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Podcast: Omaha Science Cafe
Episode:

The Science of Beer
Category: Science & Medicine
Duration: 00:00:00
Publish Date: 2010-03-02 14:41:18
Description:

The March 2, 2010, Omaha Science Cafe focused on the science behind brewing and distilling beer.

Zac Triemert, former co-president of Lucky Bucket Brewing Company and the Sòlas Distillery, was the featured speaker.

His talk focused on the science of brewing and distilling.

Both brewing and distilling start out the same way, managing the chemistry of breaking down the starches in grain into fermentable sugars. The next step is microbiology, managing the yeast fermentation of those fermentable sugars.

Triemert talked about how air, light, time and temperature affect quality of beer. He also discussed the principals of distilling for making vodka, rum and whiskey.

Before founding Lucky Bucket and Sòlas, Triemert earned a bachelor’s degree in microbiology and chemistry, and a master’s degree in brewing and distilling from Heriot-Watt University in Edinburgh, Scotland. He worked as a fermentation microbiologist for six years and was head brewer at Upstream Brewing Company. Lucky Bucket first launched in 2008 and Sòlas Distillery in 2009.
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