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Chemistry of Beer

November 19, 2011 @ 6:00 pm - 8:00 pm

You DRINK beer (we won’t ask how much), but do you ever THINK about beer? You should.

Now is your chance to really understand the chemical reactions in beer in a way they would never teach you in high school chemistry!

Sign up for this workshop and you’ll learn:

  • the differences between ale yeast and lager yeast and why it matters;
  • spectroscopy of various beers (you’ll also learn what “spectroscopy” is and how to pronounce it);
  • what’s up with different gases – CO2, N2 and H2 – in beer;
  • what effect temperature has on beer; and,
  • what light does to your beer.

Most importantly for your and your friends’ future beer drinking enjoyment, what makes a good beer go bad?
This unique workshop will be led by Dr. Shelby Hatch, chemistry faculty at Northwestern University, along with the impressive folks at Chicago’s own Metropolitan Brewery.

Get an insider’s view of the craft beer brewing process at Metropolitan and learn about your beloved beverage in whole new ways so you can impress your friends this summer with your beer knowledge. The people at Metropolitan are fun and low-key, but they are serious about craft beer.
Absolutely no science prerequisites necessary but you must be 21 or older.
Sign up now — space is very limited!


November 19, 2011
6:00 pm - 8:00 pm


Metropolitan Brewery
5121 N. Ravenswood (Entrance on Winona St.)
Chicago, IL 60640 United States


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