Event
Beer Flavor and Beer Styles Seminar
The first half of this short course will include a short history of brewing, followed by a discussion of how brewers select ingredients to produce the diversity of beer styles present in the marketplace today. In the second half of the short course, a sensory session examining the common flavors present in beer will be followed by a survey of beer styles. Both of these sessions will involve tasting of flavor compounds as well as various commercial beers. Kevin Eichelberger, Brewmaster and Owner of the Redeye Brewing Company in Wausau, will be our special guest, bringing Redeye beers to taste and helping to lead our discussion on all things beery. This course is intended for individuals with an interest in the science of brewing and beer, including craft brewers, home brewers, distributors, sales people, bartenders and beer connoisseurs.
Attendees must be over 21 years of age, and be prepared to present proof of age before attending this event.
12:00-12:05 Introduction
12:0512:35 A Short History of Brewing
12:35- 1:35 Beer Ingredients and Beer Flavor
1:35 - 1:45 Break
1:45 -2:30 Basic Flavors of Beer Sensory Analysis
2:30 2:45 Break
2:45 - 3:45 Beer Styles Sensory Analysis
3:45-4:00 Break
4:00 - 5:00 Beer Styles - Sensory Analysis
Speaker Bios:
Dr. Jim Steele:
Dr. Steele received a B.S. degree in Microbiology in 1982, a M.S, degree in Food Science in 1985, and a Ph.D. in Genetics in 1989, all from the University of Minnesota. He joined the University of Wisconsin-Madison Department of Food Science faculty in 1989, where he continues to lead a research group examining the microbiology of fermented products. He leads the Fermented Foods and Beverages Program in the Department of Food Science at the UW-Madison.
Dr. Dana Wolle:
Dr. Wolle received his B.S. in Biochemistry from the University of Wisconsin-Madison in 1987 and a PhD in biochemistry from the University of Minnesota in 1992. He worked as a professional brewer in the state of Wisconsin for 10 years, returning to the UW-Madison to take a position in the Cheese Industry and Applications group at the Wisconsin Center for Dairy Research. In addition to his cheese research duties, Dr. Wolle teaches the brewing section of an undergraduate Fermented Foods and Beverages course in the UW-Madison Department of Food Science, and is involved in the Fermented Foods and Beverages Industry Short Course program.
Dr. Arnoldo Lopez-Hernandez
Dr. Lopez-Hernandez received a B.S. in Biochemical Engineering (1997), a M.S. degree in Biotechnology (2000) and a Ph. D. in Food Science (2006). He has worked as a visiting scientist at the Chemical and Biological Engineering Department and as a Postdoctoral researcher at the Department of Food Science, both at the University of Wisconsin-Madison. He coordinated the Consumer Sensory Lab for two years and has been very active as sensory evaluator of dairy products. His research interests include the use of analytical and sensory techniques for the identification of flavor compounds in dairy and fermented products. He is currently a lecturer at the Department of Food Science at UW-Madison.
Luis Jimenez-Maroto
Mr. Jiménez-Maroto received his B.S. in Food Engineering in 2005 from the Monterrey Institute of Technology and Higher Education (ITESM for its acronym in Spanish) in Mexico, and a M.S. degree in Food Science in 2009 from the University of Wisconsin Madison. He has worked as a Sensory Scientist at PepsiCo International Mexico, and was the Sensory Coordinator for the Wisconsin Center for Dairy Research and the UW-Madison department of Food Science for 4 years, where he supported academic and industry research efforts pertaining the sensory evaluation of foods, including the attribute evaluation and defect detection in beers. Luis is currently working towards his PhD at UW-Madison.
Kevin Eichelberger
Kevin Eichelberger is a craft beer veteran....chasing the elusive perfect pint while working for breweries in two different states for nearly 20 years. He attended brewing school at the Siebel Institute in Chicago and continued his brewing studies at UC Davis in California. After his craft beer calling began in Kansas, he moved north to Madison...and in year 2000, settled in Wausau. He is a judge at both the Great American beer festival and the World beer cup, and has won multiple medals for his beers at both of these events. In May of 2008, he along with four other investors opened Red Eye brewing company, a brewpub near downtown Wausau.
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Location205 Babcock Hall - Food Science Department (View)
1605 Linden Drive
Madison, WI 53706
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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