Customer Reviews
Misleading title - By: , 27 Dec 1998 
I was very appointed when I finished this book. The book is not meant for advanced brewers & did not explain any chemical reactions of the brewing process at alll. The author even makes a few errors while explaining the proces of brewing. The chapter of offflavours is slightly interesting. My opinion: if you want to buy a goof book on advanced brewing techniques buy the book An Analysis of Brwing Techniques from Fix
This book is targeted towards advanced-beginner home brewers - By: , 17 Nov 1998 
Brew Chem 101 is an informative book that is targeted for the home-brewer who is just moving into mash-extract or alll-grain brewing. The author keeps the explanations simple & 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 & why they are done.
Disappointing. - By: , 20 Oct 1998 
While you get the impression that the author knows his stuff, he doesn't write much of it down. The information provided is incomplete & not well supported, either with explanations or references. No topic is addressed in sufficient depth or detail as to provide a basis for good brewing decisions.
I would recommend that anyone interested in a good introduction to the chemistry & biology of brewing instead acquire either one or both of George Fix's books, "Principles of Brewing Science" & "Analysis of Brewing Techniques".
Informative, concise book on how to make & enjoy better beer - By: , 22 Feb 1997 
Brew Chem 101 clearly informs the reader what happens when grain, water, hops, & yeast come together to produce beer. Janson's non-technical book is the shortest book I've read on brewing, but the most informative & the easiest to follow. You don't need a chemistry or math background to comprehend this easy to read book. Its a great book for the beginning & advanced brewer alike or for anyone interested in beer.
Janson starts off with a quick overview of the Basic Chemistry of Beer (chapter 1). He follows with Biochemistry of Beer (2), Yeast & Fermentation (3), Mashing & Sparrging (4), & Understanding & Avoiding Off Flavors (5).
The author, a certified beer judge, then leaves the subject of beer production to address Evaluating Beer in his last chapter. In the middle of this chapter on prepouring, pouring, smelling, looking, & tasting, Janson puts things in perspective by stating: "Just sit back & taste it for pure, unadulterated enjoyment."
Janson complets his book with a usefull glossary & annotated bibliography ("Further Reading").
