About this item
Highlights
- Many brewers and craft beer drinkers have dreams of working at or owning a brewery.
- About the Author: Dr. Flynn received a B.S. in Biochemistry from Texas A&M University in College Station, TX in 1992, and a Ph.D. in the field of Nutritional Biochemistry (Nutrition) in 1997 from Texas A&M.
- 318 Pages
- Technology, Food Science
- Series Name: de Gruyter Stem
Description
About the Book
Many brewers and craft beer drinkers have dreams of working at or owning a brewery. Chemists 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 naBook Synopsis
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.
About the Author
Dr. Flynn received a B.S. in Biochemistry from Texas A&M University in College Station, TX in 1992, and a Ph.D. in the field of Nutritional Biochemistry (Nutrition) in 1997 from Texas A&M. In 1997, he received an NIH postdoctoral fellowship to study Vitamin A metabolism at Columbia-Presbyterian Medical Center in New York, New York. From there he accepted a position at Angelo State University in San Angelo, TX and worked there until he came to West Texas A&M University.
Dr. Flynn started brewing in 1993 shortly after drinking a Shiner Bock at a party. Two years later he brewed all of the beer for his wedding and has not looked back. He is a member of the American Society of Brewing Chemists as well as the American Homebrewers Association and currently serves as President of the Amarillo High Plains Drafters Homebrew Club. Dr. Flynn's research interests include the study of yeast metabolism, natural product analysis as well as brewing processes and theories. He has over 40 professional publications including ten articles written by undergraduate students.