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

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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.

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”

Written questions during the event are welcome.

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 by registering here:

Online participation is free! ($5 suggested donation)
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June 04 2020


Date: June 4
Time: 7:00 pm - 8:00 pm
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