Beer: The Best Beverage in the World
Brewing is the original biotechnology. For 6-8,000 years it has been a delight in the diet, resulting from a tremendously consistent process founded on intricate understanding of the underpinning science. It is an industry that informed all modern day fermentation processes. Beer looks good, it tastes good – and it does you good. This talk will explain all this and much more.
Charlie Bamforth, Ph.D., D.Sc. is Chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis. He has been part of the brewing industry since 1978. He is formerly Deputy Director- General of Brewing Research International and Research Manager and Quality Assurance Manager of Bass Brewers. He is a Special Professor in the School of Biosciences at the University of Nottingham, England.
Charlie is a Fellow of the Institute of Brewing & Distilling and Fellow of the Institute of Biology. Bamforth is Editor in Chief of the Journal of the American Society of Brewing Chemists and has published innumerable papers, articles and books on beer and brewing. In a previous life he was also a prolific soccer writer in his native England. He is married with three children, aged 26, 22 and 12.
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