"Alumni on Tap" with Joe Spearot '14

Saturday, February 22, 2020 - 4:00pm to 6:00pm

Join fellow Arcadia alumni and friends for "Alumni on Tap" and learn more about craft beer from a professional Advanced Cicerone® and alumnus, Joe Spearot '14. As a sensory scientist at Dogfish Head Brewery, Joe's expertise is chemistry meets beer appreciation. 

You'll hear from Joe how his lifelong passion for fermentation started in the lab at Arcadia. You'll snack on a sampling of appetizers chosen for beer pairing and participate in an experience unlike any other at Moss Mill Brewing in Huntingdon Valley. Joe will guide you in a short class based on his work on training professionals in the beer industry, and you'll walk away with a newfound appreciation for behind-the-scenes at the brewery and the know-how to sense your new favorite flavors.

Participating in the event will also bring you one step closer to being named among the First Guard of the Knights of the Round Table, Arcadia’s new program to recognize our distinguished and loyal alumni. Consider including a gift to support The Fund for Arcadia—the University’s unrestricted annual fund—when you register, and you’ll be half-way towards your Knighthood!

Registration includes beer tasting and appetizers. A cash bar will be available after the tasting. Have little ones? Moss Mill Brewing is kid-friendly!

Preregistration is requested by February 20, 2020.

Register Now

About the Speaker

Joe Spearot '14 is a Sensory Scientist and Advanced Cicerone® from the Quality Assurance Lab of Dogfish Head Craft Brewery. At Dogfish Head, Spearot trains co-workers in beer sensory evaluation and off-flavor detection, manages daily product release panels, and completes sensory-based research related to brewery and distillery products. 

He obtained a B.A. in Biology and Chemistry from Arcadia University and an M.S. in Food Science from Drexel University. Previously, Spearot has held roles at Lowe Wines (in NSW, Australia) and Yards Brewing Company, where he served as the QA Chemist. His research has focused on the impact of yeast pitching rate on ester formation, beer color impact on flavor perception, and the reduction of mercaptan throughout fermentation.

About the Knights of the Round Table

The Knights of the Round Table are a distinguished group of Arcadia’s most proud and loyal Knights who are honored on an annual basis for their giving, engagement, volunteerism, and pride.

Each year, alumni who complete the four steps to knighthood will be knighted into the Knights of the Round Table, and those recognized in our inaugural year will be recognized among its First Guard.

To learn more about the Knights of the Round Table and the four steps to knighthood (Stay Connected, Participate, Make a Gift, and Show Your Knight Pride), visit arcadia.edu/KORT.