UFV Science Cafe
Beer, bread, and pickles: the science of fermentation
What do beer, bread & pickles have in common? Fermentation—one of the oldest methods of food preservation. Event open for everyone!
October 9
UFV Chilliwack Campus Library
3-4:30 PM
Bring a clean mason jar for pickle samples, and a reusable coffee mug!
Speakers:
Nick Fengler (BSc ’10)
Old Yale Brewing, Brewmaster
Nick shares his passion for the brewing process, highlighting how at each stage — from ingredient selection to yeast strain — shapes the fermentation process of the final product.
Dr. Alesandros Glaros
UFV Food & Agriculture Institute
Alesandros will discuss the basic science of fermentation, its importance to both food security and cuisine, as well as emerging technologies that are shaping food systems in exciting ways.
Mark Hart
Rise Baking Lab, Founder
Mark, Rise Baking Lab founder, will explore the key variables that control sourdough fermentation, the byproducts it produces, and the steps involved in cultivating a vibrant sourdough culture.
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