Beers of Baltimore, Seminar and Beer Tasting

Friday June 1, 2012



Information Technology/Engineering Building- LH5

6:30 pm -7:45 pm

Chemistry and Biochemistry of the Wort

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.


Beer Tasting

Tent, Upper Plaza (between Fine Arts Building and Meyerhoff Building)

Come 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 required. 


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.


Steve Frazier graduated 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.