Meeting/Event Information

    The Science of Brewing Beer - Matt Young, Half Acre Beer Co.

    December 14, 2012
    5:30 PM - 9:30 PM
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    Fountain Blue
    2300 Mannheim Rd.
    Des Plaines, IL 60018

    On December 14, just for the night, EVERYONE gets to be a chemist! Why? It's the annual Chicago ACS Holiday Party, where we're going to be regaled by brewer Matt Young's tales of his craft at the Half Acre Brewing Company. Please join us, the Chicago Chemists Club and Iota Sigma Pi for the festivities! PLUS, Santa will bring presents!

    Please help spread the joy of the season by bringing gifts for needy people in the Chicago area. We encourage you to bring toys and clothes for 0-to-12-year-olds, which we will give to a local Silent Santa program, and nonperishable food and housekeeping items in non-glass containers, which we will donate to Loaves and Fishes Community Pantry. Please see page 4 of the December Chemical Bulletin for details. 


    5:30 - 6:30 PM · Job Club
    6:00 - 7:00 PM · Social hour, cash bar
    7:00 - 8:00 PM · Dinner 
    8:00 -          PM · General Meeting, including talk 


    An overview of the brewing process will be covered. You will be inspired and motivated to go home and make your own. A more in-depth discussion will be directed at the chemical and biological processes responsible for converting a few simple ingredients into the greatest of all end-points – the people’s beverage.



    Fresh Fruit Cocktail
    Garden Salad with a variety of dressings


    • Chicken Piciatta
    • Broiled Whitefish
    • Vegetarian Pasta Primavera w/ Alfredo Sauce


    Matt Young is a professional brewer and cellarman at the Half Acre Beer Company in Chicago, IL.  Matt’s interest in the flavors and culture of craft beer intensified when he enrolled in a course on the history and science of beer and homebrewing at his undergraduate institution, Western Kentucky University. 

    Following college, Matt moved to Chicago to pursue a PhD in biomedical sciences at Northwestern University.  At Northwestern, in the lab of Dr. Jason Brickner, Matt explored the spatial organization of genes in the nucleus of the budding yeast Saccharomyces cerevisiae.   It was not a coincidence that Matt chose to study the biology of the primary organism responsible for fermenting beer – it was all part of his subconscious plan to land a job in a brewery!  And he did it! 

    Two years into grad school Matt decided to secretly apply for a job at Half Acre.  He was hired, and left Northwestern to clean kegs at the brewery.  Fortunately, he was awarded a Master’s degree for his time spent in school.  Now two years into brewery life, Matt spends his days brewing beer and managing the fermentation program at Half Acre. 


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    $37.00 Member

    $39.00 Non-member

    $20.00 Student/Unemployed/Retired

    $0.00 Cash at the door: $35 member/ $37 nonmember/ $20 student/retired/unemployed