Emily has her Bachelor of Science in Biology and Chemistry from Le Moyne College in Syracuse, NY. She founded Fermly in 2018 and became a TTB-certified brewing chemist the same year. Emily is a Cicerone Certified Beer Server, provisional BJCP judge, and a Brewing and Malting Science certificate from the Master Brewers Association of the Americas. She volunteers in the MBAA DEI Committee, the ASBC Webinar Committee, and teaches as a Subject Matter Expert in the MBAA Brewing and Malting Science Course. She speaks on a variety of subjects in the fermentation sciences, as well as raises money for nonprofits that elevate marginalized communities in the brewing industry. She is a passionate hiker, runner, and rock climber in preparation for the zombie apocalypse.

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Consults for:

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• Laboratory set-up (instruments, workflow, specifications)

• True-to-brand discussions (sensory and goals)

• Quality management, governance, and culture

• Audits and risk assessments

• Food safety

• Proactive opportunities to avoid reactive problems

 

Check out (some) of what Emily has been up to!

 

The Science Shaping Tomorrow’s Beer (10/20/2023)

Big Quality Energy: The Assurance to be Consistent (10/18/2023)

The People Behind Beer Quality (09/29/2023)

An Integrative Study of the Effects of Tunnel Pasteurization on Alcohol and Non-Alcohol Products (05/08/2023)

Science by Any Memes Necessary (10/17/2022)

Malternative Brewing: Usage of Enzymes to Maximize Extract and Profits (04/04/2022)

There’s an Enzyme for That! (03/03/2022)

IYKYK (02/26/2021)

Conditioning and the Canning Game (11/20/2020)

Spontaneously Fermented, Naturally Enjoyed (09/20/2020)

Dissolved Oxygen: The Molecular Conspiracy to Destroy Beer (06/24/2020)