As you sip that cold one, do you ever wonder how different beers have such unique flavors and style, given they are made from basically four ingredients: water, hops, barley, and yeast?
St. Mary’s College of Maryland professors Jeffrey Byrd and Andrew Koch, both experienced brewers themselves, will examine the science behind the art of brewing at the 2010 Aldom-Plansoen Lecture in Schaefer Hall 106 at 4:40 p.m. Wednesday, February 17, 2010. The lecture is free and open to the public.
Byrd, professor of biology, and Koch, associate professor of organic chemistry, both enjoy examining the “behind-the-scenes” biological and chemical processes that go into brewing quality beer. “Attendees will have a greater appreciation of the brewing science and how science meets art throughout the process,” said Byrd.
The lecture, “Brewing a Good Batch: Science, Art, or Both,” is part of the spring semester’s Natural Science and Mathematics Colloquium Series at SMCM.