Welcome Speech from AIChE President, Patrick Cleary
The History of Brewing in the United States and the Craft Beer Movement
Ever wonder why American beer was considered so bland for so long? The Founding Fathers brewed ales and porters. In 1850 there were over 2000 breweries in the United States. So what happened in the 20th century? After WW II, light adjunct lagers dominated the market and by the 1980s, 90% of American beer was produced by just 6 brewers: Anheuser-Busch, Miller, Heilman, Stroh, and Pabst. In this era, taste was secondary to advertising. However, seeds of change started in the 1960s and 1970s, first with Fritz Maytag of Anchor Brewing in San Francisco and then Jack McAuliffe of New Albion Brewing in Sonoma. In less than 30 years, America has become the most innovative beer-producing nation in the world. This talk will trace the history of brewing in United States and discuss the conditions that broke the beer oligarchy leading to a uniquely American renaissance.
Presented by Dr. Ryan Toomey
After the Fermenter and Before the Cap:
An Examination into the Process and Science Behind Barrel Aging Beers With and Without Additional Microbes and Using Wild Yeast to Condition and Stabilize the Products in the Bottle.
Presented by Khris Johnson
Evolution of Style:
A Deeper Look into Pilsners and Porters
Presented by Ann-Marie Bays
Performances by contortionist, Ciara
Pretty, Shiny Things:
An Overview of Home Brewing Equipment
and the Science of How the Equipment Functions
Presented By Robert Hilferding
Know Complex Fluids - How Not to Get Sloshed?
Beer makers know the power of foam when it comes to taste, appearance, and appeal. Recent investigations have shown that a head of foam also has a stabilizing role when it comes to sloshing dynamics of a glass full of beer or for that matter any liquid. This brief talk will summarize the scientific study and you will walk away knowing the secrets of spill prevention.
Presented by Dr. Vinay Gupta
A Brief Introduction to the Chemistry of Beer
Presented by Dr. Eric Steimle
Joining Chemistry with Culinary
Making beer is a marriage of a science (chemistry), math (yes, there is some calculus) and culinary arts to make the best beer. The scientific processes behind making beer are necessary in creating the final product, but so also are culinary skills like knowing which combinations of malt, hops, yeast and adjunct ingredients. In her talk for Sampling Science: The Engineering Behind Craft Beer, Leslie Shore will discuss how these processees come together in her everyday job of making beer.
Presented by Leslie Shore
Dr. Eric T. Steimle received his doctorate in Physical Chemistry in 1999 from the University of South Florida. He is currently a visiting faculty member at Eckerd College teaching Physical and General Chemistry. Dr. Steimle is a member of "Roboticist without Borders" and a founding member of Spark 5, a St. Petersburg based charity raising money for children in need through beer-related events. His beer blog can be found at www.Hacking-Beer.com.
Dr. Vinay Gupta is a Professor of Chemical & Biomedical Engineering at USF. He earned his Masters and Doctorate from the California Institute of Technology, Pasadena (Caltech) and did postdoctoral research at the University of California (Davis). Before USF, Dr. Gupta was on the faculty of Chemical & Biomolecular Engineering at the University of Illinois, Urbana-Champaign (UIUC). His research interests are interfacial science, polymeric materials, and nanotechnology. Current areas of interest are novel polymer-metal nanoparticle combinations for sensors, biomedical diagnostics, and bionanotechnology. Ongoing projects focus on study and interplay of modified nanoparticle systems in contexts such as cell electroporation and bone disorders. Among other honors, he is the recipient of the Early Career Award from the National Science Foundation (NSF) of USA, the Everitt Award for Teaching Excellence from UIUC and the Jerome Krivanek Distinguished Teaching Award from USF. He is the author of over 40 refereed publications and holds three patents.
Robert Hilferding is the current American Homebrewers Association Home Brewer of the Year. His Scottish 60/ ale bested over 8,100 entries from the United States and six other countries. He is the first winner from the state and the only Floridian to win a gold medal at the 2014 national competition. Robert attended Cornell University’s College of Engineering and graduated from the Rochester Institute of Technology.
Robert has worked in the lumber and printing industries and only recently begun brewing beer as a hobby. Since 2013, he has brewed over 275 gallons of beer and won numerous state wide and local awards. Robert is currently rated 7th in the Florida Homebrew Circuit Standings. His winning beer - Way Off Kilter - is brewed commercially and available at Six Ten Brewing in Tampa.
Ryan Toomey is an Associate Professor in Chemical and Biomedical Engineering at the University of South Florida. He earned his BS in Chemical Engineering in 1996 at the University of California, Berkeley, where Sierra Nevada was in every grocery store and Triple Rock Brewery, touted as America’s oldest brew pub, was the place for students to hang out. He moved to Minneapolis, Minnesota in Fall 1996 to pursue PhD studies at the University of Minnesota. At the time, Minnesota was the land of 3.2 beer and a few regional “macro” brewers (Grain Belt and Hamm’s). But there also was a microbrewery called Summit that was paving the ways for others. It would be another 4 years later, when Ryan was drinking Blatz beer in Milwaukee when visiting family that he wondered: “Do Americans really prefer bad beer?”
Leslie Shore is a small-batch brewer for Darwin Brewing in Bradenton and has been brewing beer for five years, both professionally and as a homebrewer. Prior to joining Darwin Brewing, she created many of the recipes for the launch of ESB Brewing in Brandon. She loves beer and is in love with the sciences involved in making it.
Khris Johnson is the Head Brewer/Co-Owner of Green Bench Brewing Co. in St. Petersburg, FL. Green Bench specializes in hop forward ales, sour/wild beers, and 100% oak fermented Farmhouse Ales in a custom built Foeder (Oak Fermenter), the first fermenter of its kind in the Southeast of the country. Khris' expertise in uniquely crafted, complex Belgian and sour/wild beers has earned him national recognition as one of the premier young brewers in the nation. In their first year, Green Bench was rated the ninth best brewery in the largest annual international beer competition in the world, the U.S. Open Beer Championship, bringing home a gold medal in the Wood/Barrel Aged Pale Category with Saison de Banc Vert, a gold medal in the Wood/Barrel Aged Sour Category with French Oak Oud Bruin, and a bronze medal in the Experimental Category for Spring Bloom Double IPA.
Ann-Marie Bays owns Craft Beverage Sales and Marketing, a marketing and promotions company that specializes in craft beer. She is also the owner and operator of Odd Elixir, a small batch winery focusing on meads and ciders. She is a Certified Cicerone® as well as a Recognized BJCP™ Beer and Mead Judge and is active in organizing the highly successful Volusia Beer Week.