Chemistry of BeerActivity by Monica Metzler | added on May 15, 2011 | United States
Sponsor(s): Illinois Science Council and Metropolitan Brewery, Chicago
Chemistry of beer is a unique program offered to the adult public to open people's minds to thinking about chemistry in unexpected ways. This program will address alcohol content, flavors, and "skunking" of beer. It will be offered at a local craft brewery and led by a professor of chemistry from Northwestern University.
CHEMISTRY of BEER
You drink beer (we won't ask how much), but do you ever think about beer? You should. Now is your chance to really understand the chemical reactions in beer in a way they never taught you in high school chemistry!
What affects a beer's alcohol content?
Why is there huge variety in beer flavors?
Most importantly, what makes a good beer go bad? Beer comes in colored bottles because light affects the taste. What exactly happens when beer gets "skunked" and when it does, what can you do about it?
Illinois Science Council brings you a unique workshop on the Chemistry of Beer, Tuesday, June 7, 2011 led by Dr. Shelby Hatch, chemistry faculty at Northwestern University, along with the impressive folks at Chicago’s own Metropolitan Brewery. You will get an insider's view of the craft beer brewing process at Metropolitan. No science prerequisites necessary but you must be 21 or older. You’ll learn about your beloved beverage in whole new ways so you can impress your friends this summer with your beer knowledge.
|Topic:||workshops, chemistry program, beer||Audience:||general public|