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05/16/2008
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May. 16, 2008
The Science of Brewing
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It's beer that made Milwaukee famous -- and in this hour, live from Milwaukee, Wisconsin, Ira and guests raise a glass to the science of brewing beer. How do yeast, water, hops and grain combine to form a lager, pilsner, or ale? The steps in the brewing process seem simple: malting (allowing the barley to partially germinate followed by a roasting process), mashing (heating the grain in water, to convert some of the starches into sugars), and fermentation (converting the sugars into alcohol). But the actual process is quite complicated, requiring tightly-controlled conditions supervised by a master brewer. You need the right temperatures, the right times, and the right ingredients to get that brew to turn out right. This hour we've rounded up the region's best brewmasters to talk about the science of brewing beer, and learn some tips for making your own home brewed treats. We'll also find out how expert beer tasters judge a good brew. Plus, what is it about Wisconsin that made it a center for brewing? We'll talk with the author of a book on Wisconsin's best brews about the natural resources and cultural heritage that put this state on the beerlover's map. We're visiting as the guests of Wisconsin Public Radio. Find out more at their site. |
Produced by Annette Heist, Senior Producer
Guests
-
Russ Klisch
President and Founder
Lakefront Brewery
Milwaukee, Wisconsin -
Lyn Kruger
President and Chief Operating Officer
Siebel Institute of Technology
Chicago, Illinois -
Kirby Nelson
Brewmaster
Capital Brewery
Middletown, Wisconsin -
David Ryder
Vice-president of Brewing, Research and Quality Assurance.
Miller Brewing Company
Milwaukee, Wisconsin -
Robin Shepard
Interim Vice Chancellor for University of Wisconsin
Extension
Associate Professor, Life Sciences Communication
University of Wisconsin, Madison
Author, "Wisconsin's
Best Breweries and Brewpubs," (University of Wisconsin Press, 2001)
Madison, Wisconsin
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