Botany and Chemistry of Brewing Lecture

Event Date: 
Tue, Jul 29, 2014

Todd Brethauer, USBG Science Volunteer
About 8,000 years ago, humans began consuming the product of the action of naturally occurring yeasts on watery solutions of the starches of the grains that they grew. The art of brewing developed across multiple cultures around the world. By the time of Ancient Egypt, baking and brewing were closely linked professions. Archeologists find evidence of the brewing profession at many locations in the form of vats for the preparation and cups and other equipment for the consumption of the brew. Ancient accountants kept records of the production, quality, transport and sale. Come spend an hour and learn about the botanical inputs and the chemical transformations that occur as grain is brewed into ale and beer.

Date: Tuesday, July 29
Time: 12 p.m. to 1 p.m.
Location: Conservatory Classroom
FREE: Pre-registration required