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Brew Chem 101: The Basics of Homebrewing Chemistry Paperback – January 10, 1996

by Lee W. Janson Ph.D. (Author)
3.6 out of 5 stars 25 customer reviews
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Product Details

  • Paperback: 128 pages
  • Publisher: Storey Publishing, LLC (January 10, 1996)
  • Language: English
  • ISBN-10: 0882669400
  • ISBN-13: 978-0882669403
  • Product Dimensions: 6 x 0.4 x 9 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #603,711 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

1.0 out of 5 starsA Brewing Chem Book for Non-Brewers?
By Bruce E Bowman on April 24, 2008
Format: Paperback
I am an analytical chemist and homebrewer. I thought this book would be targeted towards an audience that was interested in both. Seriously, who else is going to buy it? In its attempt to be "non-technical," it simply doesn't cover the subject matter.

The worst thing is its complete failure to discuss water chemistry and pH control in the mash. There is a table of ions, but nothing more. Despite being a "chemistry book," it never even defines pH. Look up "pH" in the index and you get "pH, measuring." That's it.

The "best" chapter -- on off-flavors -- offers trite answers; lots of info on what to do, no guidance whatsoever on HOW TO DO IT.

The last chapter is on how to be a homebrew judge. Sorry Dr Janson, but that topic is UTTERLY IRRELEVANT to the subject of your book!!

I have been more disappointed in a book purchase, but not often. I anticipate having a difficult time even giving it away. Do not buy this book.

UPDATE 4 YEARS LATER: I am stunned by some of the positive reviews others have left subsequent to mine. There are plenty of good books that provide an introduction to brewing but are non-technical. "How to Brew" by John Palmer is among the best and most comprehensive, and will give you everything you need to know to enjoy the hobby.

If you really care about the subject matter, read "Principles of Brewing Science" by the late George Fix. There is no shortcut to becoming a brewing scientist.

Same goes for homebrew judging. That one chapter at the end isn't going to make you a beer judge.

If you want a book that half-@sses all three topics and leaves you to fill in all the gaps then I guess this is the book for you.
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4.0 out of 5 starsA good "basics" book
By John Orleans on December 8, 2005
Format: Paperback
If you have a degree in chemistry, microbiology, or biology, this book is not for you. Buy George Fix's book or one of the texts by the Siebel Institute. This book is also not for the all-grain veteran looking for insight on the mysteries of recipe formulation and yeast interaction. Finally, Brew Chem 101 is certainly not for the professional brewer. This book is best for beginning - intermediate homebrewers looking to move from extract brewing to partial mash or all grain brewing.

I found this book to be an excellent introduction to brewing science for people long out of high school and/or not really science-types. It is fairly light on technology and terminology, while providing sound fundamentals on good brewing. As others have pointed out, the science in the book is not 100% accurate, but it is accurate enough for homebrewing and it seems the author intentionally simplified the science to save overly long explainations on obscure (read, boring) topics. I have some issues with the techniques used in the book, especially regarding boiling grains, but ask 50 award-winning brewers to define the perfect brewing technique and you'll get 50 different answers.

I do wish Janson had provided much more information on water chemistry and the effects of temperature at different stages of mashing, but I understand this book is meant as a springboard to further reading.

I appreciated Janson's chapter on off flavors. He provided easy to understand descriptions, possible sources, and ways to avoid them. While his solutions may seem obvious to advanced brewers, they are accurate the provide a fix to 90% of the problems encountered by novice brewers.Read more ›
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3.0 out of 5 starsThis book is targeted towards advanced-beginner home brewers
By Maverick@AOL.com on November 16, 1998
Format: Paperback
Brew Chem 101 is an informative book that is targeted for the home-brewer who is just moving into mash-extract or all-grain brewing. The author keeps the explanations simple and gives definitions of the terms used. It's a good introduction to the chemistry of brewing for people who don't have a lot of chemistry background. I had thought it would get a little more in depth in explanation of chemical reactions, but after realizing who this is written for I would say it is a good start for someone wanting to learn the very basics. Advanced All-Grain brewers need not read this book though since it spends a lot of time explaining the proceedures and why they are done.
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1.0 out of 5 starsWeak science and bad brewing practice
By S. Koue on February 22, 2015
Format: Kindle Edition Verified Purchase
Others have given this poor ratings but it was on sale and I thought why not. Save your money. The science is really weak as in you will probably get better explanations from How To Brew. Certainly you will get much better explanations of how to brew. Two examples. He lists the taste areas of the it toung even though this old model of how we taste has been proven wrong and has not been used in many years. He recommends keeping a lid on the boil kettle, something all the god brewing books recommend against. I expected some chemistry, he hints at it a bit but never really explains any of it. I have gotten a LOT more from basic brewing books. His description of all grain brewing makes me assume he has never done any. He makes it a lot more complicated than it is in practice. He recommends cooling your wart by diluting it radically with cold water, which of course would require you to boil a very concentrated wort, extremely wasteful and only really done by beginning extract brewers. So I can't recommend this book to anyone. It e cover much and so much is very flawed I wouldn't trust what it does cover.
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Most Recent Customer Reviews

3.0 out of 5 starsBasic

I was hoping for more information delving into the chemistry of brewing and this book only scratches the surface. It tends to over-simplify many subjects. Read more

Published 5 months ago by Alex Swensen
5.0 out of 5 starsFive Stars

Easy to read for a non chemist, enjoyable

Published 8 months ago by Dan Cook
5.0 out of 5 starsFive Stars

Great!

Published 10 months ago by Richard A. Stewart
4.0 out of 5 starsFour Stars

very good read... very good info on whats going when u are brewing...

Published 13 months ago by luke schulte
4.0 out of 5 starsFour Stars

All good.

Published 14 months ago by John Reese
3.0 out of 5 starsThree Stars

Quite good and detailed.

Published 15 months ago by warpy
5.0 out of 5 starsGreat little book

I ordered this bood used but in good condition. The book is in perfect condition and I am pleased. I have a background in biology and a little chem but I am by no means a rocket... Read more

Published 17 months ago by Amazon Customer
5.0 out of 5 starsGood introduction for Homebrewers with a nontechnical background

Of the several books out there on brewing chemistry, the majority are too technical for the average homebrewer or beer lover to follow, while those dumbed down for the mass... Read more

Published 19 months ago by P. Mulloy
5.0 out of 5 starsVery concise and an easy read

I chose this book for brief but to the point explanation of brewing terms and technology. I found it very helpful and would highly recommend it to someone looking for information... Read more

Published on January 7, 2014 by R. Martin
4.0 out of 5 starsTHE BOOK EVEN SAYS 101

Brew Chem 101 Stressing the 101
If I were buying a book and it said 101 I would then figure it to be the basics in homebrewing chemistry and then if I forgot what 101 was... Read more

Published on November 29, 2013 by Kujo

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