The Chemistry of Beer: The Science in the Suds

The Chemistry of Beer: The Science in the Suds

Volumn 9781118674970, Issue , 2013, Pages 1-330

  Barth, Roger ^a  

^a WEST CHESTER UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BREWING; CHEMICAL BONDS; FERMENTATION;

BEER-MAKING PROCESS; BREWING PROCESS; CHEMICAL BONDINGS; CHEMISTRY PRINCIPLES; LINE DRAWINGS; ORGANIC CHEMISTRY; SAFETY ISSUES; TECHNICAL LANGUAGES;

BEER;

EID: 84927572601     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118733745     Document Type: Book

References (89)

1. Arnold, John P. Origin and History of Beer and Brewing. BeerBooks.com, originally published 1911 . Some things in this book are no longer accepted today.
2. Arthur, John W. Brewing Beer: Status, Wealth and Ceramic Use Alteration Among the Gamo of South-Western Ethiopia. World Archaeology, 2003, 34 (3): 516-528. Discusses the social role of beer among an African people.
3. Bamforth, Charles. Grape vs. Grain. Cambridge University Press, 2008. Includes long quotes from translations of the Hymn to Ninkasi and the Kalevala. Has useful and entertaining information about the science and history of brewing and wine making.
4. Barnett, James A. Beginnings of Microbiology and Biochemistry: The Contribution of Yeast Research. Microbiology, 2003, 149: 557-567. The discovery of the living nature of yeast and its role in fermentation. Analyzes the controversy between Pasteur and Liebig.
5. Behre, Karl-Ernst. The History of Beer Additives in Europe-A Review. Vegetation History and Archaeobotany, 1999, 8: 35-48. Archaeology of gruit and hops with several maps of the distribution of these herbs and relevant archeological sites.
6. Buhner, Stephen Harrod. Sacred and Healing Beers. Siris, 1998. Discusses ancient and unusual fermented beverages, including chicha and masato.
7. Dineley, Merryn ; and Dineley, Graham. From Grain to Ale. Skara Brae, a case study. In Neolithic Orkney in Its European Context, Anna Ritchie, Ed. McDonald Institute for Archaeological Research, 2001. Evidence of stone age brewing on a Scottish isle 3500-4000 years ago.
8. Geller, Jeremy. From Prehistory to History: Beer in Egypt. In The Followers of Horus, Renée Friedman and Barbara Adams, Eds. Oxbow, 1992. The author participated in the excavation of an ancient Egyptian brewery in Hierakonpolis.
9. Harper, Philip. The Insider's Guide to Saké. Kodansha, 1998. The sake story from the only Western sake brewer in Japan.
10. Hein, George E. The Liebig-Pasteur Controversy. Journal of Chemical Education, 1961, 38: 614-619. Explains the positions and historical background of this controversy.
11. Horn, Walter; and Born, Ernest. The Plan of St. Gall. University of California Press, 1979. Available online at http://www.planstgall.org/horn_born/index.htm. A prime source of information about monasteries in Carolingian Europe. Contains (Vol. III, p. 91) an English translation by Charles W. Jones of Adalhard's Consuetudines Corbiensis, source of the first historical mention of hops.
12. Hornsey, Ian S. A History of Beer and Brewing. Royal Society of Chemistry, 2003. Essential reference. Tends to focus on the British isles.
13. Kramer, Samuel Noah. History Begins at Sumer. University of Pennsylvania Press, 1981. Highlights of Sumerian civilization organized by historical "firsts" (first schools, first historian, etc.). The First Pharmacopoea, p. 62, documents the use of beer as a vehicle for administering medicine. This book has no index.
14. Lagerkvist, Ulf. The Enigma of Ferment. World Scientific, 2005. History of scientific understanding of fermentation from ancient times to the award of the 1907 Noble Prize to Eduard Buchner.
15. McGovern, Patrick E. Uncorking the Past. University of California Press, 2009. Highly readable account of the author's work on identification of ancient alcoholic beverages all over the world.
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17. Pasteur, Louis. Studies in Fermentation, BeerBooks.com, 2005. Originally published in 1876 in French and translated into English by Frank Faulkner in 1879.
18. van Tangeren, Frank. Standards and International Trade Integration: A Historical Review of the German "Reinheitsbegot. " In The Economics of Beer, Johan F. M. Swinnen, Ed. Oxford University Press, 2011.
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20. Unger, Richard W. Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press, 2004. Excellent coverage of the role of monasteries, the spread of hops, commercialization of beer production, international trade in beer, and taxation and regulation of beer in Europe.
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22. Badr, A. ; Müller, K. ; Schäfer-Pregl, R. ; El Rabey, H. ; Effgan, S. ; Ibrahim, H. H. ; Pozzi, C. ; Rohde, W. ; and Salamini, F. On the Origin and Domestication History of Barley. Mol. Biol. Evol., 2000, 17(4): 499-510 7. Genetic evidence of the origin of domestic barley.
23. Bamforth, Charles. Grape vs. Grain. Cambridge University Press, 2008. Has useful and entertaining information about the science and history of brewing and wine making. Argues that beer should be no less prestigious than wine.
24. Briggs, D. E. Barley. Chapman and Hall, 1978. Everything about barley and how it is grown.
25. Colgrave, M. L. ; Goswami, H. ; Howitt, C. A. ; and Tanner, G. J. What Is in a Beer? J. Proteome Res., 2012, 11: 386-396. Gluten in beer.
26. Hough, J. S. The Biotechnology of Malting and Brewing. C ambridge University Press, 1985. A brief account of the malting and brewing processes.
27. Palmer, G. H. Cereals in Malting and Brewing. In Cereal Science and Technology. G. H. Palmer, Ed. Aberdeen University Press, 1989, p. 61. Microscopic details about barley corn.
28. Priest, Fergus G. ; and Stewart, Graham G. Handbook of Brewing. CRC Press, 2006. A detailed coverage of the commercial brewing process. Includes the business side of commercial brewing with 22 pages on pub breweries and microbreweries.
29. International Union of Pure and Applied Chemistry. Quantities, Units, and Symbols in Physical Chemistry, 3rd ed. RSC, 2007. Called the Gold Book. All the rules, some of which are seldom obeyed.
30. Briggs, Dennis E. ; Boulton, Chris A. ; Brookes, Peter A. ; and Stevens, Roger. Brewing Science and Practice. CRC Press, 2004, Chap. 3. All about water, how it is used, tested, and disposed of.
31. Eumann, M. Water in Brewing. In Brewing: New Technologies, Bamforth, C. W., Ed. CRC Press, 2006, pp. 183-207. Standards and treatment methods for brewery water for various purposes.
32. Kohlbach, P. Monatschrift für Brauwissenschaftt, 1953, 6(5): 45. A hard-to-get article in German documenting the residual alkalinity concept. Uses strange European units. The reference by Palmer is a more practical source of information.
33. Palmer, John J. How to Brew. Brewers Publications, 2006, Chap. 15. A readable discussion of water issues.
34. Taylor, David G. Water. In Handbook of Brewing, 2nd Ed., Priest, Fergus G. and Stewart, Graham G. Eds. Taylor and Francis, 2006, Chap. 4. How individual ions affect beer.
35. Guinn, Denise ; and Brewer, Rebecca. Essentials of General, Organic and Biochemistry. Freeman, 2009. One version comes with a small model kit.
36. Briggs, Dennis E. ; Boulton, Chris A. ; Brookes, Peter A. ; and Stevens, Roger, Brewing Science and Practice. CRC Press, 2004, pp. 122-142. Review of carbohydrates in beer wort. Uses diagrams that follow an older convention.
37. Briggs, Dennis E. ; Boulton, Chris A. ; Brookes, Peter A. ; and Stevens, Roger. Brewing Science and Practice. CRC Press, 2004, Chaps. 4-6. Detailed coverage of milling and mashing procedures and scientific background.
38. Kadziola, Anders ; Abe, Jun-ichi ; Birte, Svensson ; and Haser, Richard. Crystal and Molecular Structure of Barley α -Amylase. J. Mol. Biol., 1994, 239(1): 104-121. Source of the amylase structure in the Protein Data Bank.
39. Muller, Robert. The Effects of Mashing Temperature and Mash Thickness on Wort Carbohydrate Composition. J. Inst. Brewing, 1991, 97: 85-92.
40. Muller, Robert ; and Canterranne, Evelyne. Activity of Amylolytic Enzymes in Thick Mash. J. Am. Soc. Brewing Chem., 1994, 52(2): 56-61.
41. Narziss, L. The Influence of Mashing Procedures on the Activity and Effect of Some Enzymes. MBAA Tech. Quarterly, 1976, 13(1): 11-21.
42. Briggs, Dennis E. ; Boulton, Chris A. ; Brookes, Peter A. ; and Stevens, Roger, Brewing Science and Practice. CRC Press, 2004, Chaps. 7-10. All about hops and wort boiling.
43. De Keukeleire, Denis. Fundamentals of Beer and Hop Chemistry. Química Nova, 2000, 23(1): 108-112. Good summary of hop compounds, hop products, and the lightstruck reaction.
44. Hornsey, Ian S. Brewing. Hans Royal Society of Chemistry, 1999, Chap. 3. Hops, hop compounds, hop varieties, hop cultivation, and hop products available to brewers.
45. Krottenhaler, Martin ; Back, Werner ; and Zarnkow, Martin. Wort Production. In Handbook of Brewing, Hans Michael Eßlinger, Ed. WileyVCH, 2009. Plenty of detail about industrial brewery equipment and methods.
46. Alvarez, Francisco J. ; Douglas, Lois M. ; and Konopka, James B. Sterol-Rich Plasma Membrane Domains in Fungi. Eukaryotic Cell, 2007, 6 (5): 755-763.
47. Goddard, Matthew R. Quantifying the complexities of Saccharomyces cerevisiae's Ecosystem Engineering via Fermentation. Ecology, 2008, 89 (8): 2077-2082. Yeast gets an advantage by making alcohol.
48. Hough, J. S. The Biotechnology of Brewing and Malting. Cambridge University Press, 1985.
49. Lehninger, Albert H. Bioenergetics. Benjamin-Cummings, 1971. How ATP works.
50. Van Laere, S. D. M. ; Verstrepen, K. J. ; Thevelein, J. M. ; Vandijck, P. ; and Delvaux, F. R. Formation of Higher Alcohols and their Acetate Esters. Cerevisia, 2008, 29(2): 65-81.
51. Walker, Graeme, M. Yeast Physiology and Biotechnology. Wiley, 1998. How things work in a yeast cell.
52. White, Chris; and Zainasheff, Jamil. Yeast. Brewers Publications, 2010. Covers the fermentation process, and the characteristics of yeast and other microbes relevant to brewing.
53. Anger, Heintz-Michael. Analysis and Quality Control. In Handbook of Brewing, H. M. Eßlinger, Ed. Wiley-VCH, 2009, pp. 437-475. Relates degree of fermentation to specific gravity.
54. Briggs, Dennis E. ; Boulton, Chris A. ; Brookes, Peter A. ; and Stevens, Roger. Brewing Science and Practice. CRC Press, 2004, pp. 733-757.
55. Hackbarth, James J. The Effect of Ethanol-Sucrose Interactions on Specific Gravity. J. Am. Soc. Brew. Chem., 2009, 67(3): 146-151. Detailed corrections for specific gravity.
56. Buck, Linda ; and Axel, Richard. A Novel Multigene Family May Encode Odorant Receptors. Cell, 1991, 65(1): 175-187. Reports the discovery of the genes for olfactory receptors. Buck and Axel won the Nobel Prize in Medicine or Physiology for this work in 2004.
57. Burns, Colin S. ; Heyerick, Arne ; De Keukeleire, Denis ; and Forbes, Malcolm D. E. Mechanism for Formation of the Lightstruck Flavor in Beer Revealed by Time-Resolved Electron Paramagnetic Resonance. Chem. Eur. J., 2001, 7 (21): 4553-4561. How beer gets lightstruck.
58. De Kuekeleire, Denis ; Heyerick, Arne ; Huvaere, Kevin ; and Skibsted, Leif H. Beer Lightstruck Flavor: The Full Story. Cerevisia, 2008, 33 (3): 133-144. It's the full story.
59. Firestein, Stuart. How the Olfactory System Makes Sense of Scents. Nature, 2001, 413: 211-218. A readable review of how the olfactory system works.
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61. Meilgaard, Morton C. Flavor Chemistry of Beer: Part II. MBAA Tech. Quarterly, 1975, 12(3): 151-168. Seminal paper on flavor thresholds of beer compounds.
62. Meilgaard, Morton C. The Flavor of Beer. MBAA Tech. Quarterly, 1991, 28: 132-141. A review of aspects of flavor and flavor evaluation.
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67. Daniels, Ray. Designing Great Beers. Brewers Publications, 2000. Good coverage of the beers styles, how they are realized, and what the winning brewers do.
68. European Brewing Convention. A nalytica-EBC. 1998. How everything is measured in Europe.
69. Noonan, Gregory, J. New Brewing Lager Beer. Brewers Publications, 2003. A thorough treatment of lager brewing.
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71. Richman, Darryl. Bock. Brewers Publications, 1994. A detailed discussion of the Bock beer style, its production and history.
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73. Briggs, Dennis E. ; Boulton, Chris A. ; Brookes, Peter A. ; and Stevens, Roger. Brewing Science and Practice. CRC Press, 2004, pp. 697-711. All about haze.
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82. Graf, E. ; Empson, K. J. ; and Eaton, J. W. Phytic Acid. J. Biol. Chem., 1987, 262(24): 11647-11650. Phytic acid as an antioxidant.
83. Kaneda, H. ; Kana, Y. ; Koshino, S. ; and Ohya-Nishiguchi, H. Behavior and Role of Iron Ions in Beer Deterioration. J. Agric, Food Chem., 1992, 40: 2102-2107. Iron and reactive oxygen species by electron spin resonance.
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86. Vanderhagen, B. ; Delvaux, F. ; Daenen, L. ; Verachtert, H. ; and Delvaux, F. Aging Characteristics of Different Beer Types. Food Chem., 2007, 103: 404-412. Sensory and analytical data after one year of storage.
87. Noonan, Gregory J. New Brewing Lager Beer. Brewers Publications, 1996. Outstanding guide for all lager brewers.
88. Palmer, John J. How to Brew. Brewers Publications, 2006. A detailed resource to get you started in homebrewing.
89. Papazian, Charles. T he Complete Joy of Homebrewing, 3rd ed. HarperCollins, 2003. The author is the founder of the American Homebrewers Association and president of the Brewers Assocation. His relaxed style is captured in his motto, "Don ' t worry, have a homebrew!"