Tapping into the Chemistry of Beer and Brewing

Tapping into the Chemistry of Beer and Brewing

ACS Webinars: Joy of Science Channel


Fancy a bubbly brew? Curious to know how chemistry affects the differences behind various beers? With over 1,500 professional breweries and many dedicated homebrewers, the United States is the world’s largest producer of this most popular alcoholic beverage. Join us with speaker Charles Bamforth, Professor of Food Science and Technology at UC Davis, to learn about everything from chemistry tips for making great brews to career options for chemical professionals in the beer industry. It’s all about the chemistry behind beer!

View flyer as PDF

Download Presentation Slides (pdf)


**Note: If you have enjoyed this presentation, please join us again on March 31, 2011 for “Advanced Chemistry of Beer and Brewing” with Dr. Bamforth to explore the advanced chemical concepts in Beer and Brewing. Join ACS Webinars mailing list to receive events updates.


“Tapping into the Chemistry of Beer and Brewing.” A short presentation followed by Q&A with speaker Charles Bamforth, with the Department of Food Science and Technology at UC Davis.



Access to archived ACS Webinars is a benefit to members.  If you are not a member please join or renew now, or contact Member Services at 1-800-333-9511, or email service@acs.org.


What You Will Learn

  • Understanding the chemistry of beer and brewing; helping you get the best from your beer
  • Myth or science: Could beer be the “go to” drink for health?
  • Using your chemistry knowledge to learn differences between beers
  • Career options and roles for chemical professionals in the beer industry
  • And much more…


Webinar Details

Date: Thursday, August 26, 2010

Time: 2:00-3:00 pm ET

Fee: Free


Meet Your Expert

Dr. Charlie Bamforth is the Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis. He has been part of the brewing industry for over 32 years. 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 and was previously Visiting Professor of Brewing at Heriot-Watt University in Scotland. Charlie is a Fellow of the Institute of Brewing & Distilling, Fellow of the Institute of Biology and Fellow of the International Academy of Food Science and Technology. 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. For fifteen years in his native England he wrote about soccer and has been published extensively in match-day programs and magazines. He also authored a book about goalkeepers and is once more to be found on the soccer writing circuit.


Twitter Us

Join group colleagues twittering on the topics using #acswebinars hashtag.


ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the ACS.


4 Responses to “Tapping into the Chemistry of Beer and Brewing”

  1. Mike says:

    What would the recommendation be for someone with a with a background in Chemistry for starting a career in beer making?

  2. Charlie Bamforth says:

    Dig out the best university offering something in your region. In USA there are two: Oregon State and us at UC Davis. Here in Davis there is the longer option – BS in Food Science (Brewing Option) or MS. But the Extension Master Brewers Class will gear you up in just a few months. Look up “brewing” and “UC Davis”

  3. Stanley says:

    Any books which describe step-by-step the brewing of beer for starters to use and be able to brew beer from start to finish?

  4. David says:

    Stanley, I know i’m only 4 months late but check out John Palmer’s http://www.howtobrew.com It is an online book. Charlie Papazian’s The complete joy of homebrewing is really good as well as Ray Daniels’ Designing Great Beers. Happy brewing!

Leave a Comment

+ 3 = 10