YCC 1 |
| The basic process of beer fermentation from a small-scale perspective will be discussed. From malting the barley and mashing the malt, through fermentation and conditioning, to packaging the finished product, particular attention will be paid to the role of chemistry in the development of regional beer styles and traditions. Connections will be made between steps in the process and results in the final product including color, bitterness, aroma, body, and taste. Many of these connections will illustrate the subtle, but important role that small chemical details can play. |
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The Chemistry of Alcohol
1:30 PM-4:15 PM, Sunday, April 6, 2008 Marriott Convention Center -- Julia, Oral
Younger Chemists Committee |