Although domestication of livestock, pets, and crops is well documented, it is still unclear to what extent microbes associated with the production of food have also undergone human selection. For this month’s Science on Tap, Chris White, founder of White Labs, lecturer at the Siebel Institute of Technology, and author of Yeast: A Practical Guide to Beer Fermentation, presents traits and qualities of several strains of yeast used in industrial applications such as bread-making and beer-making. White, a member of the Master Brewers Association of America, will discuss evolutionary history and character diversity of yeast strains including their stress tolerance, sugar utilization, and flavor production characteristics. You may finally learn exactly why you love your favorite beer. Join IGERT and the Center for Excellence in STEM Education for White’s presentation, “Genetic Diversity of Yeast in Your Glass and What It Means,” at 7 p.m. Wednesday (Sept. 12) at Morgantown Brewing Company.
Inquiries may be sent to Kimberly Quedado at kimberly.quedado@mail.wvu.edu.
For more information visit the event page on Facebook.