The History and Science of Beer

Four simple ingredients, one complex result!

Beer has been brewed and drunk in one form or another for thousands of years. From the early barley gruels, to modern pale ales and cappuccino stouts, the end product has varied hugely in colour, style, flavour and strength. Despite all of this, the brewing process remains basically unchanged.
In this talk, Dave Mason, unapologetic lover of real ale, CAMRA member and kitchen beer brewer, will cover a brief history of brewing, explain the basic concepts involved and give a brief introduction to starting out as a home brewer.

Hope to see you there 1st March at the Ship and Mitre.

The SciBar team

November – Genes regulating ageing and the quest for immortality

Hundreds of genes are now known to regulate ageing and have been shown to increase longevity by up to 10 fold in animal models. Studies of species with exceptional longevity – like bowhead whales, or disease resistance – like naked molerats, may help to improve human health and prevent diseases.
Dr. J.P. de Magalhaes, University of Liverpool, leads the Integrative Genomics of Ageing Group. Their research broadly focuses on understanding the genetic, cellular and molecular mechanisms of ageing.

Discuss your thoughts and ideas in the informal surroundings of one of Liverpool’s premier pubs. No prior knowledge or experience necessary.

3rd November

It’s science but in a bar. See our Facebook page or follow @merseysci for more information.

Venue: SciBar is held at the Ship and Mitre, 113 Dale Street, Liverpool L2 2JH. We meet in the upstairs room; turn right immediately as you enter the porch and climb the stairs.

Timings: SciBar is held at 7.30pm on the first Tuesday of the month and is usually finished by 9.00 – 9.30pm, although informal discussion can go on later. There is usually a comfort break after about 45 minutes, but anyone is free to come and go as they wish.

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