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In this indispensable reference, Fix applies the practical language of science to the art of brewing.

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Book ID Asin: 0937381748
Book Title: Principles of Brewing Science: A Study of Serious Brewing Issues
Book Author: George Fix
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $20.99
Book Format Name: Paperback
Book Format Price: $23.49
Book Price: $23.49
Book Category: Books, Cookbooks, Food & Wine, Beverages & Wine and unknown
Book Rating: 110 ratings

Principles of Brewing Science: A Study of Serious Brewing Issues by George Fix Book Review

Name: Mike
Rating: 2.0 out of 5 stars
Title: ManyIssuesbutGoodOverview
Date: Reviewed in the United States on June 27, 2017
Review: Is this really the best summary of the science that brewers can produce? Other reviews have mentioned the typos that riddle the Kindle edition (e.g., "cast-conditioned"), but the scientific errors are even more egregious. Drawing water with two H+'s and an O(2-)? Strike one. Crappy hand-drawn barley grains? Strike two. Depicting the "oxidation" of phenol as loss of a proton? Strike three, you're out!This book targets a critical population: home and commercial brewers without the time or desire to dive into a book like the Handbook of Beer Brewing. Unfortunately, it does a bad job of educating that population, casually throwing around jargon without enough big-picture perspective and useful analogies.

Name: DalJ
Rating: 5.0 out of 5 stars
Title: Thebooktositdownwithacoldoneandenjoyboth
Date: Reviewed in the United States on January 2, 2017
Review: For chemistry geeks who love beer, this is a great book, highly recommended. I bought the updated Kindle version and I also bought a vintage paperback copy for my son-in-law, a craft brewer, and he really is enjoying our conversations regarding the subjects the science of beer. I also find it interesting from my sourdough bread making aspect too. Well written, knowledgeable. and it should be on any home brewers shelf.

Name: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Greatforscientificknowledgenotreallyforpracticaluse
Date: Reviewed in the United States on March 19, 2015
Review: I am loving this book, but if you aren't wanting to hear the deep, scientific reason why everything does what it does, then this book is not for you. It is fascinating and gives a very detailed look at the molecules that make up all of the components in brewing. It is not a practical guide to brewing, which is what some of the negative reviews were hoping they were buying. I love science, so this book is right up my alley.

Name: CopperTop
Rating: 5.0 out of 5 stars
Title: DrFixisanexcellentteacher
Date: Reviewed in the United States on December 10, 2012
Review: I have a chemistry background and this book did an excellent job of explaining in a technical way what biology and chemistry influence good beer making. The book is written at a level that even someone with a basic chemistry background can understand the mechanisms that can introduce off flavors to beer. This book does not explain instruments that are used to test beer so look for another resource to get an explanation of the instruments that are used to measure things like sugar content, alcohol concentration, and other equipment for more specialized analysis while brewing your beer.

Name: Musseldoc
Rating: 5.0 out of 5 stars
Title: APrimertoTechnicalBrewingManualsforInquisitiveHomebrewers
Date: Reviewed in the United States on May 27, 2012
Review: While the book does have its problems with seemingly circular references and excessive typos, I think this is the best, to-the-point distillation of decades of brewing research available. I appreciate the scientific format of citing references to support claims, as you can easily go verify the statements for yourself. While this book does not read like a novel, I think the technical style is well written, clear and concise. You won't find elegant language or long prose; it isn't that kind of brewing or homebrewing book. I would recommend this book to anyone who ever asks the questions "why" or "how" when it comes to brewing. If you are simply looking for a how-to book then this may not be for you. If you want to know the answer to why hop oils isomerize or degrade the way they do, or why brewing water affects brewing or why different enzymes behave the way they do at given temperatures and pH, or how kegging pressure affects the partial pressure of carbon dioxide and carbonic acid (or many other questions like these), then this is your book.Overall, I think this book is an excellent distillation of more advanced (and lengthy) technical brewing books, and I will be recommending this to many of my friends involved in the AHA and BJCP.

Name: R. Whitebrook
Rating: 5.0 out of 5 stars
Title: Goodtechnicaldescription
Date: Reviewed in the United States on April 2, 2013
Review: This book is just above the average level for technical discussion, but not so far that you're just reading equations. If you skip the over-complex chemistry you still end up with a pretty understandable text.I've met guys who don't like it, sure, it's not for everyone - you probably need at least a high school chemistry background to really follow it. But it has more than a few pearls of wisdom for anybody who wants to understand brewing at the micro level and apply that understanding to make better beer.

Name: Iafarmre
Rating: 4.0 out of 5 stars
Title: Greatforthechemisthomebrewer
Date: Reviewed in the United States on June 9, 2015
Review: Great book about brewing for the advanced homebrewer. It is about 8 parts freshman chemistry and 2 parts art. If you have an understanding of chemistry and interest in science, this is the book for you. If you're not into chemistry, don't spend the money. Exceptionally informative though, and provides a good "behind the curtain" explanation of what's going on and how it affects your brewing.

Name: John T. Haworth
Rating: 3.0 out of 5 stars
Title: Introductionofsciencebehindaspectsofbrewing
Date: Reviewed in the United States on April 26, 2020
Review: Was good at explaining the scientific principles behind various aspects of brewing. Was difficult to understand certain content without prior knowledge in the scientific discipline. In the Kindle version, many of the tables were miss-drawn requiring the reader to figure out where some of the content should be placed.