In this podcast, I talk to Charles Bamforth of the University of California, Davis, about the surprisingly complex chemistry of beer, and the pivotal role microbes play in making it happen.
Dr. Bamforth is the Anheuser-Busch Edowed Professor, selected after an international search, specializing in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production.
Beer: Tap into the Art and Science of Brewing- Charles Bamforth (Author)
Download the interview: mp3 (39.5 min | 36 megs)