Lecture / Seminar Community Event Wheelchair Accessible Family & Kids
[email protected]
(902) 679 8604
At Acadia, we're firm believers that education is a truly lifelong pursuit. Acadia Lifelong Learning (ALL) is a community of learner 50+ connected by a shared joy and passion for learning, knowledge sharing, and community.
Beer - It's complicated, by Alex Speers
The talk will explain how the speaker got involved (hooked!) in the fascinating study of beer production. First, a short introduction to the steps of beer production will be given. Alex will them then point out the pitfalls of processing beer and why it is so difficult, in contrast to wine, to consistently make the same beer. The complexity of the fermentation process will be highlighted and the forces that cause yeast flocculation explained. Fermentation modelling will also be demonstrated. The variation of barley malt and how it can influence beta-glucan hazes, premature yeast flocculation, and beer stalling will be highlighted. Finally, if time permits the prediction of bacterial cell death on beer pasteurisation will be discussed.
[email protected]
(902) 679 8604
At Acadia, we're firm believers that education is a truly lifelong pursuit. Acadia Lifelong Learning (ALL) is a community of learner 50+ connected by a shared joy and passion for learning, knowledge sharing, and community.
Beer - It's complicated, by Alex Speers
The talk will explain how the speaker got involved (hooked!) in the fascinating study of beer production. First, a short introduction to the steps of beer production will be given. Alex will them then point out the pitfalls of processing beer and why it is so difficult, in contrast to wine, to consistently make the same beer. The complexity of the fermentation process will be highlighted and the forces that cause yeast flocculation explained. Fermentation modelling will also be demonstrated. The variation of barley malt and how it can influence beta-glucan hazes, premature yeast flocculation, and beer stalling will be highlighted. Finally, if time permits the prediction of bacterial cell death on beer pasteurisation will be discussed.
Admission
Pricing: Free
32 University Avenue
Wolfville, Nova Scotia
902-585-5242
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More venue Info
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