• B.S., Finance, The Pennsylvania State University
• B.S., Chemistry, Montana State University
• Ph.D., Chemistry, The University of Maryland
• Post-Doc, The Pennsylvania State University
Dr. Taubman teaches analytical and brewing chemistry as well as introductory chemistry courses. He has earned BS degrees in both Finance and Chemistry from the Pennsylvania State University and Montana State University, respectively, and a PhD in Analytical Chemistry from the University of Maryland in 2004. Following his graduate studies, he worked as a Post-doctoral Research Associate at the Pennsylvania State University before joining the chemistry faculty at Appalachian in 2007. Dr. Taubman's current research interests include investigating terpene profiles of hop varietals as well as terpenes and cannabinoids in hemp varietals. He has successfully developed a pilot instructional brewing facility on the ASU campus and currently serves as President of Ivory Tower, Inc., a 501(c)(3) non-profit corporation with the mission of supporting research and education within fermentation sciences. Dr. Taubman helped to develop the four-year degree program in Fermentation Sciences, for which he is currently the Director, and shares time between that program and the Chemistry Department.
• Analytical Chemistry
• Fermentation/Beer Chemistry
• Hop Aroma Chemistry
• Cannabinoid and Terpene Analysis
• Gluten Free Brewing
• Koji Fermentations
March 30th, 2020 | 28 mins 8 secs
This week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting.
Episode 094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods
June 25th, 2018 | 32 mins 7 secs
Is that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria.