Tom is a student in the Fermentation Sciences program at Appalachian State University, and is currently conducting research on the application of Aspergillus oryzae, i.e., Koji, in the brewing industry under the guidance of Dr. Brett Taubman. This is Tom’s second year in the program and prior to attending App State, he spent seven years as a commissioned officer in the US Army and two years as a project manager in the healthcare industry. Having been an avid and longtime home brewer, Tom left his corporate career to pursue his passion for brewing fulltime. He is set to graduate in 2021, and looks forward to exploring new and unique applications of A. oryzae and other microorganisms in the brewing industry.
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.