FOR IMMEDIATE RELEASE | March 28, 2011
Advanced chemistry of beer and brewing is ACS Webinars™ topic
WASHINGTON, March 28, 2011 — The chemistry behind brewing beer is the topic of the next in a series of American Chemical Society (ACS) Webinars™ for scientists and chemical professionals. Scheduled for Thursday, March 31, from 2 – 3 p.m., EDT, the free webinar features Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences, at the University of California, Davis.
Participants will learn:
- The chemistry that underpins beer quality (foam, color, clarity, flavor)
- How to differentiate among beers, based on their chemistry
Bamforth has been part of the brewing industry for more than 32 years and was formerly deputy director-general of Brewing Research International and served as research manager and quality assurance manager of Bass Brewers. He is a special professor in the School of Biosciences at the University of Nottingham, England, and was previously visiting professor of Brewing at Heriot-Watt University in Scotland. Bamforth is a fellow of the Institute of Brewing & Distilling, fellow of the Society of Biology and fellow of the International Academy of Food Science and Technology. He is editor-in-chief of the Journal of the American Society of Brewing Chemists and is on the editorial boards of several other journals. His latest contributions have been The Brewmaster’s Art (a 7-CD recording in The Modern Scholar series) and Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (FT Press).
ACS Webinars™ feature experts and global thought leaders in the chemical sciences, management and business to address current topics of interest to scientific and engineering professionals. Each webinar includes a short presentation followed by a question and answer session. Scientists and others can tune into the conference without charge, but must register in advance.
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