The science of beer digs into the chemistry of beer by exploring the impact of water pH and what elements are causing specific flavors derived from hops, malts and other ingredients. Learn about the enzymatic pathway to the production of malt sugars, how to precisely quantify aspects like color, bitterness, alcohol content and more. Even though this is the most scientific approach to beer, we got your back - university professor Garth from Mount. St. Mary’s has a knack for making it all digestable. Just like the beer itself.
Event Time: 3 pm - 5:30 pm
You must be 21+ with a valid ID to purchase and attend the class. No one under 21 will be permitted.