Roger Barth has a bachelor’s degree in chemistry from La Salle and a Ph.D. from Johns Hopkins. He is on the chemistry faculty at West Chester University. Dr. Barth has been teaching a course on the chemistry of beer since 2009, and is the author of a book entitled The Chemistry of Beer: The Science in the Suds, which is soon to be published by John Wiley.

• Seminar(s):
• The Science of Beer Flavor