The Royal Society of NSW organizes a number of events in Sydney throughout the year. These include Ordinary General Meetings (OGMs) held on the first Wednesday of the month (there is no meeting in January). Society business is conducted, new Fellows and Members are inducted, and reports from Council are given to the membership. This is followed by a talk and optional dinner. Drinks are served before the meeting. There is a small charge to attend the meeting and talk, and to cover refreshments. The dinner is a separate charge, and must be booked in advance. All OGMs are open to members of the public.
The first OGM in February has speakers drawn from the Royal Society Scholarship winners, and the December OGM hears from the winner of the Jak Kelly award, before an informal Christmas party. The April event is our black-tie Annual Dinner and Distinguished Fellow lecture.
Other events are held in collaboration with other groups, including:
Join us to explore the science of beer. We begin with a description of beer’s four ingredients – yeast, water, malt and hops – and the brewing process. To fully enjoy your beer you need to fully utilise your senses. The talk then moves to describing the role of each of the senses. The basics of sensory science are discussed to illustrate how the senses can be used to gain scientifically valid information. The sensory properties of the main flavours of beer and some simple chemistry are next discussed. The talk concludes with a brief mention of Lion’s marketing campaign “Beer The Beautiful Truth”. During the talk some practical hints as to how to enjoy your beer at its best are included.
Dr. Greg Organ is the Sensory Specialist for Lion. After gaining a PhD in Inorganic Chemistry at the University of Sydney he worked for two years at the Research School of Chemistry, Australian National University. After this he made a major change in research area and worked for two years on the chemistry and sensory evaluation of wine at the Australian Wine Research Institute, Adelaide. Since then he has been the sensory and flavour scientist for Lion for nearly thirty years. He is responsible for the training, procedures and operation of all of Lion’s sensory evaluation panels. He also does the more complex flavour analytical work for Lion and some research work into the flavour chemistry of beer. He is well known within the Australian and New Zealand sensory science community and has made many presentations to a wide range of groups on beer science.