Grapes, Grains, and Strains
The science behind the flavours in your drink.
There are so many beers and wines to choose from these days, but what makes them taste different from each other? What separates an ale from a lager, and why does one Merlot taste different to another. Come along to hear UCC microbiology lecturer John Morrissey talk about how he redesigns yeast to make different flavours, let Franciscan Well beer sommelier, Kate Clancy, guide you through the flavours in your craft beer, and get a taste of some of l’Atitude 51’s finest wines, explained to you by their qualified taster. We also have a few more tastes and aromas to make this the best microbiology lesson you’ll ever get!get ticket for event