Friday, November 6, 2009: 9:00 AM
Angus (Camino Real Hotel)
The brewer has the privilege of working with that famous, ancient convivial ‘beverage of moderation’: beer. To explore the relationship between beer quality and fermentation, we use underpinning biochemistry and fundamentals from fermentation engineering to make our beers consistently and to obtain flavors which the Master Brewer desires. After a review of the biochemistry of yeast fermentation, and sharing of some implications of fermentation engineering, several examples of commonly identified beer flavors and their modification with are discussed in the context of the 100 Year Old Spoetzl Brewery in Shiner, TX, as well as novel flavor inputs which help a traditional brewery stay relevant and viable in a dynamic market.