Science Pub at Salt hill, Lebanon

The Science of Beer: An Ethanology Discussion Leaders: Nathaniel Dominy, Anthropology; 
Ryan Calsbeek, Biological Sciences;
 Dave Hartmann, Brewmaster, Long Trail Brewery

May 14, 2015
5:30 pm - 7:30 pm
Location
Salt hill Pub, Lebanon, NH
Sponsored by
Science & Technology Outreach Office
Audience
Public
More information
Sara Riordan

The Science of Beer: An Ethanology

Long before they understood the alchemy that turns certain sugars into ethanol, humans were using fermentation to produce beverages with superior keeping qualities and enticing pharmacological effects – that feeling of euphoria and sociability that comes from downing a beer. In recent years, microscopic remnants of a beer-like fermented beverage have been found in the crockery of King Tut’s tomb and other archeological sites, leading researchers to wonder how long humans have been imbibing fermented beverages. How is it that human bodies have evolved to treat a chemical – ethanol - as a food? One thing is clear: fermentation and the mind-altering affects of alcohol have had a major impact on economies, politics, cultures and religion. Any substance containing sugars that ferment after contact with the wild yeasts in the air can produce alcohol, and is the yeast that plays the major role in the flavor of beer. So how does that chemistry work? Are there strains of yeast that predominate? Are the strains in the beer we drink today similar to the ones King Tut imbibed? How is the growth of home- and micro-brewing affecting the industry? This is your turn to ask!

Discussion Leaders:
Nathaniel Dominy, Associate Professor of Anthropology; 
Ryan Calsbeek, Associate Professor of Biological Sciences; 
Dave Hartmann, Brewmaster, Long Trail Brewery

Location
Salt hill Pub, Lebanon, NH
Sponsored by
Science & Technology Outreach Office
Audience
Public
More information
Sara Riordan