"The Chemistry and Alchemy of Brewing"by

Dr. Robert P. BatesFood Science & Human Nutrition Dept.

University of Florida

Wednesday, October 15, 20037:30 PM Science Building, Trytten Lecture Hall. Room A121

UW – Stevens Point

5:30 Mixer & Dinner, Michele’s Restaurant

Beer making, one of the oldest examples of biotechnology, is a fascinating study of chemistry,biochemistry, and engineering. It combines well recognized and controllable reactions and operations withcomplex, poorly understood phenomena, including the psychosensory response. Surprisingly, some of the mostsophisticated science and technology are employed in the efficient production of mass advertised, mediocrebeers. In contrast, traditional "alchemy-driven" methods can produce exceptional yet under-recognized beers.Fortunately, there is an achievable balance between these extremes. This presentation will cover the brewingprocess from raw material selection and preparation through fermentation to consumption. Emphasis will be onmajor pathways employed by brewers to produce a wide range of beers. These are exciting times for brewersand beer connoisseurs in the U.S. Future industry developments of relevance to consumers will be mentioned.With dedication and practice, the average chemist can brew above-average beers; so can the experiencedkitchen alchemist.

***About the Speaker***

Robert P. Bates received his B.S. degree in Food Technology from MIT. Afterseveral years in the food industry, he obtained an M.S. degree in Food Science from theUniversity of Hawaii and a Ph.D. in Food Science from MIT. After a year at the Instituteof Nutrition of Central America and Panama in Guatemala, he joined the University ofFlorida where he has been for 3+ decades. He is presently a professor of Food Science inthe Food Science and Human Nutrition Department. Bates' areas of interest are foodprocessing and utilization, small-scale process and equipment development,fermentation technology and byproduct recovery, food product development, andinternational technical assistance. His major responsibilities involve teaching graduateand undergraduate food processing, fermentation, and product development courses; andconducting research/extension activities in home, community, and small-scale industrialfood processing operations. He has completed short and long-term internationalassignments in many countries in the Caribbean, Central and South America, and Asia. He fields frequentinquiries on food science and technology and related subjects from national, international, and industrialsources. Bates has developed and presented many short courses in the U.S. and overseas and has been an ACStour speaker on various food science and technology topics for over 20 years.*****************************************************************************

Prior to the meeting, a 5:30 PM mixer and dinner will be held at Michele's Restaurant, 513 Division St. (Business 51 North,adjacent to UWSP campus). After dinner, drive three blocks east on Fourth Avenue to reach Parking Lot X on campus. The ScienceBuilding is adjacent to the lot and the Trytten Lecture Hall is just inside the main entrance. Reservations may be made by callingTom Zamis at 715-346-3258 (or email tzamis@uwsp.edu) by 5 PM on Monday October 13.*****************************************************************************