Experts Discuss the Science of Beer

Beer is one of the oldest drinks humans have produced. The process of refining the fermentation and production of beer has been part of human history. But what is the science of beer and how does it connect to biomedical research?

For the Vanderbilt School of Medicine Basic Sciences’ monthly virtual Lab-to-Table Conversation on December 16, Bruce Carter, professor of biochemistry, associate director of the Vanderbilt Brain Institute, and beer science expert discussed the science of beer with panelists:

Bailey Spaulding, JD – CEO and founder of Jackalope Brewing Company and Vanderbilt University Law School alumna,

Linus Hall, MBA – President and co-founder of Yazoo Brewing Company and Vanderbilt University Owen Graduate School of Management alumnus, and

Andrzej Balinski, MS – Research core facility manager in the Vanderbilt University Department of Chemistry and beer science expert.

The panel discussed the history of beer both globally and in Nashville, the science of beer and fermentation, how this science has changed in modern times, and how beer and fermentation science connect to biomedical processes in the body.