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Synopsis of presentation: With tongue very much in cheek, Charlie will speak of beer and brewing as being still very traditional matters, despite the efforts of Chemical Engineers who would revolutionize things. Beer remains beautiful! From CEP Prof. Bamforth points out, "Unlike making wine, brewing beer is a precision science, and the complex processes that brewers have perfected over the past hundred or so years create an outstanding beer each and every time, with no excuses — for which some other folks substitute the word ‘vintage.’ In the beer world, it’s vintage every time. In fact, the average beer drinker probably doesn’t realize the amount of engineering and technology that goes into every glass of beer. Although beer is a result of a fundamental process that was discovered over 5,000 years ago, the finer points of malting and brewing — such as the grain handling, pneumatic steeping processes, germination, malt-house kilning, and fermentation control — were only perfected relatively recently on that time scale. Every glass of beer that is on the market today is the result of complex milling technology, temperature-controlled brewhouse systems, convective boiling systems, and highly regulated fermentation systems."
Presenter: Prof. Charlie Bamforth
Dr. Charlie Bamforth is Distinguished Professor and Anheuser-Busch Endowed Professor at UC Davis. He has been part of the brewing industry for almost 37 years. He is formerly Deputy Director-General of Brewing Research International and Research Manager and Quality Assurance Manager of Bass Brewers. He is an Honorary 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. Charlie is a Fellow of the Institute of Brewing & Distilling, Fellow of the Royal Society of Biology and Fellow of the International Academy of Food Science and Technology. He is a Chartered Scientist. Bamforth is Editor in Chief of the Journal of the American Society of Brewing Chemists, is on the editorial boards of several other journals and has published innumerable papers, articles and books on beer and brewing – and also written prolifically on football, including most recently with www.wolvesheroes.com and for Sacramento Republic F.C. His recent scientific contributions have included The Brewmaster’s Art (A 7-CD recording in The Modern Scholar series), Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (FT Press) and the second of a 6 part series on beer quality called simply Flavor (ASBC). He was a member of the Advisory Board and a contributor of many entries in The Oxford Companion to Beer (2012). In 2014 he co-authored The Oxford Handbook of Food Fermentations with his former student, Bob Ward. In October 2010 he was on The Honor Roll as one of the 20 professors who are changing the classroom in the US (Playboy magazine). Charlie has been featured extensively in the media, including by the BBC, Discovery Channel, NPR’s Science Friday, PBS, New Scientist, Popular Mechanics, Los Angeles Times, San Francisco Chronicle, Popular Science and many more. He has presented at innumerable venues including Google, the New York Academy of Sciences, the National Press Club, Xerox Parc Forum and The Smithsonian Institution. He has hosted beer tasting and beer dinners at venues such as the Culinary Institute of America and Enotria. In 2011 Charlie was honored by the Award of Distinction from the American Society of Brewing Chemists for “exceptional contributions and long diligent service to brewing science and the brewing industry”. He has been honored by the students of UC Davis as one of the top three educators in his college. In June 2014 he was elected President of the Institute of Brewing and Distilling. In January 2014, he was the star of the film that won the Food Awards gold medal in Hollywood for viewers’ choice, short documentary. He received an Outstanding Service Award for the academic year 2012-2013 from UC Davis Extension. Charlie was given an Honorary Doctorate from Heriot-Watt University in 2015 “in recognition of his leading contribution to advancements in the study and practice of brewing science over the course of a long and distinguished career”.
Program consists of:
6:00-6:45 pm Networking, refreshments, & food (E. J. Phair will be serving their beers and will open their kitchen for food orders)
6:45 – 7:45 pm Presentation
7:45 – 8:15 pm Tour
8:15 – 8:30 pm Questions and Wrap Up
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Special thanks to our host E. J. Phair for providing the meeting location and site tour.
RSVP is required to provide attendee list in advance. We need a count of registrants by Sunday February 21. Please register by sending us an e-mail at
RSVP: aiche.norcal@gmail.com
Please note that the January monthly meeting has been canceled due to unforeseen circumstances.
Sincerely,
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