Brewing and Beer
Glen Fox, Ph.D.
Food Science and Technology
- Anheuser-Busch Endowed Professor of Malting and Brewing Sciences Unit
- gpfox@ucdavis.edu
- Department Website
Dr Glen Fox’s areas of research are barley, malt and brewing quality. His current research focus is on starch structure and its impact on wort and beer quality. Another research interest is using a number of ‘omics platforms to understand the complex biochemical changes during malting and brewing and the final compositional profile of beer. In 2018, he was made a Fellow of the Institute of Brewing. He has been on a number of methods committees for the American Society of Brewing Chemists. Dr Fox has also been on organizing committees for a number of national and international conferences.
He has numerous book chapters and over 100 peer-reviewed journal articles and is senior editor of the book “Achieving sustainable cultivation of barley”; Burleigh Dodds Science Publishing. Dr. Fox is co-author of “Scientific Principles of Malting & Brewing Science (2nd)” to be published in 2023.
He is associate editor for the Master Brewers Association Technical Quarterly, the Journal of Near Infrared Spectroscopy, and the Journal for the Science of Food and Agriculture.
Professor Fox is in charge of the undergraduate and graduate brewing programs, the Anheuser Busch InBev Pilot Brewery and Sierra Nevada Brewing research laboratory. He has a full-time staff person managing these facilities, Mr. Joe Williams (Sierra Nevada Brewing Company Endowed Brewer).
Professor Fox is also an instructor for the UC Davis Continuing and Professional Education brewing courses.
A Message to Students and Parents
FST3 is the Introduction to Beer and Brewing course that explores the history of one of the world’s oldest alcoholic beverages, and also the world’s most consumed alcoholic beverage. Having been part of human society for over 10,000 years, the production of raw materials used to brew beer, and how the malting and brewing industries were the foundation for those early societies to grow and flourish. This Study Abroad program will spend three weeks in Germany and Belgium visiting historic breweries including the world oldest brewery in Freising, and experience how sharing beer and food was important in building communities.
The history of brewing and food in America is very much influenced by the brewing and food cultures of Germany and Belgium. There will be visits to some universities that have contributed to our deep understanding of the science of brewing over many decades. In addition, there will also be visits to famous monuments such as remnants of the Berlin Wall, the Menin Gate and historical monasteries. With a maximum of 30 students, there will be lots of opportunities to have longer discussions, not possible in a large classroom setting. Students will also be challenged with exercises to improve their critical thinking skills. I always enjoy my trips to Germany and Belgium and I’m sure the students on this program will have positive life changing experiences."