Summer Abroad UK - Instructor

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UK—Brewing Science

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Professor Charles Bamforth

Learn more at Charlie Bamforth's Department of Food Science and Technology bio page

In the News: "LAURELS: Awards Pour In for Charlie Bamforth"

Dr. Charlie Bamforth is Distinguished Professor of Malting & Brewing Sciences at UC Davis. He has been part of the brewing industry for almost 40 years. He is formerly Deputy Director-General of Brewing Research International and Research Manager and Quality Assurance Manager of Bass Brewers. He is an Honorary Professor in the School of Biosciences at the University of Nottingham, England and was previously Visiting Professor of Brewing at Heriot-Watt University in Scotland. Charlie is a Fellow of the Institute of Brewing & Distilling, Fellow of the Society of Biology and Fellow of the International Academy of Food Science and Technology. He is a Chartered Scientist. Bamforth will shortly retire as Editor in Chief of the Journal of the American Society of Brewing Chemists after more than fifteen years in the role. He is on the editorial boards of several other journals and has published innumerable papers, articles and books on beer and brewing – and also written prolifically on soccer, most recently at His recent contributions have included The Brewmaster’s Art (A 7-CD recording in The Modern Scholar series), Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (FT Press) and the first three volumes of a 6 part series on beer quality, respectively called simply Foam, Flavor and Freshness (ASBC). He was a member of the Advisory Board and a contributor of many entries in The Oxford Companion to Beer (2012). In October 2010 he was on The Honor Roll as one of the 20 professors who are changing the classroom in the US (Playboy magazine). Charlie has been featured extensively in the media, including by the BBC, Discovery Channel, NPR’s Science Friday, PBS, New Scientist, Popular Mechanics, Los Angeles Times, San Francisco Chronicle, Popular Science, Brew Dogs and many more. He has presented at innumerable venues including Google, the New York Academy of Sciences, the National Press Club, the Smithsonian Institution and Xerox Parc Forum. He has hosted beer tasting and beer dinners at venues such as the Culinary Institute of America and Enotria. In 2011 Charlie was honored by the Award of Distinction from the American Society of Brewing Chemists for “exceptional contributions and long diligent service to brewing science and the brewing industry”. He has been honored by the students of UC Davis as one of the top three educators in his college. He received an Outstanding Service Award for the academic year 2012-2013 from UC Davis Extension. In January 2014, he was the star of the film that won the Food Awards gold medal in Hollywood for viewers’ choice, short documentary. He is the immediate Past President of the Institute of Brewing, the world’s leading professional brewing organization headquartered in London. Charlie was given an Honorary Doctorate from Heriot-Watt University in 2013 “in recognition of his leading contribution to advancements in the study and practice of brewing science over the course of a long and distinguished career.” In 2016 Charlie was given the Lifetime Achievement Stewardship Award by the UC Davis Foundation.

A Message to Students and Parents

"It is a special treat for me to teach this class at Nottingham, less than 30 miles from historic Burton-on-Trent, where the monks first brewed their great ales—the forerunners of the archetypal beer style beloved in the American craft movement—over 1,000 years ago. I, myself, was research manager for the legendary Bass Brewing Company in the 1980’s and it will give me great delight to introduce students in a very hands-on way to the local brewing scene as a snapshot of the great global industry. My style is informal, relaxed and fun whilst being ever mindful of the imperatives of celebrating beer as a fabulous vehicle for understanding science in action as well as a delightful aspect of society when treated with respect and in moderation."