Principles of Brewing Science: A Study of Serious Brewing Issues Kindle Edition

Is this really the best summary of the science that brewers can produce? Other reviews have mentioned the typos that riddle the Kindle edition (e.g., "cast-conditioned"), but the scientific errors are even more egregious. Drawing water with two H+'s and an O(2-)? Strike one. Crappy hand-drawn barley grains? Strike two. Depicting the "oxidation" of phenol as loss of a proton? Strike three, you're out!This book targets a critical population: home and commercial brewers without the time or desire to dive into a book like the Handbook of Beer Brewing. Unfortunately, it does a bad job of educating that population, casually throwing around jargon without enough big-picture perspective and useful analogies.

I am loving this book, but if you aren't wanting to hear the deep, scientific reason why everything does what it does, then this book is not for you. It is fascinating and gives a very detailed look at the molecules that make up all of the components in brewing. It is not a practical guide to brewing, which is what some of the negative reviews were hoping they were buying. I love science, so this book is right up my alley.

For chemistry geeks who love beer, this is a great book, highly recommended. I bought the updated Kindle version and I also bought a vintage paperback copy for my son-in-law, a craft brewer, and he really is enjoying our conversations regarding the subjects the science of beer. I also find it interesting from my sourdough bread making aspect too. Well written, knowledgeable. and it should be on any home brewers shelf.

Great book about brewing for the advanced homebrewer. It is about 8 parts freshman chemistry and 2 parts art. If you have an understanding of chemistry and interest in science, this is the book for you. If you're not into chemistry, don't spend the money. Exceptionally informative though, and provides a good "behind the curtain" explanation of what's going on and how it affects your brewing.

I have a chemistry background and this book did an excellent job of explaining in a technical way what biology and chemistry influence good beer making. The book is written at a level that even someone with a basic chemistry background can understand the mechanisms that can introduce off flavors to beer. This book does not explain instruments that are used to test beer so look for another resource to get an explanation of the instruments that are used to measure things like sugar content, alcohol concentration, and other equipment for more specialized analysis while brewing your beer.

Was good at explaining the scientific principles behind various aspects of brewing. Was difficult to understand certain content without prior knowledge in the scientific discipline. In the Kindle version, many of the tables were miss-drawn requiring the reader to figure out where some of the content should be placed.

This book is just above the average level for technical discussion, but not so far that you're just reading equations. If you skip the over-complex chemistry you still end up with a pretty understandable text.I've met guys who don't like it, sure, it's not for everyone - you probably need at least a high school chemistry background to really follow it. But it has more than a few pearls of wisdom for anybody who wants to understand brewing at the micro level and apply that understanding to make better beer.

If you understand organic chemistry, read some of the other reviews for a better understanding of the book. I have a college education (B.S. math), but only a little chemistry background (2 semesters, and no organic). I was able to understand less than half of the material. It is not easy reading, but I still don't regret having purchased it.

Fantastic book. Really gets into the details. Took a lot of the guesswork out of brewing for me and explained a lot of the problems I've had.It's heavy on the science, but if you want to get serious about making great beer then you pretty much have to read this :)

As a chemist by trade I couldn't resist this book on brewing, its a fantastic in-depth look at the processes occurring to give you that one perfect (or imperfect) bottle of beer. However I think this book caters to a specific audience and while I would recommend it to anyone willing to give it a serious go the casual reader might find themselves a bit turned off.

This is an excellent publication for the amatur or developing brewmaster, the science of brewing is clearly and methodically laid out in an easy to understand style with just the right level of language and terminology to make it readable. Fix is a master brewer and capable teacher who easily imparts his vast knowledge leaving the reader eager to read more and expand their knowledge base.Great read, great tool for the brewer.

Short but thorough, a useful reference work

An excellent review of the biochemistry of brewing, useful for those sitting brewing exams or working in a brewery of any size.