Principles of Brewing Science: A Study of Serious Brewing Issues

by George Fix

Overview

Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

Product Details

ISBN-13:	9781938469190
Publisher:	Brewers Publications
Publication date:	11/15/1999
Sold by:	Barnes & Noble
Format:	eBook
Pages:	190
File size:	6 MB

About the Author

The late George Fix will be remembered as a pioneer in finite element methods and phase field methods, and for numerous other contributions to numerical analysis and applied mathematics. He also distinguished himself as the chairman of three mathematics departments and as a caring adviser and mentor to graduate students and junior mathematicians. George had a second concurrent and distinguished career as a practitioner and scientist in the brewing of beer. His own home brews won countless regional and national sanctioned competitions, and he was named Homebrewer of the Year in 1981 by the American Homebrewers Association (AHA). He wrote two books with his wife, Laurie, An Analysis of Brewing Techniques and one of the Classic Beer Style Series Märzen, Oktoberfest and Vienna.  In addition, he authored a scientific treatise titled Principles of Brewing Science, which has gone through two editions and which is a standard reference among amateur and especially professional brewers. He was awarded the Distinguished Service Recognition Award by the Association of Brewers in 1991 and the Ninkasi award by the AHA in 1997, the highest honors bestowed by these organizations at the time. He also served as a consultant for brewpubs and gave numerous lectures all over the country to aficionados of the brewing arts and sciences.

Editorial Reviews

Fix (mathematics, Clemson U.) looks at how fundamental science impacts the brewing of beer in an account that bridges professional brewing texts and standard texts on chemistry, biochemistry, and thermodynamics. The basic chemical pathways used by bacteria and wild yeast, chemical changes that occur during malting, and applying gas laws to carbonation and dispensation are among his topics. No date is noted for the first edition. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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