Greg Casey

Special guest

Greg, born and raised in Toronto, Canada, graduated from the University of Guelph in 1979 with a B.Sc. degree in Applied Microbiology before going on to attain a Ph.D. degree in 1984 in Applied Microbiology & Food Science at the University of Saskatchewan. Following two years as a NATO Postdoctoral Scientist at Carlsberg Laboratories in Copenhagen, he returned to the University of Saskatchewan as an Assistant Professor in the Food Biotechnology Department (1986-1987). In the United States Greg held a wide variety of R & D and Corporate Quality Assurance roles with Anheuser-Busch (1987-1991), Red Star Yeast and Products (1991-1992), The Stroh Brewery Company (1992-1999) and Coors/Molson Coors/MillerCoors (1999-2013). Greg became a naturalized US citizen in 1992 and served as the President of the American Society of Brewing Chemists in 2005-2006.

In retirement Greg’s passion is researching the debate which took place in America from the 1870s to the 1910s over the question of “What is Beer?” Since 2007 Greg has assembled over 17,000 primary period references specific to this debate, triggered amazingly simply by the use of rice and corn based malt substitutes to produce a lighter, paler and most importantly, chill proof, lager beer. In a highly public back and forth battle between the brewing industry and literally virtually every institution of power in America, efforts to impose an American Reinheitsgebot were successfully thwarted, leaving a legacy of immense benefit to both craft and “macro” brewers today.

Greg Casey has been a guest on 2 episodes.