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CHARLIE BAMFORTH

Department of Food Science and Technology

131 Cruess Hall
University of California, Davis
Davis, CA 95616-8598 USA

Telephone: 530-752-9476
Fax: 530-752-4759

E-mail  cwbamforth@ucdavis.edu

Career to date

Malting and Brewing

Control of Dimethyl sulfide in lager beers

Dimethyl sulfide (DMS) is a key flavor component in lager-style beers. Led a research program devoted to explaining how brewing yeast can produce DMS and how the level of DMS in lager beers can be controlled.

Publications:

Control of Dimethyl sulfide in lager beers

Dimethyl sulfide (DMS) is a key flavor component in lager-style beers. Led a research program devoted to explaining how brewing yeast can produce DMS and how the level of DMS in lager beers can be controlled.

Publications:

Anness, B.J., Bamforth, C.W. & Wainwright, T (1979) The measurement of dimethyl sulfoxide in barley and malt and its reduction to dimethyl sulfide by yeast. J. Inst. Brew., 85, 346-349

Bamforth, C.W. (1980) Dimethyl sulfoxide reductase of Saccharomyces spp. FEMS Microbiology Letters, 7, 55-59

Bamforth, C.W. & Anness, B.J. (1981) The role of dimethyl sulfoxide reductase in the formation of dimethyl sulfide during fermentations. J. Inst. Brew., 87, 30-34

Anness, B.J. & Bamforth, C.W. (1982) Dimethyl sulfide - a review. J. Inst. Brew., 88, 244-252

Gibson, R.M., Large, P.J., Anness, B.J. & Bamforth, C.W. (1983) The identity of an inhibitor in wort of dimethyl sulfoxide reductase from yeast. J.Inst. Brew., 89, 215-218

Gibson, R.M., Large, P.J. & Bamforth, C.W. (1985) The use of radioactive labeling to demonstrate the production of dimethyl sulfide from dimethyl sulfoxide during fermentation of wort. J.Inst.Brew., 91, 397-400

Gibson, R.M., Large, P.J. & Bamforth, C.W. (1985) The influence of assimilable nitrogen compounds in wort on the ability of yeast to reduce dimethyl sulfoxide. J.Inst.Brew., 91, 401-405

Hegarty, P.K., Parsons, R., Bamforth, C.W. & Molzahn, S.W. (1995) Phenyl ethanol - a factor determining lager character. Proc.Eur.Brew.Conv.Cong., Brussels, 515-522

Degradation of β-glucans during malting and brewing

The β-glucans in the cell walls of the starchy endosperm of barley present serious problems to the brewer if they are not efficiently degraded. The program of work has been devoted to unravelling the enzymic pathways involved in solubilizing and degrading these complex polysaccharides, recommending procedures for alleviating the problems caused. (Included amongst this study was work on glucanases from the fungi Trichoderma reesei and Penicillium funiculosum as enzyme preparations from these organisms formed the basis of assays developed for β-glucan.)

Publications

Bamforth, C.W., Martin, H.L. & Wainwright, T. (1979) A role for carboxypeptidase in the solubilization of barley β-glucan. J.Inst.Brew., 85, 334-338

Martin, H.L. & Bamforth, C.W. (1980) The relationship between β-glucan solubilase, barley autolysis and malting potential. J.Inst.Brew., 86, 216-221

Baxter, E.D., Reeves, S.G. & Bamforth, C.W. (1980) The effects of increased steeping temperatures on enzyme development in malt. J.Inst.Brew., 86, 182-185

Bamforth, C.W. (1980) The adaptability, purification and properties of exo-1,3-β-glucanase from the fungus Trichoderma reesei. Biochem. J., 191, 863-866

Bamforth, C.W. & Martin, H.L. (1981) The development of β-glucan solubilase during barley germination. J.Inst.Brew., 87, 81-84

Martin, H.L. & Bamforth, C.W. (1981) An enzymic method for the measurement of total and water-soluble β-glucan in barley. J.Inst. Brew., 87, 88-91

Bamforth, C.W. & Martin, H.L. (1981) β-Glucan and β-glucan solubilase in malting and mashing. J.Inst. Brew., 87, 365-371

Bamforth, C.W. (1981) Enzymolysis of β-glucan. Proc. Eur. Brew. Conv. Cong., Copenhagen, 335-346

Bamforth, C.W. (1981) The estimation of β-glucan in barley. J.Inst. Brew., 88, 276

Bamforth, C.W. (1982) Barley β-glucans: their role in malting and brewing. Brew. Dig., 57 (6), 22-27, 35

Bamforth, C.W. & Jackson, G. (1983) Anomalous haze readings due to β-glucans. J. Inst. Brew., 89, 155-156

Martin, H.L. & Bamforth, C.W. (1983) Application of a radial diffusion assay for the measurement of β-glucanase in malt. J. Inst. Brew., 89, 34-37

Bamforth, C.W. & Martin, H.L. (1983) The degradation of β-glucan during malting and mashing: the role of β-glucanase. J. Inst. Brew., 89, 303-307

Bamforth, C.W. (1983) Penicillium funiculosum as a source of β-glucanase for the estimation of barley β-glucan. J. Inst. Brew., 89, 391-392

Bamforth, C.W. (1989) β-Glucan solubilase. J. Inst. Brew., 95, 314-315

Bamforth, C.W. (1994) β-Glucan and β-glucanases in malting and brewing: practical aspects. Brew. Dig., 69 (5), 12-16, 21

Moore, J., Bamforth, C.W., Kroon, P.A., Bartolome, B. & Williamson, G. (1996) Ferulic acid esterase catalyses the solubilization of β-glucans and pentosans from the starchy endosperm cell walls of barley. Biotechnology Letters, 18, 1423-1426

Bamforth, C.W., Moore, J., McKillop, D., Williamson, G. & Kroon, P.A. (1997) Enzymes from barley which solubilize β-glucan. Proc. Eur. Brew. Conv. Cong., Maastricht, 75-82

Kanauchi, M. & Bamforth, C.W. (2001a) Growth of Trichoderma viride on crude cell wall preparations from barley. J. Agric. Food Chem., 49, 883-887

Kanauchi, M. & Bamforth, C.W. (2001b) The release of β-glucan from the cell walls of the starchy endosperm of barley, Cereal Chem., 78, 121-124

Bamforth, C.W. & Kanauchi, M. (2001) A simple model for the cell wall of the starchy endosperm in barley, J. Inst. Brew., 107, 235-240

Kanauchi, M. & Bamforth, C.W. (2002) Enzymic digestion of walls purified from the starchy endosperm of barley, J. Inst. Brew. 108, 73-77

Bamforth C. (2002) Great Brewing Debates Part 1: Does “Solubilase” exist? Brewers Guardian, 131(7) 26-29

Kanauchi, M. & Bamforth, C.W. (2003) Use of Xylose dehydrogenase from Trichoderma viride in an enzymic method for the measurement of pentosan in barley, J Inst Brew, 109, 203- 207

Beer Foam

The research led to the identification of amphipathic polypeptides from barley as being the primary backbone in beer foam. Focused, too, on the interactions which take place in the lacing of foam to the surface of the beer glass and on the opportunities for enhancing foams through the addition of exogenous foaming polypeptides. As in the other research themes, practical articles advising brewers how to improve quality performance in their beers have also been written, in addition to scientific papers.

Publications

Jackson, G. & Bamforth, C.W. (1982) The measurement of foam lacing. J. Inst. Brew., 88, 378-381

Slack, P.T. & Bamforth, C.W. (1983) The fractionation of polypeptides from barley and beer by hydrophobic interaction chromatography: the influence of their hydrophobicity on foam stability. J. Inst. Brew., 89, 397-401

Bamforth, C.W. & Jackson, G. (1983) Aspects of foam lacing. Proc. Eur. Brew. Conv. Cong., London, 331-338

Bamforth, C.W. (1985) The foaming properties of beer. J. Inst. Brew., 91, 370-383

Bamforth, C.W. & Cope, R. (1985) Original approaches to improving the foam of beer. Proc. Eur. Brew. Conv. Cong., Helsinki, 515-522

Bamforth, C.W. & Cope, R. (1987) Egg albumen as a source of foam polypeptide in beer. J. Amer. Soc. Brew. Chem., 45, 27-32

Bamforth, C.W. & Cope, R. (1987) Beer and other beverages and their manufacture. UK Patent 2 148 322 (also published as a US Patent 4,880,643 in 1989)

Bamforth, C.W. (1988) Beer and other beverages dispensed with heads. UK Patent 2 167 313

Bamforth, C.W. (1988) Beer Foams. Food Colloids (eds Bee, Richmond & Mingins), Royal Society of Chemistry, Special Publication Number 75, pp 48-55

Hegarty, P.K., Cope, R., Lee, A.H. & Bamforth, C.W. (1989) New procedures and expert systems for the analysis of foam problems. Proc. Eur. Brew. Conv. Cong., Zurich, 553-560

St John Coghlan, D., Woodrow, J., Bamforth, C.W. & Hinchliffe, E. (1992) Polypeptides with enhanced foam potential. J. Inst. Brew., 98, 207-213

Bamforth, C.W., Canterranne, E., Chandley, P. & Onishi, A. (1993) The molecular interactions of beer foam. Proc.Eur. Brew. Conv. Cong., Oslo, 331-340

Bamforth, C.W. (1993) Recent progress in our understanding of beer foam. Cerevisiae Biotech., 18, 49-53

Bamforth, C.W. (1995) Foam: method, myth or magic? Brewer, 91, 396-399

Bamforth, C.W. (1999) Bringing matters to a head: the status of research on beer foam. Proc. Eur. Brew. Conv. Foam Symp., Amsterdam, 10-23

Bamforth, C.W. (2000) Perceptions of beer foam, J. Inst. Brew., 106, 229-238

Bamforth, C.W. (2000) Beer Quality Series: Foam, Brew. Guard. 129, March, 40-43

Dickie, K.H., Cann, C., Norman, E.C., Bamforth, C.W. & Muller, R.E. (2001) Foam-negative materials. Journal of the American Society of Brewing Chemists, 59, 17-23

Bamforth, C.W., Kapp, G.R. & Smythe, J.E. (2001) The measurement of hydrophobic polypeptides in beer using the fluorochrome 1-anilino-8-naphthalenesulfonate, Food Chemistry, 75, 377-383

Lynch, D.M & Bamforth, C.W. (2002) Measurement and Characterization of Bubble Nucleation in Beer. Journal of Food Science, 67, 2696-2701

Kapp, G.R. & Bamforth, C.W. (2002) The foaming properties of proteins isolated from barley. Journal of the Science of Food and Agriculture, 82, 1276-1281

Smythe, J.E., O’Mahony, M. & Bamforth, C.W. (2002) The Impact of the Appearance of Beer on its Perception. Journal of the Institute of Brewing, 108, 37-42

Smythe, J.E & Bamforth, C.W. (2003) The path analysis method of eliminating preferred stimuli (PAMEPS) as a means to determine foam preferences for lagers in European judges based upon image assessment. Food Quality and Preference, 14, 567- 572

Bamforth, C. (2002) Great Brewing Debates: Part 6: Foaming polypeptides: are they precious? Brewers Guardian, 131 (12), 22-25

Bamforth, C.W. & Kanauchi, M (2003) Interactions between polypeptides derived from barley and other beer components in model foam systems. Journal of the Science of Food and Agriculture, 83, 1045- 1050

Bamforth, C.W. & Milani, C. (2004). The foaming of mixtures of albumin and hordein protein hydrolysates in model systems. Journal of the Science of Food and Agriculture, 84, 1001-1004

Bamforth, C.W. (2004) The relative significance of physics and chemistry for beer foam excellence: theory and practice. Journal of the Institute of Brewing, 110, 259-266

Hung, J.K.S., Wallin, C.E. & Bamforth, C.W. (2005) An evaluation of an automated procedure for measuring beer foam stability. MBAA TQ, 42, 178-183

Roza, J.R., Wallin, C.E. & Bamforth, C.W. (2006) A comparison between the instrumental measurement of head retention/lacing and perceived foam quality. MBAA TQ, 43, in press

Flavor Stability

Prevention of the staling of beer is a major target for Brewers. The research programs at Bass and BRI have been devoted to the identification of free radical reactions as one route by which staling can occur, followed by recommendations on possible palliative treatments, and on the influence of two classes of enzyme (superoxide dismutase and peroxidases) in determining oxidation in malting and brewing.

Publications

Bamforth, C.W. (1983) Superoxide dismutase in barley. J. Inst. Brew., 89, 420-423

Bamforth, C.W. & Parsons, R. (1985) New procedures to improve the flavor stability of beer. J. Amer. Soc. Brew. Chem., 43, 197-202

Bamforth, C.W. (1986) Beer flavor stability. Brewer, 72, 48-51

Bamforth, C.W., Boulton, C.A., Clarkson, S.P. & Large, P.J. (1988) The effects of oxygen on brewery process performance. Proc. Inst Brew Conf., Aust. NZ Section, 211-219

Clarkson, S.P., Large, P.J. & Bamforth, C.W. (1989) Purification of a cyanide-sensitive superoxide dismutase from soy beans: a food-compatible enzyme preparation. J. Sci. Food. Agric. 48, 87-97

Clarkson, S.P., Large, P.J., Hegarty, P.K. & Bamforth, C.W. (1989) Oxygen radicals - their influence on process performance and product quality. Proc. Eur. Brew. Conv. Cong., Zurich, 267-274

Bamforth, C.W., Clarkson, S.P. & Large, P.J. (1991) The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation. Proc. Eur. Brew. Conv. Cong., Lisbon 617-624

Clarkson, S.P., Large, P.J. & Bamforth, C.W. (1991) Oxygen-scavenging enzymes in barley and malt and their effects during mashing. J. Inst. Brew., 98, 111-115

Clarkson, S.P., Large, P.J. & Bamforth, C.W. (1992) A two-substrate kinetic study of peroxidase cationic isoenzymes in barley malt. Phytochemistry, 31, 743-749

Bamforth, C.W., Muller, R.E. & Walker, M.D. (1993) Oxygen and oxygen radicals in malting and brewing: a review. J. Amer. Soc. Brew. Chem., 51, 79-88

The lecture to the Brewing Congress of the Americas on which this paper was based was awarded The Presidential Award for an Outstanding Paper by the Master Brewers Association of the Americas.

Walters, M.T., Hughes, P.S. & Bamforth, C.W. (1996) The evaluation of natural antioxidants in beer and its raw materials. Proc. Inst. Brew. Conf. Asia Pacific, 103-109

Bamforth, C.W., Hughes, P.S., Muller, R.E., Walters, M.T., Antrobus, C.J. & Large, P.J. (1996) Oxidation in malting and brewing: assessment, implication and elimination. Proc. Int. Brew. Technol. Conf. Harrogate, 267-276

Antrobus, C.J., Large, P.J. & Bamforth, C.W. (1997) Changes in the cationic isoenzymes of peroxidase during the malting of barley. I Tissue location studies. J. Inst. Brew., 103, 227-231

Antrobus, C.J., Large, P.J. & Bamforth, C.W. (1997) Changes in the cationic isoenzymes of peroxidase during the malting of barley. II The effect of gibberellic and abscisic acids. J. Inst. Brew., 103, 233-237

Bamforth, C.W. (1999) The science and understanding of the flavour stability of beer: a critical assessment. Brauwelt Int. 17, 98-110

Bamforth, C.W. (1999) Enzymic and non-enzymic oxidation in the brewhouse; a theoretical consideration. Journal of the Institute of Brewing, 105, 237-242

Bamforth, CW (2000) Making sense of flavor change in beer. Technical Quarterly of the Master Brewers Association of the Americas, 37, 165-171

Bamforth, C.W. (2000) Beer Quality: Oxidation, Brew. Guard., 129 (4), 31-34

Bamforth, C.W. (2001) Oxido-reduction processes and active forms of oxygen in aqueous systems. Cerevisiae Biotech., 26, 149-154

Biawa, J.-P. & Bamforth, C.W. (2002) A two-substrate kinetic analysis of lipoxygenase in malt. J. Cereal Science, 35, 95-98

Bamforth, C. (2002) Great Brewing Debates: Part 5. Beer freshness: is the maltster to blame? Brewers Guardian, 131(11), 22-24

Stephenson, W.H. & Bamforth, C.W. (2002) The impact of lightstruck and stale character in Beers on their perceived Quality: A Consumer Study. J. Inst. Brew., 108 (4), 406-409

Bushnell, S.E., Guinard, J.-X. & Bamforth, C.W. (2003) Effects of sulfur dioxide and polyvinylpolypyrrolidone (PVPP) on the flavor stability of beer as measured by sensory and chemical analysis. J. Am. Soc. Brew. Chem., 61, 133-141

W.H. Stephenson, J.-P. Biawa, R.E. Miracle and C.W. Bamforth (2003) Laboratory-scale studies of the impact of oxygen on mashing, J. Inst. Brew., 109, 273- 283

Bamforth, C.W. (2004) A critical control point analysis for flavor stability of beer. MBAA Tech Quarterly, 41, 97-103

Bamforth, C.W. (2004) Fresh Controversy: Conflicting Opinions on Beer Staling. Proc Convention IGB Asia-Pacific, 63-73

Other published output in malting and brewing

Diverse other papers, articles and chapters have been contributed embracing a wide range of topics, but including enzymology which is a key theme throughout my work.

References

Bamforth, C.W. (1985) Cambridge Prize Lecture: Biochemical approaches to beer quality. J. Inst. Brew., 91, 154-160

Bamforth, C.W. (1985) The use of enzymes in brewing. Brew. Guard., 114(9), 21-26

Bamforth, C.W. (1986) Enzymes from the grist. Brewer, 72, 427-434

Bamforth, C.W. (1987) Enzyme additions: requirements, optimization and potential problems. Proc. Eur. Brew. Conv. Wort Symp., Maffliers, 149-162

Bamforth, C.W. (1988) Processing and packaging and their effects on beer stability. Ferment, 1, 49-53

Hegarty, P.K. & Bamforth, C.W. (1989) The evaluation of commercial enzymes in brewing. Ferment, 2, 296-299

Bamforth, C.W., Butcher, K.N. & Cope, R. (1989) The interrelationships between parameters of beer quality. Ferment, 2, 54-58

Bamforth, C.W. & Quain, D.E. (1989) Enzymes in brewing and distilling. In Cereal Science & Technology (ed Palmer), Aberdeen University Press, 326-366

Bamforth, C.W. (1992) Brewing: the Nutfield report. Food Manufacture, Sept, 26-28

Bamforth, C.W. (1993) Brewing distilled for the biochemist. Biochemist, Feb/Mar, 2-6

Bamforth, C.W. (1993) Nutfield: the home of brewing research. Biochemist, Feb/Mar, 8-12

Bamforth, C.W. (1993) The world wide role of BRF International. Ferment, 6, 333- 338

Bamforth, C.W. (1993) Towards quality assurance in the brewery: tomorrow’s analyses and approach. Proc. Inst. Brew. Conf. Cent. South Africa, 91-103

Hammond, J.R.M. & Bamforth, C.W. (1993) Progress in the development of new barley, hop and yeast variants for malting and brewing. Biotechnol. Gen.. Eng. Rev.,11, 147-169

Bamforth, C.W. & Barclay, A.H.P. (1993) Malting technology and the uses of malt. In Barley Chemistry and Technology (eds MacGregor and Bhatty), American Society of Cereal Chemists, 297-354

Hammond, J.R.M. & Bamforth, C.W. (1994) Practical use of gene technology in food production. Brewer, 90, 65-69 (see also Brauwelt, 1994, pp 1068-1074)

Bamforth, C.W. & Reed, R.J.R. (1994) Process developments in brewing: the need for change. Food Technol. Int. Eur. ,74-76

Bamforth, C.W. (1994) Biochemical considerations of beverage quality. Proc. Inst. Brew. Conv. Aust. NZ, 133-139

Bamforth, C.W. (1995) Beer and cider. In Physico-Chemical Aspects of Food Processing (ed Beckett), Blackie, 417-439

Bamforth, C.W. (1995) Economic assessment of research and development. Tech. Quart. Mast. Brew. Assoc. Amer. 32, 132-137

Bamforth, C.W. & Simpson, W.J. (1995) Ionic equilibria in brewing. Brew. Guard.,124(Dec) 18-24

Bamforth, C.W. (1996) Towards the millennium: the state and future focus of brewing research. Brewer, 92, 22-28

Bamforth, C.W. (1997) The chemistry of beer quality. Chemistry in Britain, August issue, pp 37-39

RE Muller, GS Chandra, J Moore, MO Proudlove and CW Bamforth (1997) The interaction between hydrolases and their substrates during malting and brewing: some recent studies. First European Symposium on Enzymes in Grain Processing, pp74-86

Bamforth, C.W. (1998) Beer: Tap into the Art and Science of Brewing. Plenum Publishing, 300pp.

Bamforth C.W. & Hughes, P.S. (1998) The Flavour of Beer. Brewer, 94, 345-352

Bamforth, C.W. (1998) Brewing Research International. American Brewer, issue 78, 30-31.

Bamforth, C.W. (1999) A critical evaluation of malt analysis from the brewer’s perspective. Technical Quarterly of the Master Brewers Association of the Americas, 36, 301-306

Bamforth, C.W. (1999) Beer Haze. Journal of the American Society of Brewing Chemists, 57, 81-90

Bamforth, C. (1999) Whither beer? Ferment, 12 (6) 9-12

Bamforth, C.W. (2000) Malting and Brewing Science at the University of California, Davis. Brewer’s Digest, 75(1) 19-22

Bamforth, C.W. (2000) Endogenous and Exogenous enzymes in malting and brewing. Proceedings of the 2nd European Symposium on enzymes in grain processing, 149-155

Bamforth, C. (2000) Do you want good beer? Then get good malt. Brewing & Distilling International, 31 (3), 12 - 15

Bamforth, C.W. (2000) Brewing and brewing research: past, present and future. Journal of the Science of Food and Agriculture, 80, 1371-1378

Bamforth, CW (2000) A brief history of beer. Proceedings of the 26th Convention of the Institute of Brewing, Asia-Pacific Section, Singapore, 5-12

Bamforth, C.W. (2000) Brewing: an ancient yet modern biotechnology. Chemical Educator, 5, 102-112

Bamforth, C.W. (2000) Be assured – Quality Costs. Brewing & Distilling International, 31 (6), 12-14

Bamforth, C.W. (2000) Brown Shoes or Black Shoes? A scientist’s perspective on new product development. Brewing & Distilling International, 31(8), 18-20

Smythe, J.E. & Bamforth, C.W. (2000) Shortcomings in Standard Instrumental Methods for Assessing Beer Color. Journal of the American Society of Brewing Chemists, 58, 165-166

Bamforth, C.W. (2000) Beer Quality: Colour. Brewers Guardian, 129(9): 28-31

Bamforth, C.W. (2001) Beer Flavour: an introduction. Brewers Guardian, 130(7): 16-20

Bamforth, C.W. (2001) The need for research to satisfy future brewing needs. Pauls Brewing Room Book, in press

Bamforth, C. (2001) Beer: A proud past and a promising future. The Brewer International, 1 (2), 26-29

Bamforth, C. (2001) Why study brewing at university? IFT Students Association Newsletter, 29 (2), 2

Bamforth, C.W. (2001) pH in brewing: an overview, Technical Quarterly of the Master Brewers Association of the Americas, 38, 1-9

Bamforth, C. (2001) A Brewer’s Biochemistry. Part 1: Proteins. The Brewer International, 1 (3), 21-25

Bamforth, C. (2001) Dishing up a ‘feast for yeast’ in the brewhouse. Brewing & Distilling International, 32(3) 12-13

Bamforth, C. (2001) Sieve or stew? The sterile filtration of beer. Brewers Guardian, 130(4), 15-18

Bamforth, C. (2001) Sexy or not? Recent work on brewing yeast. Brewing & Distilling International, 32(5), 10-11

Bamforth, C. (2001) A Brewer’s Biochemistry. Part 2: Carbohydrates. The Brewer International, 1 (5), 27-30

Bamforth, C. (2001) A Brewer’s Biochemistry. Part 3: Lipids. The Brewer International, 1 (7), 12-15

Bamforth, C. (2001) Taste buds and nostrils, or sensors and switches? Brewing & Distilling International, 32(7), 20-21

Bamforth, C. (2001) The flavour of beer – vicinal diketones. Brewers Guardian, 130(8), 24- 26

Bamforth, C.W. (2001) The impact of barley on the ability of yeast to produce good beer. Aspects of Applied Biology, 63, 221 – 228

Bamforth, C. (2001) A Brewer’s Biochemistry. Part 4: Nucleic acids. The Brewer International, 1 (9), 41-43

Bamforth, C. (2001) The flavour of beer – esters. Brewers Guardian, 130(9), 32-34

Bamforth, C. (2001) Where are we going with beer styles, brewing and packaging? Brewing & Distilling International, 32 (9), 20-23

Bamforth, C. (2001) The flavour of beer – sulphur-containing substances. Brewers Guardian, 130(10), 20-23

Bamforth, C. (2001) Can brewers learn anything from distillers and wine producers? Brewing & Distilling International, 32(11), 14-15

Bamforth, C. (2001) The flavour of beer – malt and hop character. Brewers Guardian, 130(11), 16-18

Bamforth, C. (2001) A Brewer’s Biochemistry. Part 5: Metabolism. The Brewer International, 1

Bamforth, C.W. (2002) Wort composition and beer quality in Brewing Yeast Fermentation Performance, Second Edition (ed KA Smart), Blackwell, Oxford, 77- 85

Bamforth, C. (2001) The flavour of beer – mouthfeel and texture. Brewers Guardian, 130 (12), 18-19

Bamforth, C.W. (2002) Nutritional Aspects of Beer – A Review. Nutrition Research, 22, 227-237

Bamforth, C.W. (2003) Beers – History and Types. In Encyclopedia of Food Sciences & Nutrition (eds B Caballero, L Trugo and P Finglas), London: Academic Press, 418-422

Bamforth, C.W. (2003) Beers – Chemistry of Brewing. In Encyclopedia of Food Sciences & Nutrition (eds B Caballero, L Trugo and P Finglas), London: Academic Press, 440-447

Smythe, J.E. & Bamforth, C.W. (2002) The effect of perceived beer history on reported preferences by sensory panels with different levels of training. Journal of the Institute of Brewing, 108, 34-36

Ward, R.E. & Bamforth, C.W. (2002) Esterases in barley and malt. Cereal Chemistry, 79, 681-686

Bamforth, C. (2002) Great Brewing Debates Part 2: How important is wort clarity? Brewers Guardian, 131(8), 26-28

Bamforth, C.W. (2002) Standards of Brewing: A Practical Approach to Consistency and Excellence. Brewers Publications, Boulder, 195 pages

Bamforth, C. (2002) Great Brewing Debates Part 3: The Grand Modification Mystery. Brewers Guardian, 131(9), 30-32

Bamforth, C. (2002) Great Brewing Debates: Part 4 Does Beer Get Better With Ageing? Brewers Guardian, 131(10), 26-28

Bamforth, C. (2003) Beer: Tap into the Art and Science of Brewing. Second Edition. Oxford University Press.

Russell, I., Bamforth, C.W. & Stewart, G.G. (2003), editors. Handbook of Alcoholic Beverages Series. Vol 1. Whisky: Technology, Production and Marketing, Elsevier

Bamforth, C.W. (2003) Barley and Malt Starch in Brewing: a general review. MBAA Tech Quart, 40, 89-97

Bamforth, C. (2003) A pint of flavoured water please. Brewers Guardian, 132 (7), 22-25

Bamforth, C. (2003) Rising to the challenge? Brewers Guardian, 132 (8), 24-27

Bamforth, C. (2003) Sourcing the Soul of Beer. Brewers Guardian, 132 (9), 22-25

Bamforth, C. (2003) Pistillate parts: the beauty of hops. Brewers Guardian, 132 (10), 26-28

Bamforth, CW (2004?) Where do brewing yeasts fit into the life forms of the world? ASBC Best Practices book

Bamforth, C.W. & Kanauchi, M. (2003) Use of novel assays to indicate that O-esters and S-esters are produced by the same enzyme in brewing yeast. FEMS Microbiology Letters, 228, 111-113

Bamforth, C.W. (2004) Beer: Health and Nutrition, Blackwell, Oxford

Bamforth, C. (2003) The Expensive Bit. Brewers Guardian, 132 (11), 22-24

Bamforth, C. (2003) In aid of the brewer. Brewers Guardian, 132 (12), 16-18

Miedl, M. and Bamforth, C.W. (2004) The relative importance of temperature and time in the cold conditioning of beer. J Am Soc Brew Chem, 62, 75-78

Bamforth, C.W (2004) An ungrateful subject? Differences of opinion on beer, Brewers Guardian, 133 (1), 20-23

Bamforth, C.W. (2004) Opportunities for newer technologies in the oldest biotechnology, brewing. Applied Biotechnology, Food Science and Policy, 1, 213-222

Bamforth, C.W. (2004) People and Ideas in Brewing: An Academic Challenge? Brewers Digest, 79, 64-68

Bamforth, C.W. (2004) Teaching Brewing in a Passionate Society. Proc Convention IGB Asia-Pacific, 50-53

Bamforth, C.W. & Kanauchi, M. (2004) Enzymology of Vicinal Diketone Reduction in Brewer's Yeast, J Inst Brew, 110, 83-93

Bamforth, C.W. (2004) Beer – a worthy part of the diet. The Growler (in-house magazine of Pyramid Breweries), 5 (4), page 7; also Brewers Digest, 79 (3), 29

Bamforth, C. (2004) The Art of Ale, Brewers Guardian, 133 (7), 22-25

Bamforth, C. (2004) The Myths of Lager, Brewers Guardian, 133 (8), 22-24

Bamforth, C. (2004) Stiffs, Stout, Poets and Porter, Brewers Guardian, 133 (9), 31-33

Bamforth, C. (2004) Cloves and cloud – Wheat Beers, Brewers Guardian, 133 (10), 24-25

Bamforth, C. (2004) The Light Fantastic Brewers Guardian, 133 (11), 24-25

Bamforth, C. (2005) Beyond reason: low alcohol and very high alcohol beers Brewers Guardian, 134 (1), 22-24

Mitchell, A.E., Hong, Y.-J., May, J.C., Wright, C.A. and Bamforth, C.W.. (2005) A comparison of Polyvinylpolypyrrolidone (PVPP), Silica Xerogel and a Polyvinylpyrrolidone (PVP)-silica co-product for their ability to remove polyphenols from beer. J. Inst. Brew. 111, 2025

Scheffler, A. and Bamforth, C.W. (2005) Exogenous β-Glucanases and Pentosanases and their impact on mashing. Enzyme and Microbial Technology, 36, 813-817

Miracle, R.E. Ebeler, S.E. and Bamforth, C.W. (2005). The measurement of sulfur-containing aroma compounds in samples from production-scale brewery operations. J Am Soc Brew Chem, 63, 129-134

Sun, A., Faulds, C.B. & Bamforth C.W. (2005). Barley contains two cationic acetylxylan esterases and one anionic feruloyl esterase. Cereal Chem, 82, 621-625

Bamforth, C.W. (2005). Food, Fermentation and Micro-organisms. Blackwell, Oxord, UK.

Bamforth, C.W. (2005). The gene dream – a nightmare? Brewers Guardian, 134 (7), 24-26

Bamforth, C.W. (2005). Intensifying malting and brewing - does the customer care? Brewers Guardian, 134 (8), 30-32

Bamforth, C.W. (2005). Beer, carbohydrates and diet. J Inst Brew, 111, 259-264

Bamforth, C. W. (2005). Awash with wine – bringing back the beer. Brewers Guardian, 134 (9)

Bamforth, C. W. (2005). Will the last one out turn out the lights – or are we just monkeying about? Brewers Guardian, 134 (11), 18-20

Miedl, M., Garcia, M.A. and Bamforth, C.W. (2006). Haze formation in model beer systems. Journal of Agricultural and Food Chemistry, in press

Bamforth, C. W. (2006). Don’t like it – but hard to deny it. Brewers Guardian, 135(1), 20-22

Bamforth, C.W. (2005) A history of brewing science in the United States of America. Brewery History, number 121, 81-93

Bamforth, C.W. (2006) The stability of beer: achievements, dogmatic beliefs, speculation and challenges. Proc Convention IBD, Asia-Pacific, in press

Bamforth, C.W. (2006) Scientific Principles of Malting and Brewing, American Society of Brewing Chemists.

Bamforth, C.W. (2006) Perfect pairings or plump for preference? Brewers Guardian,

Bamforth, C.W. (2006) Beer and the dreaded “C”. Brewers Guardian

Lewis, M.J. and Bamforth, C.W. (2006) Essays in Malting and Brewing Science.

Bamforth, C.W. (2006) Radical stuff: beer as a source of antioxidants. Brewers Guardian

Bamforth, C., editor (2006) Brewing: New Technologies. Woodhead Publishing.

Professional and Personal Information

Professional

Special Professor in the School of Biosciences, University of Nottingham

Institute of Brewing and Distilling

Fellow of the Institute of Brewing

Member of the Editorial Board, Journal of the Institute of Brewing

Cambridge Prize 1984

Formerly Chairman of Research Committee, member of Board of Examiners, Member of Council

Fellow of the Institute of Biology

American Society of Brewing Chemists

Editor-in-Chief, Journal of the American Society of Brewing Chemists

Member of the Master Brewers Association of the Americas

Member, Editorial Board, Technical Quarterly of the MBAA

Qualifications

B.Sc  Biochemistry, University of Hull, 1973

Ph. D   Solubilization and properties of N-Methylglutamate dehydrogenase from Pseudomonas aminovorans and its role during growth on methylamine  University of Hull, 1977

D. Sc  University of Hull, 1993

Other interests

Soccer writer

Book: "In Keeping with the Wolves" (1992): an account of Wolverhampton Wanderers goalkeepers since 1945

Articles in every matchday program for Wolverhampton Wanderers  1985-1991

Birmingham City  1988-1990

Shrewsbury Town 1988- 2001

Walsall  1988-1998

plus various other magazines and programs.