Broadcast Date: May 19, 2020
View the Webinar
Webinar Summary
This webinar includes a review of enzyme structure and function, the role of enzymes in mashing and brewing, followed by the application of enzymes for specific problems in brewing and their use to help in the formulation of various beer styles.
About the Presenter
Andrew Fratianni
Senior Product Application Specialist, DuPont | Andrew Fratianni developed an interest in brewing beer at a young age. After graduating from New York University, he headed to Portland, Oregon, where he started working in the craft brewing industry and later went on to pass the Institute of Brewing AME exams while at the University of California, Davis. He has worked for the Stroh Brewing Company and has been brewmaster for Pabst Brewing in China and DG Yuengling and Son. Other jobs include product manager at brewery equipment manufacturer A. Steinecker Maschinenfabrik, Senior Technical Sales Representative at BASF Corp. for PVPP applications in the beer, wine, and the beverage industry, and Technical Sales Rep in the beer, wine, and distilling industry for Gusmer Enterprises. Andrew is currently the Senior Product Application Specialist for DuPont, where he provides technical support to the brewing and distilling industries. He has been a speaker at numerous conferences and published many papers in the MBAA Technical Quarterly is a member of the Master Brewers Association of the Americas, the Association of Brewing Chemists, and the Institute of Brewing and Distilling. |
