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About Our Faculty

Learn from the best in the business. Our instructors are academic experts in brewing science and brewery engineering and have considerable real-world experience.

 

Michael J. Lewis, Ph.D., established the brewing program at the University of California, Davis, in 1964. He is professor emeritus of brewing science at UC Davis and the academic director and lead instructor of UC Davis Extension’s Professional Brewing Programs. Lewis has been honored with the Master Brewers Association of the Americas’ (MBAA) Award of Merit and the Brewers Association’s Recognition Award. He is an elected fellow of the Institute of Brewing & Distilling and a life member of the American Society of Brewing Chemists and MBAA. He is also a recipient of the UC Davis Distinguished Teaching Award.

 

Charles W. Bamforth, Ph.D., D.Sc. (Hull), D.Sc. (Heriot-Watt), distinguished professor and leader of malting and brewing studies at the University of California, Davis, has 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 recently retired as 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 the immediate past president of 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 Extension’s Master Brewers Program. He has been with Sudwerk Brewing Co. since 2009. Stull is a recipient of the UC Davis Extension Outstanding Service Award.

 

James A. Brown, Ph.D., is the UC Davis Extension director of fermentation science at the University of California, Davis. With degrees in fermentation science and microbiology, his graduate research at UC Davis focused on the functional genomics of yeast and fermentation stress. He expanded on yeast responses to environmental stress as a research scientist at Stanford University School of Medicine for eight years before returning to UC Davis. He has taught microbiology of wine and beer since 1994.

 

Michael Long is a graduate student pursuing his Ph.D. in biological systems engineering at the University of California, Davis. His research interests revolve around energy systems and waste utilization, and he has a background in mechanical engineering. He began homebrewing at the age of 18 and holds the position that much of his real-world understanding of scientific concepts stems from his experiences in brewing and automotive repair. His passion for sharing the wonders of science and engineering led him to teaching in the Master Brewers Program and assisting in the development of a new introductory engineering course at UC Davis.

 

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. 

 

Rebecca N. Bleibaum, M.A., is president/chief of sensory intelligence at Dragonfly SCI, Inc., a sensory and consumer insights research company, specializing in product testing and professional education. She has more than 25 years of experience in applied research from Tragon Corporation as their chief sensory officer and is co-developer and instructor of UC Davis Extension’s Applied Sensory Consumer Science Certificate Program. Bleibaum is co-author of Sensory Evaluation Practices, previous chair of ASTM International—where she has received awards for her contributions, including the Award of Merit—and has spoken at numerous professional events. She is a recipient of the UC Davis Extension Outstanding Service Award.