[MKOB] Fw: Beer Meeting with Tracy Hamilton on March 20th

[J Cooper]

Anyone wanting to go to this, repond to Mr. Hickey.


----- Original Message ----- 
From: "Sean Hickey" <sphickey at uno.edu>
To: <blue1991flhs at aim.com>; <jcoop704 at bellsouth.net>; <jyahes75 at mkob.com>; 
"Marshall Williams" <marshallw at attglobal.net>; "Tracy P Hamilton" 
<hamilton at uab.edu>; "hank" <hbienert at cox.net>; <almar15 at cox.net>; 
<jhudec at gbrestaurants.com>
Cc: <abopp at suno.edu>; "Tracy P Hamilton" <hamilton at uab.edu>; "Jane S Murray" 
<jsmurray at uno.edu>
Sent: Friday, March 09, 2007 9:31 AM
Subject: re: Beer Meeting with Tracy Hamilton on March 20th


> Good Morning,
>
> I wanted to give you an update on the plans for our March 20th meeting at
> Gordon Biersch Brewery. Please pass this on to your members and friends.
>
> I am sure you all recognize each other's emails in the address but I am
> especially excited that James Hudec the brewmater at Gordon Biersch had
> contacted me (before we announced we were having the event at his brewery)
> and wanted to come.  I can imagine this will lead to some very lively and
> informative interactions between the homebrewers, the chemists and the
> brewmaster.
>
> Please RSVP to me by this email with your plans to attend.  Here is the
> info:
>
> The meeting will be Tuesday, March 20th at Gordon Biersch Brewery (free
> validated parking is available)
>
> The meeting will start with social time at 530 (cash bar).
>
> Dinner will be at 6.
>
> (Dinner choices are Caesar Salad (or gumbo) and a choice of Pecan Crusted
> Chicked, Honey Pecan Salmon, Goat Cheese Ravioli)
>
> At 7 pm, Tracy Hamilton will speak to the group (his information and the
> synopsis of the speech is below).  During the talk, a sampler of the 
> Gordon
> Biersch beers will be made available to all in attendance (this is 
> included
> in the price of the event).
>
> The cost is still being worked out but will be $20 or $25 (for the dinner
> and the beer sampler, includes tip and tax, basically everything but the
> cash bar)
>
> We really appreciate all your support.  I encourage you to come and attend
> this event.  Please bring business cards, flyers for your upcoming events
> and hopefully there will be some good interaction between the groups.
>
>
> Dr. Hamilton's Information:
>
>
> Tracy P. Hamilton obtained a Ph.D. (advisor: Peter Pulay) from the
> University of Arkansas in 1987, and did four years of postdoctoral 
> research
> (advisor: Fritz Schaefer) at the University of Georgia. Dr. Hamilton has
> been a professor at the University of Alabama at Birmingham since 1991. In
> graduate school, he had to make a difficult choice between theoretical and
> experimental chemistry, and chose theoretical. As a result, the urge to
> synthesize irresistibly manifested itself in 1996, when he started brewing
> beer at home. Dr. Hamilton has been very active in the Birmingham
> Brewmasters (http://hbd.org/bbm), a group dedicated to the appreciation of
> different beer styles and how to brew them. He is also a certified beer
> judge in the Beer Judge Certification Program (BJCP http://www.bjcp.org).
>
>
> Talk information:
>
> 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.
>
> Thanks,
>
> Sean
>
> Sean Hickey
> University of New Orleans
> Department of Chemistry
> Instructor/Lab Manager
> Chair, Louisiana Section of the ACS
> General Chair, 2010 Joint SE/SW Regional Meeting
> phone 504-280-1273
> fax   504-280-6860
> sphickey at uno.edu
> seanhickey at aol.com
>
>
>