“Brewing is the art of feeding sugar to yeast.” — Jeff Frane, 1994, Zymurgy

Microbes surround our environment, cover ourselves inside out.
In the process of exploting energy sources, they transform substances into something else, sometimes disgusting, sometimes delightful.

Food fermentation tries to harness the power of microbes to produce great taste, memorable aromas and interesting smells. Indeed, most of the flavor associated with fermented food comes from substances produced by the bacteria themselves.

It just takes to stop and think for a couple of minutes to realize how much of the daily food we consume actually involves microbial fermentation: joghurt, chocolate, coffee, cheese, pickles, ham, wine, beer…
It is difficult to think about a day where we haven’t ingested a fermented food of some sort.

The principles of fermentation are the same in the kitchen or in the lab. In Beer&Biology we’ll explore how deep is this connection and how the scientific knowledge can influence homebrewing to control, change and trasform beer.

In this workshop we’ll learn about the fermentation process in homebrewing, in the company of a group of microbiologists that meet once a month to make their own beer. They will lead us through the whole process starting from the raw ingredients and ending with a nice frothy pint of delicious golden beer.

The Beer&Biology event is reserved to active members only. However, we’ll follow up with open discussion about the experience and the intention of collecting ideas on biohacking the homebrewing process to reinvent beer.