Bochman, Matt, Molecular Biologist
- Date
2016-07-24
- Main contributors
Bochman, Matthew; Shanahan, James
- Summary
-
Water. Hops. Malted barley. Yeast. Put them together and you have a delicious beer — usually. But as IU molecular biologist Matthew Bochman shares on this week’s podcast, conditions common to the production of certain craft beers can sometimes inhibit their production, risking a growing segment of a nearly $55 billion industry. On this week's episode of Through the Gates, Bochman explains how yeast is used to produce beer and how his research has helped one local brewery improve their product.
- Publisher
The Media School
- Genre
Interview
- Subject
Current events
- Locations
Bloomington; Indiana
- Collection
Through the Gates at IU_Podcast
- Unit
The Media School
- Language
English
Access Restrictions
This item is accessible by: the public.