Chemistry in the Development of Regional Styles of Beer and Ale

October 13, 2009

The American Chemical Society Puget Sound Section Presents

"The Role of Chemistry in the Development of Regional Styles of Beer and Ale" at The Evergreen State College


Dr. Mark Thomson of Ferris State University


Learn about how beer is made and the role that chemistry or microbiology plays in the process? We will briefly discuss the basic process of beer fermentation from a small-scale perspective. From malting the barley and mashing the malt, through fermentation and conditioning, to packaging the finished product, particular attention will be paid to the role of chemistry in the development of regional beer styles and traditions. Connections will be made between steps in the process and results in the final product including color, bitterness, aroma, body, and taste. Many of these connections will illustrate the subtle, but important role that small chemical details can play. For those interested, information will be available on judging standards and style guidelines for local and national Homebrew Competitions provided by the BJCP or Beer Judge Certification Program.


October 21st, 2009 at 6 p.m.


The Evergreen State College, Olympia WA 98505; Seminar II Building B-1105


Free Admission, No Reservations Required

An additional opportunity

Dinner with the speaker at 7.30 p.m. at Budd Bay Café in Olympia; RSVP for dinner reservations only by 10/18/2009 at or (360) 867-6620