The Science of Brewing Beer

Audio

11/28/2008

Nov. 28, 2008

The Science of Brewing Beer

It's beer that made Milwaukee famous -- and in this hour, in a rebroadcast of a segment from our trip to 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.

We rounded up some of 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.

Produced by Flora Lichtman, Correspondent and Managing Editor, Video

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

Nov. 28, 2008