- Food & Drink
- Life Sciences
With over 5000 years of recorded history, beer is man's oldest application of microbiology. The interaction between water, grains, and yeast results in the magical elixir known as beer. In modern times, armed with knowledge of microbiology, brewers have been able to choose how they manipulate microorganisms to make a certain flavor or beer variety. In this way Orpheus Brewery has begun to utilize bacteria, usually seen as spoilage organisms, in their production of deliciously sour beer. In this event you will learn about the microbiology behind sour beer production, and get to taste this science in action, as you sip on different beer samples.
Get your tickets in advance here!
And for a little teaser on one of our special guests for the event...
John Isenhour, Ph.D. has a doctorate in Beer Culture, and was a professional Brewmaster in the 1990’s specializing in Lambic, British, American, and Belgian style ales developing some of the early sour and session style IPA’s. He is currently Chief Technical Brewing Officer at Dry County Brewing in Kennesaw, and is associate professor teaching Beer Culture in the Leven School at Kennesaw State University. Dr. Isenhour has over 40 years of homebrewing experience was a nationally ranked judge in the Beer Judge Certification Program and is a member of the Association of Brewers, Master Brewers Association of the Americas and the American Society of Brewing Chemists.