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Especially one for the home brewers and beer lovers out there. Spend the evening with Professor Kay Yeoman and Dr Chris Ridout, and discover more about the history of brewing, the difference a yeast strain can make, and why scientists have brought back old barley varieties for the craft brewing industry.
New Beers from Old Barleys
Dr Chris Ridout
(Senior Scientist, John Innes Centre )
There is a worldwide explosion in craft brewing and a huge demand for exciting new beer styles and flavours. Whilst hops have been the centre of attention in recent years, the focus is now shifting towards other brewing ingredients, especially malt. Our research covers all aspects of the barley malt supply chain from fundamental aspects of disease resistance through to grain quality and brewing performance, and spans both sides of the Atlantic with trials in USA and Canada. We have found unique malt properties in old barley varieties, and started New Heritage Barley Ltd to develop them.
A brief history of the science of brewing
Professor Kay Yeoman
(Professor of Science Communication, School of Biological Sciences at the University of East Anglia)
Yeast strains are hugely important in brewing-but other than producing alcohol what else do they contribute? Beer or lager, what’s the difference? Why does it matter if a yeast is top or bottom dwelling?
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