‘The Science of Beer’ the focus of March 2 Omaha Science Cafe

The next Omaha Science Cafe will focus on the science behind brewing and distilling beer.

Zac Triemert

Zac Triemert, co-president of Lucky Bucket Brewing Company and the Sòlas Distillery, will be the featured speaker on Tuesday at 7 p.m. at the Slowdown, 729 N. 14th St.

His talk will focus on the science of brewing and distilling.

Both brewing and distilling start out the same way, managing the chemistry of breaking down the starches in grain into fermentable sugars. The next step is microbiology, managing the yeast fermentation of those fermentable sugars.

Triemert will talk about how air, light, time and temperature affect quality of beer. He also will discuss the principals of distilling for making vodka, rum and whiskey.

Science Cafes on the Web Visit http://www.unmc.edu/sciencecafe/index.htm for more information about the Science Cafes.

Before founding Lucky Bucket and Sòlas, Triemert earned a bachelor’s degree in microbiology and chemistry, and a master’s degree in brewing and distilling from Heriot-Watt University in Edinburgh, Scotland. He worked as a fermentation microbiologist for six years and was head brewer at Upstream Brewing Company. Lucky Bucket first launched in 2008 and Sòlas Distillery in 2009.

Science Cafes are held in Omaha the first Tuesday of each month. They are free educational events sponsored by UNMC, BioNebraska and the Nebraska Coalition for Lifesaving Cures. They aim to increase science literacy by getting young adults interested in science by presenting it in a casual setting.

Free pizza will be provided by the Nebraska Coalition for Lifesaving Cures for the first 50 people in attendance.