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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:
- Bailey Spaulding, founder and CEO of Jackalope Brewing Co. and Vanderbilt University Law School alum
- Linus Hall, president and co-founder of Yazoo Brewing Co. and Owen Graduate School of Management alum
- Andrzej Balinski, research core facility manager in the chemistry department and beer science expert
