Friday June 1, 2012
Technology/Engineering Building- LH5
6:30 pm -7:45
Chemistry and Biochemistry of
Stephen Jones, Brewmaster, Oliver Breweries.
A complex series of
chemical and biochemical reactions, from the mash tun
to the brew kettle, produce a wort that will provide
nutrients for yeast fermentation and its many other metabolic pathways, as well
as directly determining many of the organoleptic properties of the final
product. I will present a brief overview of some of the key aspects of wort production in a brewpub setting.
Yeast Metabolism and the
Flavor Chemistry of Beer
Steve Frazier, Brewmaster, The Brewers Art.
The flavor of beer is strongly affected by the yeast strain utilized during
fermentation. Although the connection between beer flavor and yeast is
intuitive, the ways in which flavor active compounds originate, and the
metabolic rationale for their origin, are not always obvious. We, as beer
drinkers, are fortunate recipients of the end products of numerous intricate
chemical processes involved in yeast fermentative metabolism. Aspects of
the chemistry, and biochemistry, of beer flavor will be discussed with respect
to the origin of characteristic beer flavors.
Tent, Upper Plaza (between
Fine Arts Building and Meyerhoff Building)
sample some of the hand crafted Belgian beers from The Brewers Art and English
ales from Oliver Breweries. The tasting is to start immediately following
the seminar. Event registration
Stephen Jones graduated
from the University of Warwick, Coventry U.K., with Bachelors of Science (Honors)
in Biochemistry. He also has a diploma in Brewing from the Institute of Brewing
and Distilling, London. Stephen brewed for the Firkin Brewery in Coventry and Loughborough in the U.K. for six years before joining
Oliver Breweries in December of 1999.
with honors in physics in 1988 from the University of California, Santa
Cruz, and received an MA in physics from Johns Hopkins University in
1992. He has been brewing with The Brewer's Art since 2002.