Chemist Brewers: Insights from Chemists and Biologists in the Brewing Industry (De Gruyter STEM)

Many brewers and craft beer drinkers have dreams of working at or owning a brewery. Chemists and Biologists are a very natural fit in the brewing industry given their training, background and interests in exploring the world around them. This book supports that natural curiosity through a series of interviews with these individuals who work in the brewing industry at all levels of employment from the lab manager to working as brewery staff to starting a brewery. Preface Acknowledgments Contents Section I: The chemists 1 Phillip (Phil) Chou 2 Dana Garves 3 Sean Greenwood 4 Terry Kellar 5 Ricky Kremer 6 Eli Lowe 7 John Paul Maye 8 Patrick Ting 9 Irena Wise 10 Martin Beaulieu Section II: The biochemists 11 Grant Chandler 12 Jim Crute 13 Drew Herron 14 Gary Spedding 15 Elizabeth Agosto Section III: The biologists 16 Kent Ball 17 Adam Fleck 18 Morgan Hazard 19 Tyler Mappe 20 Monica Mondragon 21 Drew Russey 22 Riley Wertenberger Section IV: Other disciplines 23 Scott Brady 24 Will Harrer 25 Oliver Meinhold Index