The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry.The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beerStreamlined language and structure to help clarify the chemistryOver 200 illustrations, now in full color throughoutComplete glossary and indexQuestion sets at the end of each chapter to check for understandingOnline solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2n