James Thompson
Science Director & Educational Content Specialist
Making the chemistry of fermentation understandable and accessible to everyone. Because when you understand the why, the how becomes much clearer.
After 35 years of teaching chemistry at Napa Valley High School, I discovered that retirement offered an exciting new way to combine my love for teaching and my passion for fermentation science. Today, I dedicate my time to helping home brewers understand the fascinating chemistry behind their craft.
Educational Background
- B.S. in Chemistry, University of California, Berkeley
- M.Ed. in Science Education, Stanford University
- Advanced Certificate in Food Chemistry, American Chemical Society
- Certified Food Safety Instructor, ServSafe
- Multiple teaching credentials in Chemistry and Biology
The Science Journey
During my teaching career, I used fermentation processes to make chemistry engaging for my students. What started as classroom demonstrations evolved into a deep understanding of fermentation chemistry. My summers were spent collaborating with local wineries and breweries, studying their processes and analyzing their products.
Areas of Expertise
- Fermentation Chemistry
- pH and Acid Balance
- Microbiology Basics
- Quality Testing Methods
- Problem Diagnosis
- Equipment Calibration
- Safety Protocols
- Laboratory Analysis
Through my role at DIY Wine at Home, I continue my lifelong mission of making science accessible and practical. Whether you are struggling with pH levels or curious about the chemistry of fermentation, I am here to help you understand the scientific principles that will improve your fermentation projects.
My approach combines 35 years of teaching experience with practical laboratory skills, making complex chemical concepts understandable for everyone. I believe that when you understand the science behind fermentation, you’re better equipped to create successful fermented beverages.
Every fermentation vessel is a tiny laboratory, and every fermenter is a scientist. Let’s explore the chemistry together. Join me in discovering how understanding the science can transform your fermentation practice from simple recipe following to knowledgeable crafting.