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  November 2007 Meeting

What Kind of Beer Am I Drinking ?

Dr. Mark Thomson
Ferris State University

 

 


Tuesday, March 4, 2008

Miller Inn

DIRECTIONS


6:00 PM - Social Hour
7:00 PM - Dinner
8:00 PM - Meeting and Program


Entrees and Sides:

TBA

Members/Guests$20.00
Chemistry Students – $10.00

For dinner reservations, please call
Joe Piatt
 262-524-7156
or
e-mail: jpiatt@cc.edu

subject="ACS Dinner Reservation"

by Feb. 25, 2008
All are welcome.
 Come and hear the speaker without attending the dinner.

ABSTRACT

The American Homebrewers Association (AHA) and the Beer Judge Certification Program (BJCP) recognize 28 major style categories of beer, ale, and mead with over 100 variations and sub-categories of historic and modern importance. Homebrewers submit thousands of examples in these categories to local, regional, and national competitions for peer and expert evaluation every year. The judges provide the brewer with feedback and suggestions for improving the beer and meeting the style guidelines. In this seminar, the basic fermentation process will be reviewed. Style guidelines will be provided and discussed in the context of both brewing chemistry and sample evaluation. Samples of a wide variety of styles will be provided so that participants can understand stylistic similarities and differences in the evaluation process.

BIOGRAPHICAL SKETCH:

Mark Thomson is currently an instructor of chemistry in the Department of Physical Science at Ferris State University in Big Rapids, Michigan, where he teaches courses in general chemistry. He received his B.S. degree (1987) from the University of Utah in chemistry and his Ph.D. degree (1995) from Colorado State University in inorganic chemistry. He has been a homebrewer of ales, meads, and wines for 10 years, winning several ribbons at local and regional competitions. For the past 5 years he has also served as a Certified Beer Judge through the Beer Judge Certification Program (BJCP). His current research interests include improving chemistry education, especially at the introductory college level through the incorporation of interdisciplinary perspectives and technology-based resources. His current recreational research interests include small-scale fermentation, especially as it relates to indigenous and native South and Central American fermented beverages such as Chicha (Peru) and Mavi (Puerto Rico).



HTML by: John Picione   -   jpicione@uwm.edu   -  February 6 , 2007