John Sheppard joins this episode to discuss the biological processes attached to beer fermentation. As a Professor in the Department of Food, Bioprocessing and Nutrition Sciences at NC State, John teaches in the Bioprocessing Science major with particular interests in upstream processes and validation.
Click play and you will discover:
- The difference between major beer production and craft beer production.
- How John’s brewing research influenced his career path.
- The physical and chemical factors that determine beer quality.
- How breweries make low and non-alcoholic beer.
Wondering how scientists contribute to the innovation behind beer fermentation? If so, this episode is sure to pique your interest!
Click here to learn more about John and his work!
Episode also available on Apple Podcasts: https://apple.co/3bO8R6q
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