The Science of Beer

The Science of Beer

Monday, February 26, 2007

The New York Academy of Sciences

Presented By

Presented by Science & the City


Speaker: Charlie Bamforth, University of California, Davis

Charlie Bamforth has been part of the brewing industry since 1978. He is formerly deputy director-general of Brewing Research International and 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, a Fellow of the Institute of Brewing & Distilling, and Fellow of the Institute of Biology. He is also editor-in-chief of the Journal of the American Society of Brewing Chemists and has published innumerable papers, articles, and books on beer and brewing.

A beer tasting will follow Dr. Bamforth's presentation.

This is the third event in the Academy's five-part Science of Food Series. Join us to explore the science of brewing with Charlie Bamforth, PhD, DSc, chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis.

We gratefully acknowledge the support of the following breweries:

Brooklyn Brewery
BrüRm at BAR
Heartland Brewery
Kelso of Brooklyn
Brewery Ommegang / Duvel Moortgat USA
Sixpoint Craft Ales

We would like to extend Special Thanks to the Science of Food Series Sponsor, Cabot Creamery Cooperative.