Abstract 119
An Eclectic Collection
J. Amer. Soc. Brew. Chem. 76 (2): 71-85, 2018.
K.J. Siebert
The Journal of the American Society of Brewing Chemists published a series of autobiographical reviews of noted brewing scientists. Karl Siebert was asked to provide one of these. This chronicles his life history and work, both the 18 years at the Stroh Brewery Co. and the 25 years at Cornell University. His research encompassed chemistry, microbiology, sensory science, physics and chemometrics. Much of the work was conducted on beer and brewing, but some effort was also spent on other beverages and a few other things. Prof. Siebert is probably best known for his work on protein-polyphenol interaction leading to haze in beverages and perception of astringency in the mouth. He also worked on beer foam, flavor and analysis, and applications of computers and mathematics to brewing chemistry and microbiology.
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