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

See a recording of this event on our Facebook video page or YouTube channel.

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, 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 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.

  • Event Date

    Thursday, June 4, 2020

  • Start Time

    7:00 pm Pacific

  • End Time

    8:00 pm Pacific

  • Tickets

  • Venue


  • Location

    Visit our Facebook page at 7pm on the day of the event for the Facebook live show (refresh until you see the video post), or watch the high quality version on Zoom. Register for Zoom event.

  • Available Food & Drink

    Grab an (adult) beverage of your choice and join us!
  • Find this event on