Friday, December 14, 2012 Meeting
– joint with the Chicago Chemists' Club and Iota Sigma Pi
“The Science of Brewing Beer”
Date: Friday, December 14, 2012 Location:
Fountain Blue Banquets
2300 Mannheim Road
Des Plaines, IL 60018
Cost: $35.00 for members of ACS and their guests, $37.00 for non-members, and $18 for students, retired, or unemployed
This is the Chicago Section ACS/Chicago Chemists Club/Iota Sigma Pi Annual Holiday party/meeting. At this event, everyone is a chemist (either practicing or honorary). Come join in the celebration with all your fellow chemists. In addition to our technical program, Santa will be bringing gifts! ENJOY!
We are asking you to also bring a gift!!! Please bring some canned food or other non-perishable food items (in non-glass containers) that we, as the ACS, can donate to a charity for needy people in the Chicagoland area. We are also collecting clothes and toys for those less fortunate than us. See details on page 4 of the December Chemical Bulletin. Let's share our good fortune in the spirit of the season. THANKS!!
Dinner reservations are required and should be received in the Section Office via phone (847-391-9091), email (firstname.lastname@example.org), or web by noon on Tuesday, December 11. PLEASE HONOR YOUR RESERVATIONS. The Section must pay for all food orders. No-shows will be billed. Seating will be available for those who wish to attend only the meeting.
Please REGISTER ON LINE
5:30 - 6:30 · Job Club
6:00 - 7:00 PM · Social Hour, cash bar
7:00 - 8:00 PM · Dinner
8:00 PM · General Meeting
Topic: “The Science of Brewing Beer”
Abstract: An overview of the brewing process will be covered. You will be inspired and motivated to go home and make your own. A more in-depth discussion will be directed at the chemical and biological processes responsible for converting a few simple ingredients into the greatest of all end-points – the people’s beverage.
Biography: Matt Young is a professional brewer and cellarman at the Half Acre Beer Company in Chicago, IL. Matt’s interest in the flavors and culture of craft beer intensified when he enrolled in a course on the history and science of beer and homebrewing at his undergraduate institution, Western Kentucky University.
Following college, Matt moved to Chicago to pursue a PhD in biomedical sciences at Northwestern University. At Northwestern, in the lab of Dr. Jason Brickner, Matt explored the spatial organization of genes in the nucleus of the budding yeast Saccharomyces cerevisiae. It was not a coincidence that Matt chose to study the biology of the primary organism responsible for fermenting beer – it was all part of his subconscious plan to land a job in a brewery! And he did it!
Two years into grad school Matt decided to secretly apply for a job at Half Acre. He was hired, and left Northwestern to clean kegs at the brewery. Fortunately, he was awarded a Master’s degree for his time spent in school. Now two years into brewery life, Matt spends his days brewing beer and managing the fermentation program at Half Acre.
Fresh Fruit Cocktail;
Garden Salad with a variety of dressings;
Included with the chicken and fish entrees are Potatoes and a Peas, Mushrooms & Carrots Medley;
- Chicken Piciatta
- Broiled White Fish
- Vegetarian Pasta Primavera with Alfredo Sauce
|Last updated 11/15/12
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