Getting A Head Through Chemistry: Great Beer and A Frothy Foam
Joy of Science Channel: Food Chemistry Series
Join Dr. Charlie Bamforth as he takes you on a journey through the psychophysics, physics and chemistry of beer foam in pursuit of the perfectly presented pint. You will learn more than you ever thought possible about the little bubbles in beer. Chemistry has never been more refreshing. You will have a chance to win a copy of Dr. Charlie Bamforth’s book, Beer: Tap into the Art and Science of Brewing.
Click here to view Charlie’s Slides
What You Will Learn
- The factors that promote beer foam stability
- The factors that jeopardize beer head retention
- How beer foam can be quantified
- How to pour the perfect pint
- And much more…
Webinar Details
Date: Thursday, March 14, 2013
Time: 2:00-3:00 pm ET
Fee: Free
Meet Your Expert
Dr. Charlie Bamforth is Professor of Malting & Brewing Sciences at UC Davis. He has been involved in brewing since 1978 and was formerly with Brewing Research International and Bass. Dr. Bamforth is a Fellow of the Institute of Brewing & Distilling and Editor in Chief of the Journal of the American Society of Brewing Chemists.
Dr. Steve Carlo is a PhD physical chemist who manages the Technical Services Division at the Bureau of Engraving and Printing. He has over 10 years experience in technology transfer and technical management with TreMonti Consulting and research and development with Mitsubishi Chemical America and Avon cosmetics. Steve has received several R&D awards and has been granted 3 US patents, with 2 US and 2 WIPO filings pending in the general areas of non-linear optics and personal care. Among his many hobbies, he enjoys brewing his own English style ale, SCUBA, yoga and being with his family.
You Might Also Like:
More Advanced Beer and Brewing –Tips, Tricks, and Tidbits You Wish You Knew
Advanced Chemistry of Beer and Brewing
Tapping into the Chemistry of Beer and Brewing
The Fine Print
ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.
Hello,
For a chance to win the book, here is my answer to your question. I would expect Mexico city to produce ales with the least amount of foam because of its year round high temperatures and high altitude (low atmospheric pressure).
Thanks,
Guillaume White-Rolland
Thank you for answering our book giveaway question!
Sincerely,
Erik Holderman
ACS Webinars
My answer would be London, not for any technical reasons, just from a stylistic one.
Kind regards,
Noah Michaels
Noah:
Thank you for submitting your answer…and you are correct!
Sincerely,
Erik Holderman
ACS Webinars
How can we download the recording of the webinar?
Daniel:
Thank you for your interest in ACS Webinars™!
Recorded webinars are always made available one week after the live webinar. Please check the website below to enjoy the recorded presentation and downloadable slides.
http://acswebinars.org/beer-foam
You may find all the archived ACS Webinars by clicking on “Past Webinars” or by using the search function located at the top right hand corner of the website.
Erik Holderman
ACS Webinars
I would have to say London, at least in some traditional styles, especially cask conditioned ales, due to their lower levels of carbonation.
Brad:
Your answer and reasoning is correct, unfortunately you are a few weeks too late to win the book.
Cheers,
Erik Holderman
ACS Webinars
Daniel:
You can view the ACS Webinar here, but we do not allow full downloads.
http://acswebinars.org/beer-foam
Thank you.
Erik Holderman
ACS Webinars