I like this book. A lot. I like it for a number of reasons not the least of which is this statement on page one: "...it should be understood that this is a technical book that is not intended for the novice." I like that statement especially because I am a novice. A drinker not a brewer. There are things that the well adjusted drinker need not and perhaps should not know. Many of them are in this book.
It is the third in a series of more advanced books that has already produced Stan's book on hops and Chris White's on yeast. As with those books, there is a fair bit of science in the text and an expectation that the reader comes prepared for it and also has a use for it. These books are, after all, guides and a guide leads you somewhere. Just remember that if you are not so equipped you may find yourself left behind or even wandering off.
That is not to say I am too thick to get something from the book. I particularly like how the focus is on all uses of water including water for cleaning in the brew house as well as the waste water that leaves it. The bulk of the book, however, about water for brewing and how it can be manipulated. This includes the different ways rain water, surface water and groundwater pick up impurities. It includes how water can be treated to adjust pH, how the acidity of malt needs taking into account and even how to read a water report. Boring important stuff.
Should you get this book? Yes. Should you quote from it or its siblings when discussing craft beer? Sparcely if at all. The trouble with books like these is they deter people from drinking and support, in the wrong hands, the evils of tasting. They are the root of all snifters. Yet... if you are curious there is a wealth here. You may want to take on the challenge. If you are a brewer there is no question. Your competitor will have it and will leave you behind.