'From man's sweat and God's love, beer came into the world' - St Arnold of Metz, Patron Saint of Brewers
Unlike wine, beer is often gulped down without a moment's thought for the skill of the maltsters and brewers who created it. But have you ever wondered what goes on behind the scenes to produce that refreshing pint of your favourite golden nectar? Our 'Science of' series continues with a behind the scenes look - and taste - of craft beer!
Talk and taste your way through the science behind sour and funky beers, courtesy of our partners at Nickel Brook Brewing Co. Find out about the history of brewing, discover how microbiology changed the game and consider why some beer and food pairings trump wine... We'll be exploring the difference behind spontaneous and controlled fermentation and look at how various strains of yeast and bacteria are transforming the way people look at beer in the craft world. With their own dedicated facility, Nickel Brook strive to produce the best sour beer in Ontario, and are constantly experimenting with new styles and techniques. Join us to find out just how they do it. After all - they've got 'Beer, Down To A Science'.
A night for science enthusiasts and beer-lovers to unite - we'll raise a glass to that!
Please note this event is ticketed. Tickets cost $15 for non RCIScience members and can be purchased through Eventbrite.