SMCM Lecture Analyzes the Science of Brewing Feb. 17
February 2, 2010
Press Release #10-019
As you sip that cold one, do you ever wonder how different beers have such unique flavors and style, given they are made from basically four ingredients: water, hops, barley, and yeast? St. Mary's College of Maryland (SMCM) professors Jeffrey Byrd and Andrew Koch, both experienced brewers themselves, will examine the science behind the art of brewing at the 2010 Aldom-Plansoen Lecture in Schaefer Hall 106 at 4:40 p.m. Wednesday, February 17, 2010. The lecture is free and open to the public.
Byrd, professor of biology, and Koch, associate professor of organic chemistry, both enjoy examining the "behind-the-scenes" biological and chemical processes that go into brewing quality beer. "Attendees will have a greater appreciation of the brewing science and how science meets art throughout the process," said Byrd.
The lecture, "Brewing a Good Batch: Science, Art, or Both," is part of the spring semester's Natural Science and Mathematics Colloquium Series at SMCM.
St. Mary's College of Maryland, designated the Maryland state honors college in 1992, is ranked one of the best liberal arts schools in the nation by U.S. News & World Report, Kiplinger's, and The Princeton Review. Founded in 1840 as Maryland's "monument school" commemorating the state's first capital, SMCM is the state's only public honors college.
More than 2,000 students attend the college, which has the highest graduation rate for all Maryland public colleges and universities, and an SAT average for student admissions of 1848. The school's waterfront campus along the St. Mary's River in Southern Maryland is home to the 2009 National Intercollegiate Sailing Association Co-ed champions.
Category: Lectures and Talks