Beer and Brewing

Charles W. Bamfforth, PhD, DSc, FIBD,FIBiol, FIAFoST is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He has held positions as director of research for Brewing Research International and as research and quality assurance manager for Bass Breweries in the UK. He is the author of numerous books and papers as well as being the editor-in-chief of the Journal of the American Society of Brewing Chemists.Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production.He has received the Award of Distinction, American Society of Brewing Chemists, 2011, and the Cambridge Prize, Institute of Brewing, 1984

• 1. Grists now and future2. Hopping now and future3. Yeast and its supply4. Genetically modified yeast5. Lager production techniques6. Ale production techniques7. Environmental issues8. Controlling haze9. Alcohol-free/ low alcohol10. Gluten-free and gluten-reduced11. Alternative drinks from breweries12. Co-products from breweries