Topical Presentation:

Fermentation and Flavor Chemistry as Applied to the Brewing of Beer

 
Speaker: Dr. Gary Spedding
Siebel Institute of Technology
4055 West Peterson Avenue
Chicago, IL 60646
Date: Friday, April 14, 2000
Location:   Holiday Inn North Shore
5300 W. Touhy Avenue
Skokie, Illinois
Times:
Topical Group: 5:30-6:30 P.M.
Social Hour: 6:00- 7:00 P.M.
Dinner: 7:00 P.M.
Meeting: 8:00 P.M.

Biography:

Dr. Gary Spedding spent 12 years in biochemistry research and taught college-level biochemistry and general chemistry for 6 years. After taking the 67th Short Course in Brewing Technology, he joined the Siebel Institute in 1999 as Laboratory Director. As a long-term homebrewer, Dr. Spedding has a fascination with historical recipes and has published papers on early and novel beer flavor ingredients. In addition to his lab work, microbiological media production, consulting, and teaching duties, Dr. Spedding maintains research interests in beer flavor stability. He also serves on the review panels of chemical and brewing journals.

Abstract:

Dr. Spedding's presentation will cover the basic brewing process with an emphasis on yeast metabolism and the process of fermentation. ("One vast chemical soup with multi-component reactions leading to the production of a potable beverage"). While we will not be tasting beer, Dr. Spedding will bring 5 or 6 key Aroma Bottle Samples to illustrate the key Flavors (produced during fermentation). Dr. Spedding will present chemical structures and some chemical implications with respect to each flavor component. Some flavor components will be highly desirable components, and some not so dependent upon the style of beer under consideration.

Directions:

From the city:

Take I-94 (Edens Expressway) north to Touhy Avenue. Go west (left) on Touhy about three blocks to the hotel.

From the West:

Take 294 North to Touhy Avenue-East. Go east on Touhy to the hotel, which is on the left side on Touhy.



Updated 3/3/00