Wisconsin Historical Society: The Science of Beer - Madison

Beer is literally thousands of years old as a historical drink of moderation, and the way it was made in ancient Egyptian times is not dissimilar to the way it is made today. Join David Ryder, chief brewmaster at MillerCoors[hmmm], in an entertaining romp through brewing history as he traces back various styles of beer, ingredients and processing methods, and where the industry is headed today[I'm more interested in craftsmanship of beer, not industrialization of said product art form]. Ryder will describe some of the technical advances of beer making and opportunities afforded by the "Science of Beer" as he talks about hops, barley, beer bubbles and "happy" yeast. Head to The Coopers Tavern on the Square for a special "Science of Beer" menu after the presentation. Registration required by Friday, January 18.

Date: 1/26/2013
Event Time: 1–3 pm
Contact Info E-mail: museum@wisconsinhistory.org
Phone: 608-264-6555

This event is part of the series, Beer: From Ancient Origins to New Traditions. Other events in the series include Toasting Our Fermented Past and Beer and Chocolate.

Reserve space for this free event online.

Ticket Info: Free and open to the public
Registration Deadline: 1/18/2013
Location Description: Four floors of changing exhibit galleries, permanent exhibits and the museum store- located on Madison's Capitol Square
Venue: Wisconsin Historical Museum
Address: 30 N Carroll St 
City: Madison 
Accessibility Info: The site is fully accessible to visitors requiring a wheelchair for mobility.

Event Location URL: http://historicalmuseum.wisconsinhistory.org

Wisconsin Historical Society

Hmm, might go good with some Traditional Latin Mass Sunday morning.  Even a little adoration at Holy Redeemer.

Photo

HT GM