Booze, Booch, Bread, and Brine: The Science of Fermentation

When: Thursday, June 4, 2020

Where: Visit our Facebook page at 7pm on Thursday for the Facebook live show (refresh until you see the video post), or watch the high quality version on Zoom. Click here to register for Zoom

Cost: Free, with a $5 suggested donation. Make a one-time donation to Make You Think, or please support us on Patreon.

Food and Drink: Grab an (adult) beverage of your choice and join us!

Science on Tap is a science lecture series where you can sit back, enjoy a pint, and laugh while you learn. Listen to experts talk about the science in your neighborhood and around the world. You don’t have to be a science geek to have fun—all you need is a thirst for knowledge!

Science on Tap goes online!*

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.


Written questions during the event are welcome!

The event will be recorded and available to watch online later on our Facebook videos page and YouTube channel.

Find this event on Facebook and Meetup.

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.

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