Sensory Science

Dr. Gary Spedding holds a BSc. from the University of East Anglia, Norwich, UK (Grad 1980) and a Ph.D. in Biochemistry from the University of Leicester, UK (Grad 1984). He has held several Postdoc positions in Canada and the US including The Johns Hopkins University. Has had a research career largely with Antibiotics and Bacterial Protein Synthesis.

Taught Biochemistry and General Chemistry at Butler University (Liberal Arts College in Indianapolis) for 6+ years 1992-1998. In 1999, Gary joined Siebel as Director of Laboratories (taking over from Ilse Shelton) then Alltech as Head of Analytical Labs in 2000. In both positions, he worked in Brewing and Distilling Analysis - Testing.

In 2003, Gary founded Brewing and Distilling Analytical services, LLC.

Gary has publications in: European Journal of Biochemistry, Antiviral Research, Trends in Genetics, Journal of Molecular Recognition, Journal of Molecular Biology, Proceedings of the National Academy of Science, Brewing Techniques, Brewers Digest and MBAA TQ. Over a dozen peer-reviewed publications, several book chapters and edited the major series publication: "Ribosomes and Protein Synthesis a Practical Approach".

Took the Siebel Short Course in 1998 before getting the position there. Participated for years in judging at GABF and World Beer Cup. Presented various talks at CBC, the old BrewPub Conference, ACS and Abbott Labs on aspects of brewing/sensory etc.

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