I would recommend that anyone interested in a good introduction to the chemistry and biology of brewing instead acquire either one or both of George Fix's books, "Principles of Brewing Science" and "Analysis of Brewing Techniques".


Informative, concise book on how to make & enjoy better beer   February 22, 1997
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Brew Chem 101 clearly informs the reader what happens when grain, water, hops, and yeast come together to produce beer. Janson's non-technical book is the shortest book I've read on brewing, but the most informative and the easiest to follow. You don't need a chemistry or math background to comprehend this easy to read book. Its a great book for the beginning and advanced brewer alike or for anyone interested in beer.Janson starts off with a quick overview of the Basic Chemistry of Beer (chapter 1). He follows with Biochemistry of Beer (2), Yeast and Fermentation (3), Mashing and Sparrging (4), and Understanding and Avoiding Off Flavors (5).The author, a certified beer judge, then leaves the subject of beer production to address Evaluating Beer in his last chapter. In the middle of this chapter on prepouring, pouring, smelling, looking, and tasting, Janson puts things in perspective by stating: "Just sit back and taste it for pure, unadulterated enjoyment."Janson complets his book with a usefull glossary and annotated bibliography ("Further Reading").