Up Next
Back to Show
Reactions
Craft Beer Chemistry
Season 2
Episode 13
Ahh, science has never tasted so delicious. It’s been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of those brews all come down to chemistry. In honor of St. Patrick’s Day, Reactions takes on craft beer chemistry.
Support Provided By
10:31
Forever Chemicals last… forever. Can a new technology finally send them to their doom?
8:21
Reducing the carbon footprint of concrete and cement by relying on biology.
9:13
Mosquitos really do prefer some people over others, and this Reactions ep explains why!
13:50
Discover the single most important chemical reaction on Earth, and why we need to kill it.
9:38
This week Reactions dives into something truly out-of-this-world: amorphous ice.
15:51
Are we about to re-define meat? If so, what is meat?!
10:37
Why has the European Union banned certain colors for tattoos?
12:29
Can we solve electric vehicle fires before we fully understand what’s happening?
15:58
Fluffy, delicious bread results when starch gelatinization and flour chemistry combine!
12:35
Join George (and, occasionally, Andrew) as they chart corn’s epic chemical journey.
