Do you enjoy the clove and banana flavor notes of a hefeweizen, or prefer the heartier porters and stouts? Have you ever considered the science involved? In this segment, Ira talks with Charlie Bamforth, a professor of brewing science at UC Davis, about how yeast, hops, grain, and water combine with biology, chemistry, and physics to make a great glass of beer. Bamforth is the author of the new book "Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing." You can read a sample chapter from the book (pdf format) here.
Produced by Charles Bergquist, Director and Contributing Producer