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Watch: Lab-to-Table Conversations: “The Science of Beer” featuring biochemistry faculty and beer science alumni

Beer dates to the fifth millennium B.C.E.—it’s one of the oldest drinks humans have produced. Refining the fermentation and production of beer has been an essential component of human history, but what is the science of beer, and how does it connect to biomedical research?

On Thursday, Dec. 16, at 11 a.m. CT, the Vanderbilt School of Medicine Basic Sciences’ monthly virtual Lab-to-Table Conversation shared how beer and fermentation science connect to biomedical processes in the body, the history of beer in Nashville and how modern science has changed beer production.

The discussion was  moderated by Bruce Carter, professor of biochemistry and associate director of the Vanderbilt Brain Institute. It includes beer science experts: