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“The Origin and Chemistry of Beer”
Speaker: Dr. Roger Barth
From its Neolithic origins, beer has been a constant companion to the human species in the halting march of civilization. It is a beverage of surprising complexity, requiring two rounds of transformation, even in its most primitive form. It is interesting to speculate on how the first brewers devised it.
We will discuss what beer is in the context of other alcoholic beverages, how it is made, the chemical distinctions among its styles, and the molecular basis of beer flavors and off-flavors.
Roger Barth was born in New York City. He was awarded a BA in Chemistry from La Salle College in Philadelphia and a Ph.D. in Physical Chemistry from The Johns Hopkins University. After working as an industrial chemist at UOP in Des Plaines, Illinois in the field of car catalysts, he took post-doctoral appointments with Bruce Gates in the chemical engineering department at University of Delaware and with Xenophon Verykios in the chemical engineering department at Drexel University. He has been a faculty member in the Department of Chemistry at West Chester University of Pennsylvania since 1985. He teaches General Chemistry, Physical Chemistry, Chemistry Seminar, and he created a new course on the Chemistry of Beer in 2009. Dr. Barth is working to raise awareness of beer as a suitable theme for engaging student interest in chemistry. His book, The Chemistry of Beer: The Science in the Suds, was published in November by John Wiley. He is an accomplished home brewer, making ale and lager styles by the full mash method.
Date: March 18, 2014
Time: 12 p.m. –2 p.m.
Location: DuPont, Chestnut Run Laboratories
12:00 Lunch (Admin. Bldg.)
1:00 Lecture (Bldg. 713 auditorium)
Event Type: Open to the Public
Registration: Not Required