Lyceum Society: The Science and Technology of Brewing Beer: Comments on the Production Secrets and Mystique of Producing a Good Brew

Lyceum Society: The Science and Technology of Brewing Beer: Comments on the Production Secrets and Mystique of Producing a Good Brew

Thursday, June 15, 2006

The New York Academy of Sciences

Presented By

Presented by the Lyceum Society

 

Speaker: Gerald Hass, Microbiology, Visiting Research Professor, Fairleigh Dickinson University

Listening to one of the world's leading brewing scientists, people are expected to walk away as experts. Dr. Haas will speak about an ancient technology, the fermentation of beer. He will explain how every major culture discovered how to ferment beer and wine, and how today's scientists make it better and better.

Dr. Hass' PhD is in Microbiology from the University of Pennsylvania. He has had a long, distinguished, and fascinating scientific career. Coming from a beer-brewing family, he first went—after his PhD—to Rheingold Breweries, then spent 26 years as a Principal Scientist at General Foods. After retirement, he researched rose diseases at the N.Y. Botanical Garden. For the last 14 years he has been at Fairleigh Dickinson University, working on antimicrobials from plants.

The holder of 39 patents, he has written some 40 papers in peer-reviewed journals as well as three chapters in scientific books. A Fellow of the Society of Industrial Microbiology, he was honored by the Institute of Food Technology with its prestigious Research Scientist Award. His autobiography is called: Life Experiences: A Scientist's Odyssey.