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December 14, 2005
Quaffable Chemistry: The Science of Beer Flavors
Homebrewers and beer drinkers alike should find the following article a very interesting read. Here is a quick excerpt:
"Beer brewing is among the tastiest of chemical experiments. Problem is, the reactions that begin with the first manipulations of the barley grain don't stop once the beer is in the bottle. The dynamic molecular world in all stored brews continues to alter flavors, sometimes overshadowing the tastes that a beer drinker loves with other flavors so offensive that they're likened to skunk spray and cardboard."
Read more about Quaffable Chemistry: The Science of Beer Flavors in Science News
Posted by BrewChef at December 14, 2005 02:01 PM