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5:00-6:00PM |
Executive Committee Meeting (open to all members) |
6:00-6:45 PM |
Reception: Hors D’Oeuvers be served. |
6:45-7:30 PM
Dinner |
Start with a Side Salad followed by Certified Angus beef brisket carved tableside and Hunter Pale Ale Chicken Breast with Bourbon Baked Beans and Low Country Coleslaw. Leave room for the Tasty Bites Dessert Tray. Your choice of Iced Tea, Lemonade or Coffee. You can personally partake in the Barley’s Beer Sampler for an additional $15 per person.
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7:00-8:00 PM
Speaker |
Dr. Tracy P. Hamilton
: Zymurgy: The Art and Science of Making Beer |
Cost |
$25 per person members and non-members, $20 for unemployed members and $5 per student. Payment will be collected at the door; cash and checks accepted. Remember this is a meal order and must be paid. |
RSVP |
Please use the voice mail reservations service by calling 614-447-3600 extension 7047. Follow the template for reservations*. Alternatively, please send e-mail to The Columbus Section at the following e-mail address: acscols@cas.org |
*Voicemail/e-mail Reservations Template |
- First and last name: Please spell last name.
- Membership category: member, retired, emeritus, unemployed, student, non-member, other.
- Employer
- Your Choice of entree
- Your phone number, in case we need to contact you.
- If you intend to come to the Executive Committee meeting, please state so to allow early entry.
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Reservation Deadline |
5 pm- Friday March 14, 2008 |
Program Contact |
Ronald Mitchum 614-873-0710
ronaldmitchum@core.com |
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Directions: To
Barley’s
Follow old Dublin Rd. (RTE 33) out of downtown Columbus it is on the right just past Grandview |
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Title |
Zymurgy: The Art and Science of Making Beer |
Abstract |
The seminar covers both the practical aspects of brewing (how to) and the chemistry of brewing. After a brief introduction of the history of beer, the steps of the process are outlined. The first step that is required is the malting of grain. This is a complex process that even breweries do not perform themselves, leaving to specialized malting companies. The second step is mashing. This is accomplished by steeping the grain (which is crushed to allow access of the hot water to the inside, but not powdered so that intact grain husks can act as a filter) in hot water. The influence of temperature and pH on the final product is discussed. The third step is lautering (sparging). Lautering is separation of the sugar solution from the grain. Temperature, viscosity from complex carbohydrates, and fluid dynamics are important variables to control. The fourth step is the boil, which serves several purposes: 1) Sterilization 2) extract the bittering compounds from hops (flowers containing bitter olefinic acids that balance the sweetness of beer), and isomerize the olefinic acids 3) precipitation of excess protein 4) browning reactions (Maillard - linking of amino acid and sugars) and 5) removal of excess water. The hot liquid (called wort) is cooled, and the final step (fermentation) is initiated. A discussion of important compounds in the final product is the final part of the talk. A side by side comparison of a homebrew or two with a commercial example may be possible after the talk. |
