Broadcast Date: June 18, 2020
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Webinar Summary
The Certificate of Analysis for raw materials provides critical data for brewers. Maltsters and hops suppliers invest time and resources to provide data. While we know there are many more traits for which are important, these add significant costs. Once in production mode, brewers have a few more pieces of data to know they are on-track or the process is moving off-track. Specific gravity, Plato, color, IBU, to name a few, are the guideposts in production. But we know there so much more data in these single numbers. As you know, the wort has many hundreds of individual compounds that will influence downstream processing, in particular fermentation, as well as contribute to beer flavor and aroma. But how do we capture these numerous bits of data? Some ‘real-time’ data capture technologies are emerging which should enable brewers to behave more understanding of the deeper wort quality such as fermentable sugars, amino acids, organic acids, and bittering compounds. This presentation will explore the current and future prospects to get more ‘real-time’ data.
About the Presenter
Dr. Glen Fox
University of California, Davis | Dr. Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, Davis, California. He has a Ph.D. in barley genetics and biochemistry linked to malt quality. He’s an Australian by birth but well-traveled, having worked in South Africa, Kenya, Ethiopia, and China. Glen’s interests are in barley and malt quality, linked to brewing efficiency and beer quality. Through his academic research, he has authored and co-authored over 100 books, book chapters, and journal publications and with over 100 conference presentations. He has supervised over 50 post-graduate students. Glen is a member of the American Society of Brewing Chemists, the Masters Brewers Association of the Americas and the Institute of Brewing and Distilling. In 2018, he was elected Fellow to the Institute of Brewing and Distilling. |
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