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The science of beer



Beerology, the Museum of Science’s annual event scheduled for May 12, is about more than just drinking beer—it’s about the science of it, too.

This might seem an odd mix, but as Ethan Cox, president and cofounder of Community Beer Works, LLC, explains, “The beauty of beer is that it’s both art and science. The art comes in knowing how to blend the ingredients and in foreseeing the flavors they’ll yield down the road, the sensory aspect of it all. But it is otherwise a lot of science. On the boiling or brewing side, it’s organic chemistry, and, most critically, on the fermentation side, it is microbiology: you’re a yeast manager. And if you do it all right, if you keep things very clean, like a lab, your one-celled friends will turn sweet barley water with hops into yummy, wonderful beer.”

And there will be plenty of that yummy beer on May 12. Running from 6 to 9 p.m., the event features sample brews, food, presentations on the ever-growing home-brewing hobby, and more.

Order tickets online at sciencebuff.org or by calling 896-5200, extension 385. Admission is thirty-five dollars for museum members and forty dollars for nonmembers; admission includes ten drink tickets good for one three-ounce beer tasting each, commemorative beer mug, and access to permanent museum exhibits and galleries. For adults twenty-one and over with I.D. only.

 

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