Froth!: The Science of Beer

Loved every bit of this book. As a physicist and a beer aficionado I found the explanation of the science behind what makes a good brew to be a fascinating topic. Inspired me to get back to homebrewing. If you like beer and are at all vaguely interested in science you will love this book.

The author, both a physicist and a home brewer, states there are other books that go more into the recipes and history of beer, but his perspective is a bit different. "My book is unique, to the best of my knowledge, in that it unites brewing with accessible physics. You are not holding in your hands a recipe book or a Ph.D. thesis, but if you are interested in beer, and about how science and technology impact the production of your favorite tipple, then you will find much to engross you in the following pages" (p. 2). Chapter 1 describes "The Evolution of Beer" from the beginning of civilization to today, the different characteristics and kinds of beer, the particular traits of beer in various countries, mass "swill" and small brewers. Chapter 2 "How to Make Good Beer at Home" describes how he makes his own homebrew, taking the reader through the process of gearing up to final product. Chapter 3 "Yeast Population Dynamics" is about the population of yeast, its growth and crash, and what the homebrewer needs to consider in this light. Chapter 4 "Brewing Thermodynamics" discusses the impact of temperature control and the factors involved. Chapter 5 "Bubbles" discusses the subject of the title: "Froth" the bubbles or head of the beer: fermentation bubbles, pouring bubbles (and how to properly pour a beer), and the process of decline of bubbling in a beer that has been sitting in a glass. Chapter 6 "Fluid Flow" follows how beer as a fluid is packaged (cold room to container), distributing (brewery to cellar), dispensing (cellar to glass), drinking (glass to stomach). Chapter 7 "Final Thoughts" sums up brewing as an example of how science impacts daily life including beer humor and beer sampling. Overall excellent production, clear black and white photographs and charts all add to this quality book. If you are both a science geek and beer-o-phile, and even if you love beer but aren't so much into science, you will get a real kick out of this book. As the book quotes David Daye: "If God had intended us to drink beer, He would have given us stomachs." (p. 137) How often do you get a chance to learn science through drinking beer? They should use this as a text in college science courses!

Homebrewer and physicist Mark Denny provides a lively yet scientific examination of the physics and chemistry of beer, blending a history of innovations and technological advances with a scientific survey of the changes beer experiences during the brewing process. Definitions of terms and explanations of science accompany an exciting title any home brewer or general lending library will relish.

A fantastic look at beer. The author goes over the quantitative and qualitative aspects of beer. This is the defacto intro book for any brewer and anyone who just wants to acquire some real knowledge about the worlds most popular beverage. An excellent gift for buddy, and a wonderful light read for just about anyone who enjoys a good brew. You will not be disappointed in this book if you are at all curious about how beer is made, and what makes a good brew a good brew.

Although I've never home brewed, I have devoted considerable time and thought to experiencing as many fine beers as possible in my life, including the beautiful universe of microbrews. While I will occasionaly drink a brew made by a big company out of social compassion if offered one out of hospitality, I don't buy it. If you can't tell one beer from another, pass on by, but if you REALLY like beer, this book could be for you. If you want to try home brewing, here is the serious science behind it, but presented with wit and authority. This is such a good book on beer, I just may start homebrewing, as the author makes it sound fairly easy AND personally rewarding. While the author is a scientist and I'm a historian, I share his view one can credibly argue, "Without beer, there would be no civilization." Froth is absolutely effervescent. Its author's enthusiasm for his subject is engaging, and he breezily teaches one the science of beer, as well as his opinions about various types and brands of beer. If you like science, so much the better, as the discussion of the science of bubble formation was quite illuminating. Most home brewers I know happen to be scientists or engineers, but if you just really happen to enjoy trying different beers and wonder why you like one kind or style so much more than another, this is for you.