WESTERN CAROLINAS ACS SEMINAR
FREE TO THE PUBLIC!!
"The Chemistry and Alchemy of Brewing"
University of Florida
THURSDAY JANUARY 22, 2015
Mountain Lodge Convention Center
42 McMurray Rd., Flat Rock, NC
Order of Events:
5:30 pm – Blue Ridge Community College -- Introduction to the Brewing, Distillation and Fermentation Program with Mr. Gabe Mixon, Program Director;
6:30 pm Dinner (Optional) Mountain Lodge Convention Center
$19 Members/$8 High School Teachers and Student Members
**We ask that you RSVP if you are attending the seminar and/or having dinner.
Please RSVP by FRIDAY JANUARY 16, 2015 to: firstname.lastname@example.org and leave your name, contact number or email address, how many will be attending seminar and/or dinner and if student or high school teacher status is applicable.
Beer making, one of the oldest examples of biotechnology, is a fascinating study of chemistry, biochemistry, and engineering. It combines well recognized and controllable reactions and operations with complex, poorly understood phenomena, including the psychosensory response. Surprisingly, some of the most sophisticated science and technology are employed in the efficient production of mass advertised, mediocre beers. In contrast, traditional “alchemy-driven” methods can produce exceptional yet under-recognized beers. Fortunately, there is an achievable balance between these extremes. This presentation will cover the brewing process from raw material selection and preparation through fermentation to consumption. Emphasis will be on major pathways employed by brewers to produce a wide range of beers. These are exciting times for brewers and beer connoisseurs in the U.S. Future industry developments of relevance to consumers will be mentioned. With dedication and practice, the average chemist can brew above-average beers; so can the experienced kitchen alchemist.
Dr. Bates received his B.S. degree in food technology from MIT. After several years in the food industry, he obtained an M.S. degree in food science from the University of Hawaii and a Ph.D. in food science from MIT. After a year at the Institute of Nutrition of Central America and Panama in Guatemala, he joined the University of Florida. He is presently a professor emeritus of food technology in the Food Science and Human Nutrition Department. Bates’ areas of interest are food processing and utilization, small-scale process and equipment development, fermentation technology and byproduct recovery, food product development, and international technical assistance. His major responsibilities involve teaching graduate and undergraduate food science processing and product development courses; and conducting research/extension activities in home, community, and small-scale industrial food processing operations. He has completed short and long-term international assignments in many countries in the Caribbean, Central and South America, and Asia. He fields frequent inquiries on food science and technology and related subjects from national, international, and industrial sources