Includes bibliography (pages 107-109) and index.

"Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation."-- back cover.

Heres a class they didnt offer at your school (although maybe you did some independent study of the subject). Here, in nontechnical language, is the real story of whats going on in that bucket, carboy, and bottle. Does every brewer need to understand the chemistry involved in making beer? No. Will understanding it help every brewer make tastier beer? Absolutely

RRCC's copy is the printed paperback edition from 1996.