Beer: From Grain Brain To Glass
Marketing types in the world of brewing like to say their beers are “steeped in tradition,” but does this not ignore hundreds of years of experience and innovation? In an entertainment industry where 10 minutes of pleasure is our product, working artfully towards a new creation is key. Starting from the glass and going over everything from grain to brain, some challenges of the new ingredients (i.e., experience, knowledge and creativity) will be fermented. A beer seminar addressing E = mc2, child development and Jackson Pollock awaits you.
Peter Bouckaert graduated as biochemical engineer, specialization in brewing and fermentation technology, from the University of Ghent, Belgium. He worked for ten years in the Belgian brewing industry in breweries such as Zulte and Rodenbach. Bouckaert also started up his own small brewery, De Zwingel. In 1996, he moved to New Belgium Brewing, Co. in Fort Collins, Colorado as brewmaster. Peter is a member and has served on the board of the Belgium Brewers association KOSGHSB and the Master Brewers Association of the America's. He is also a member of the American Society of Brewing Chemists and Product Development Management Association.
Our work is centered around a series of Focus Areas that we believe are the future of science and technology.
We’re continually developing new technologies, many of which are available for Commercialization.
PARC scientists and staffers are active members and contributors to the science and technology communities.