Brewing beer is as old as civilization and can be traced back some 15000 years. Beer production has evolved over the centuries, although the basic process has remained the same for over 500 years. Although the science of brewing is relatively well understood, the act of brewing remains an art.
This session with expert speakers Keith Warriner and Azadeh Namvar, will provide a broad overview of brewing and malting. You will understand how the industry is structured, and the rise of the craft-brewer, as well as the history of beer brewing.
This session aims to provide a detailed description of the malting and brewing process and the importance of water and malt type will be explored in the brewing of different beers. You will explore the factors that impact the brewing process as well as monitoring procedures employed from beginning to the end of the fermentation process. Additionally, you will get an outline of the biochemistry of brewing and how fermentation conditions can alter the branches of metabolism. Lastly, you will gain the tools necessary to understand the root cause of defects and how these can be minimized in beer, with an overview on sensory analysis of beer.
Who should attend?
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become...
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