- Dec 11, 2007
- Reaction score
- "Detroitish" Michigan
One can only hope.How long before someone puts that in his signature? Classic.
Oh some more things...From http://www.scientificamerican.com/podcast/episode.cfm?id=716465BC-E7F2-99DF-3EAB0C599937C0E6
NPR Science Fridays.Beer Science; And A Cancer Research Report
In this episode, University of California, Davis, professor Charles Bamforth talks about beer science. And journalist Kevin Begos discusses the centennial meeting of the American Association For Cancer Research. Plus we'll test your knowedge of some recent science in the news.
Charlie Bamforth who knows as much about beer as any one and has one of the great titles in all of academia. He is the Anheuser-Busch professor of malting and brewing sciences at the University of California, Davis; and journalist Kevin Begos joins us. He reports on the recent conference of the American Association for Cancer Research.
First up, Charlie Bamforth. He is the author of "Beer: Tap into the Art and Science of Brewing." He spoke at the New York Academy of Sciences in late February, and I wrote about his talk in the May issue of Scientific American, but since Charlie is so entertaining and my column is so short, I thought there was plenty more to explore.I called Bamforth at his office at U.C., Davis.
.....Steve: Until very recently, wasn't water dangerous to drink? Is that part of why wine and beer were the drinks of choice throughout the last 8,000 years or so?
Bamforth: Yeah! Beer is certainly not hospitable for the growth of microorganisms. You know, we don’t have coli scares in beer. Pathogens will not grow in beer and the beer—of course during production it's boiled—beer contains hops which has got antimicrobial components, and so, you know, ales and beers over the years have been safer to drink rather than the water because of these reasons. You know, the early settlers in this country, you know, the story is told of those guys landing up from the rocks. Why? Because of victuals were much spent especially of beer, and, you know, the people, they kept enough beer for the sailors to go back on the Mayflower. The people who were settling there were drinking the local water, and they were getting sick because, you know, if they’ve [they'd] been drinking the ale, and they would've been much healthier.
Steve: Right! You tell that story in the book. You also mention that the first paved street in America, in New York City—in what is now New York City was paved so that the beer wagons could get through better.
He also talks about it here Bamfoth's book on Google books.Click to listen
FLATOW: You're listening to SCIENCE FRIDAY. I'm Ira Flatow. My guest is Charlie Bamforth, author of "Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing." And if you'd like to read some of that, you'll find an excerpt on our website, at sciencefriday.com.
Is it hard to brew beer for yourself? Would you like to try it, Charlie?
Prof. BAMFORTH: Well, I don't brew by myself. I've always been professionally involved in the industry. So I've never gone home and brewed beer. But it's not easy. You know, you want to get it right. And the golden rule if you're going to brew at home is hygiene, hygiene, hygiene, make sure everything's nice and clean. Although beer...
FLATOW: I'm sorry, go ahead.
Prof. BAMFORTH: Although beer is resistant to pathogenic organisms, no pathogens will grow in beer, there are some bacteria that will grow in beer. As far as I know, none that use arsenic. (Soundbite of laughter)
Prof. BAMFORTH: But there are some that will grow in beer, and you've got to make sure you don't introduce them.
Gee, Torg, where E-coli, and other pathogens are concerned...and pathogens in beer, I think I'd go with Professor Bamforth, than anything you cite, or opine on...But that's just me.