Learn from the best in the business. Our instructors are academic experts in brewing science and brewery engineering and have considerable real-world experience.
Charles W. Bamforth, Ph.D., D.Sc. (Hull), D.Sc. (Heriot-Watt), is distinguished professor emeritus at UC Davis, and senior quality advisor to Sierra Nevada Brewing Company. He has more than 40 years of academic and professional brewing expertise, including senior roles with Brewing Research International and Bass Brewers. He is also honorary professor at the University of Nottingham. A fellow of several organizations, including the Institute of Brewing and Distilling (IBD), Bamforth was for 18 years editor in chief of the Journal of the American Society of Brewing Chemists (ASBC) and has published extensively on beer and brewing. He is a recipient of the ASBC’s Award of Distinction, and is past president of the IBD. He has also received the Recognition Award from the Brewers Association, the Award of Honor from the Master Brewers Association of the Americas and the Horace Brown Medal from the IBD.
Thomas Stull is the head brewer of Sudwerk Brewing Co. in Davis, Calif. He holds a B.S. in economics from George Mason University and is a graduate of UC Davis Continuing and Professional Education's Master Brewers Certificate Program. He has been with Sudwerk Brewing Co. since 2009. Stull is a recipient of the UC Davis Continuing and Professional Education Outstanding Service Award.
Patrick Greer, M.B.A., a senior supply chain professional with more than 30 years of experience in the beer industry, manages all aspects of supply operations, including procurement, production, inventory management, capacity planning and distribution. He also works with First Key as part of a distinguished team of senior beer industry professionals, helping breweries of all sizes reduce costs, improve operations and expand distribution. Greer has worked for Anheuser-Busch (A-B InBev) and was a founding steering committee member of the John Cook School of Business, St. Louis University, Center for Supply Chain Management Studies, where he was an adjunct professor. He is a certified Supply Chain Pro™ and speaks at industry conferences and webinars.
Lindsay Barr, M.S., is the CSO and Founding Partner of DraughtLab Sensory Software, where she works with food and beverage companies to apply tasting data to inform Product Development and Quality Control. Barr got her start at New Belgium Brewing Company as the Sensory and Consumer Research Specialist. For five years she served as the chair of the American Society of Brewing Chemists Sensory Committee, where she co-authored seven new globally adopted sensory evaluation techniques. She holds a B.S. in Biochemistry and Molecular Biology from the University of New Mexico, and a Masters in Food Science and Technology from the University of California, Davis. With DraughtLab, she’s published numerous industry-standard lexicons, including the Beer Flavor Map™, and is continuing to develop tools that make the world a more delicious place.
Glen Fox, Ph.D., joined UC Davis in 2019 as the new Anheuser-Busch Endowed Professor of Malting & Brewing Science. He obtained his Ph.D. from Southern Cross University in the area of barley genetics related to barley and malt quality. Fox has conducted research with some of the world’s largest beer companies. His current research interests include understanding the broad composition of malt and its impact on processing and flavor. In 2018, he was elected a fellow of the Institute of Brewing & Distilling. Read more about Glen Fox.
Jordan Beaver, Ph.D., is a fermentation and beverage science expert with more than a decade of experience spanning brewing, winemaking, research and education. He currently serves as a staff research assistant with UC Davis Food Science’s Malting and Brewing Science Program. He has worked with Westbrook Brewing Company, Three Mile Brewing Company and Baker Family Winery, and has consulted on quality control for breweries and wineries across North and South America. He previously led Fermentation Science at the University of Texas Tyler. Beaver earned his Ph.D. from UC Davis in 2019 and has published research on wine and beer chemistry.