10 Questions With… Chris Curtin, associate professor in the Department of Food Science and Technology. His focus is fermentation microbiology.
What originally brought you to Oregon State?
I was interested in doing research on different types of fermentation, and I was aware that Oregon State had one of the strongest fermentation program in the United States that attracted a lot of students. Plus, Oregon is known for its foodie culture that embraces fermented foods. And the Oregon outdoors lifestyle.
What sparked your interest in fermentation?
During my Ph.D. I visited the Australian Wine Research Institute (FYI, I am Australian), which at the time had ~40 full-time research staff. I was blown away that building a research career around something fun like wine was an option. As microbiologists we often end up working on rotting food, soil, blood, or…poop…and generally study the invisible. With fermentation you can see, smell, taste and sometimes hear (explosive gas formation) the results of an experiment, which can be very rewarding. I spent the next 12 years at the AWRI.
What makes you passionate about higher education?
The moments when you see the penny drop for a student who is learning a complex concept that once mastered might be applied over and over again for the rest of their life.
Why is the Pacific Northwest such a draw for brewers?
It’s where the modern craft beer boom really began, thanks to a combination of proximity to barley and hop growers, amenable regulations and a really strong culture of homebrewing. Which actually extends beyond beer – Oregonians can and ferment like crazy, something that really stood out when I moved here in 2016. All those foundations are still here today, plus we have some of the best barley and hops research happening here at Oregon State which continues to provide PNW brewers with opportunities to make novel beers.
What advice would you give the younger version of yourself who was just starting college?
Ask more questions. Actually, I still need to remind myself how important this is. As you listen to someone share their knowledge your mind can’t help but interrupt when it needs clarification or identifies additional things you want to know. Note those things down, and if the person sharing their knowledge is receptive, follow up and close those loops. I was always afraid of asking questions that might make me seem unintelligent, but now realize that 99% of the time other people wanted to ask the exact same questions.
How dramatically different are the yeasts used today compared to what brewers used in ancient times?
Similar yet extremely different. Ancient beers were fermented by Saccharomyces cerevisiae, which is the same species used today for fermentation of ales. Incidentally, this is also Oregon’s official state microbe. However, brewers’ yeasts have been domesticated just like crops and livestock over the past 13,000 years, and if you consider that in some cases (e.g. chickens) we can see profound impacts of this process even within the past century, it may not surprise you to know that nearly all the yeast brewers use today emerged over the past 500 years.
How does understanding yeast genomics help develop better beer?
Continuing the story of lager yeast, in 2011 a new species of Saccharomyces was discovered in Patagonia. When it was genome sequenced the researchers learned that it was one of the parents of lager yeast. They were also able to work out the type of ale Saccharomyces cerevisiae that was the other parent, which opened up the chance to start developing novel lager yeast with different flavor profiles for the first time in 400 years.
What was your favorite course in college?
Virology. Taught by a very old-school lecturer who started each class with a story about some horrible viral disease and when it was first encountered, then worked his way through describing the virus involved and how it worked. He did not use notes, slides or any other materials. I think it was the extreme graphic detail of what each virus did to the human body and the passionate delivery that had everyone hooked and because you didn’t forget the stories, the rest of the information stuck as well.
What advances in modern brewing techniques are you most excited about?
As a scientist the development of techniques to make more interesting no- and low-alcohol beers is very exciting, even though as a consumer it is a product category I don’t see the point of.
What is your favorite non-academic pursuit or passion?
Golf. I do like fermenting various things at home (sourdough, kombucha, kefir, sauerkraut, gochujang, tepache)…but a nice sunny day on the golf course is my happy place.
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