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Booze, Booch, Bread, and Brine: The Science of Fermentation

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Amanda T.
Booze, Booch, Bread, and Brine: The Science of Fermentation

Details

Science on Tap goes ONLINE!

Join us for an online event on Thursday, June 4, at 7:00pm PST.

EVENT DESCRIPTION: With social media feeds full of homemade bread, homebrew, and pickling, people seem to be embracing fermentation like never before. In this tasty Science on Tap Online event hear from geneticist Dr. Kevin McCabe https://www.doublestrandconsulting.com , former Quality Manager for Full Sail Brewing and co-creator of KYLA Hard Kombucha as he explains the science behind some of our favorite foods and beverages. Kevin will introduce the biochemistry of fermentation, the microbes involved, and the similarities and differences of how cider, wine, beer, distilled spirits, bread, kombucha, and pickles all rely on fermentation.

Want a taste of one of Kevin’s earlier Science on Tap talks? Search for our podcast "A Scientist Walks Into A Bar" in your favorite podcast app and look for Episode 13 for his talk on "Evolution Under the Influence: Alcohol and the Coevolution of Humans and Yeast" https://viaproductions.org/episode-13-evolution/

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Written questions during the event are welcome!

TWO WAYS TO WATCH LIVE:

COST: Free, with a $5 suggested donation

Make a one-time donation to Make You Think, Inc:
https://makeyouthink.org/support/
OR
If you are able, please support us on Patreon: https://www.patreon.com/MakeYouThink

WATCH LATER: The event will be recorded and available to watch online later on our Facebook videos page https://www.facebook.com/pg/ScienceOnTapORWA/videos/ and YouTube channel https://www.youtube.com/channel/UCbvLxlGWx_q2GxdKKEAwnmQ/

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Science on Tap - Oregon & Washington
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