The Science of BEER!

Cheryl Parker, Brewery Manager, UNH, Summer Anderson, Brewmaster, Merrimack Brewer of Anheuser-Busch, John Wagner, Brewer and founder of Spyglass Brewing Company, and Michael Hauptly-Pierce, Brewer and founder of Litherman’s Limited Brewery.

Opening/Introductions 00:38
Explanation of the Brewing Process 08:32
Explanation of using spent grain to make bread 12:54
Where do Porters and Stouts fit into the beer sprectrum 14:05
What is the most technically challenging beer that the brewers make 14:53
Explanation of why there has been an increase of craft brewers in the last two decades 16:11
How does different water effect the brewing process 20:04
What type of beer styles can we expect from the brewers coming down the road 22:18
How local brewers fit into the resurgence of communities going local 26:33
Brewers explain how they use the guidelines when brewing beer 29:01
The Catalyst of the Craft Brewing Boom 30:49
Best way to pour beer and drink beer 31:58
The Science classes needed for the Minor in Brewing (UNH) 33:59
How is climate change affecting the brewers making beer 36:04
How do the brewers handle yeast 39:32
Brewers give one piece of advice to the new home brewer 46:28
Are there flavors or techniques that are best served either warm or cold 49:26
The Beneftis of Aluminum or Glass for distribution 51:47
Closing 56:54

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