The Science of Beer and Brewing

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12/03/2010

Dec. 03, 2010

The Science of Beer and Brewing

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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

Guests

Charles Bamforth
Author, "Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing" (Financial Times Press, 2010)

Anheuser-Busch Endowed Professor of Brewing Science

University of California, Davis

Davis, California

Dec. 03, 2010