer flavour quality --
fermentation and oxidation. Dr Fix pays special attention to basic
chemical pathways used by bacteria and wild yeast, chemical changes
that occur during malting, and the application of gas laws to
carbonation and dispensation. This is a book no brewer should be
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