Chapter 1 - Introduction to Brewing Science
1.1 Science and the Brewer
1.1.1 The Scientific Method
1.2 What is Beer? 1.3 Some Common Conventions
1.3.1 Volume
1.3.2 Temperature 1.3.3 Weight
1.4 Yes Virginia, Beer contains Alcohol 1.5 A Short History of Beer in the World
1.5.1 The Very Early Years (pre-historic to Romans)
1.5.2 Beer in Europe before 1500
1.5.3 Colonization and the New World
1.5.4 Beer in Post-1700 Europe 1.5.5 Beer in the Far East
1.6 Beer in the United States 1.6.1 Beer unites the nation
1.6.2 Expansion across the west
1.6.3 Temperance and Prohibition
1.6.4 Prohibition in the US
1.6.5 Post-prohibition 1.6.6 Returning to the home
1.7 The Current Market for Beer Laboratory Exercises
Familiarization with laboratory measurements
Exploring the Internet
Chapter 2 - Beer Styles
2.1 Judging Beer
2.1.1 Beer Styles
2.1.2 Conforming to a Style
2.2 Parameters that Classify a Beer Style
2.2.1 Physical Parameters
2.3 Common Beer Styles
2.3.1 Lagers
2.3.1.1 European Lagers
2.3.1.2 English Lagers
2.3.1.3 American Lagers
2.3.1.4 Other Lagers
2.3.2 Ales
2.3.2.1 European Ales
2.3.2.2 English, Scottish and Irish Ales
2.3.2.3 American Ales
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About the Author: Michael Mosher, Ph.D., is Chair of the Department of Chemistry and Biochemistry at the University of Northern Colorado located in Greeley, CO.
Kenneth Trantham, Ph.D., is Chair of the Department of Physics and Physical Science at the University of Nebraska at Kearney located in Kearney, NE.
