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.
Thursday, June 4, 2020
7:00 pm Pacific
8:00 pm Pacific
This event will take place in a Zoom Webinar. Attendees will be able to participate in the chat and submit questions for the live online Q&A with the speaker.
Attendees will not be visible or audible during the event.
Register for Zoom event.
Available Food & DrinkGrab an (adult) beverage of your choice and join us!