Advanced Chemistry of Beer and Brewing

March 31, 2011

Beer being poured in to a glass

Do you like your beer malty? Hoppy? Smooth? Light? Dark? With over 1,500 professional breweries and many dedicated home brewers, the United States takes the lead in producing this popular alcoholic beverage. Whether you’re a seasoned home brewer or just like to go “where everybody knows your name,” you don’t want to miss Dr. Charlie Bamforth, brewskie extraordinaire and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis, as he brews up advanced insights and explanations about the chemistry behind beer brewing.

*Access to this recording is an exclusive benefit for ACS Members. 

What You Will Learn 

  • The chemistry that underpins the quality of beer (foam, color, clarity, flavor).
  • The chemistry that makes beer the healthiest of drinks.
  • Differentiate between beers based on their chemistry

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.