There are so many variables to control during the process of turning malt, hops, yeast and water into vats of beer, it’s amazing that brewers can create a consistent tasting product no matter where you’re at in the world. But with a lot of chemistry and some careful monitoring, beer brewers can create a quality product year-round, worldwide.
Charles Bamforth is an Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis who knows a thing or two about beer. He’ll be leading a discussion about beer quality and the chemistry behind it at City Hall Tavern in Davis Wednesday, August 12. He’s also teaching a one-day class about appreciating beer at UC Davis this Saturday.