The talk will explain how the speaker got involved (hooked!) in the fascinating study of

beer production. First, a short introduction to the steps of beer production will be given.

Alex will them then point out the pitfalls of processing beer and why it is so difficult, in

contrast to wine, to consistently make the same beer. The complexity of the fermentation process will be highlighted and the forces that cause yeast flocculation explained. Fermentation modelling will also be demonstrated. The variation of barley malt and how it can influence beta-glucan hazes, premature yeast flocculation, and beer stalling will be highlighted. Finally, if time permits the prediction of bacterial cell death on beer pasteurisation will be discussed.

 

 

Alex Speers has been a member of the brewing industry for over forty years and during

this time he has focused his attention to brewing technical development, research, and

teaching. He is an Emeritus Professor in the Canadian Institute of Fermentation

Technology (CIFT) at Dalhousie University and an Honorary Professor of the

International Centre of Brewing and Distilling (ICBD) at Heriot-Watt University

Edinburgh. Born in BC, Alex worked at both Labatt’s and Molson’s breweries during and

just after his university training. For most of his career he has been based at Dalhousie.

However, from 2013 until Brexit in 2016, Dr. Speers directed ICBD, the world’s largest

English, degree-granting brewing school. Aside from Scotland and Canada, Alex has

devised and taught brewing science courses at the Siebel’s Brewing Institute (Chicago) as well as Quli University (PRC). He has successfully supervised 9 Ph.D. students and 30 M.Sc. students. His research interests include brewing fermentability and modelling,

yeast flocculation, CO 2 solubility and malt properties. Alex has been awarded the W.J.

Eva award by the Canadian Institute of Food Science and Technology and awards from

professional brewing societies. He is a Liveryman of the Worshipful Company of

Brewers in the UK and a Fellow of the Chartered Institute of Brewers and Distillers.