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Join us for a very special evening looking at all things microbial. Learn how they affect the flavours of what we eat, interact in the chemical processes required for some of our favourite drinks, and make their unique ecosystems in our mouths. This event will include tasting samples of real microbes, better known as beer & cheese! There will also be Pint of Science goodies to be won! This event has also been supported by the Society for Applied Microbiology and will be held on the first floor, accessible by stairs.
Microbiology of the Mouth
Dallas Roulston
(PhD student)
This talk will focus on the microbial population of the oral cavity and how they cause diseases such as dental cavities and periodontitis. It will offer insight into the research at the Eastman Dental Institute and how this can be used to influence clinical practice nationwide.
Cheesy Microbes
Bronwen Percival
(Buyer and Quality Assurance Manager at Neal's Yard Dairy)
This talk will discuss how farming practices can affect the types and diversity of the microbes that are found in raw milk, and how these are important for making cheeses that taste uniquely of the place that they’re made. Please note that raw milk can contain pathogens and as such would not be something we would recommend, especially in high risk groups.
Beer Brewing and Fermentation
Bruno Alajouanine
(Co-Founder of The London Beer Lab)
A representative from the London Beer Lab will be joining us to discuss how we make one of our favourites drinks (beer!) and why we need yeast for the fermentation process. Come and find out how you can make your own favourite brew!
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