Thursday, March 24, 2011

The chemistry involved in making beer (not drinking it!)

Another webinar from the American Chemical Society
Advanced Chemistry of Beer and Brewing    Live on March 31, 2011

Do you like your beer malty? Hoppy? Smooth? Light? Dark? How about in a chilled glass with a side of chemistry, instead of bad bar food? With over 1,500 professional breweries and many dedicated home brewers, the United States takes the lead in producing this popular alcoholic beverage. Whether you’re a seasoned home brewer or just like to go “where everybody knows your name,” you don’t want to miss Dr. Charlie Bamforth, brewskie extraordinaire and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis, as he brews up advanced insights and explanations about the chemistry behind beer brewing!
“Advanced Chemistry of Beer and Brewing” A short presentation followed by Q&A with speaker Charles Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis.
What You Will Learn
  • The chemistry that underpins the quality of beer (foam, color, clarity, flavor).
  • The chemistry that makes beer the healthiest of drinks.
  • Differentiate between beers based on their chemistry
  • And much more…
Webinar Details
Date: Thursday, March 31, 2011
Time: 2:00-3:00 pm ET
Fee: Free

All webinars are available as recordings afterwards too if you can't make the "live show"

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