The science and art of brewing and flavoring beer
February 21, 2020LOUISVILLE, Ky. – Flavors and aromas are the key to great beer. Kristy Holsopple and Sam Gambill have developed some uniquely flavored beers for their microbrewery, Holsopple Brewing, including brews flavored with blueberry, toasted hemp seeds and cinnamon, to name just a few.
Holsopple, a microbiologist, and Gambill met at a brewery and each have 15 years in the alcohol manufacturing industry. Now married with two young boys, they share their brewing talents with customers at the brewery. At the next Beer with a Scientist, Holsopple and Gambill will discuss beer sensory terms and how raw materials and yeast create beer aromas and flavor.
The talk begins at 7 p.m. on Wednesday, Feb. 26 at Holsopple Brewing, 8023 Catherine Lane. A 30-minute presentation will be followed by an informal Q&A session.
Admission is free. Purchase of beer or other items is not required but is encouraged. Organizers encourage Beer with a Scientist patrons to drink responsibly.
UofL cancer researcher Levi Beverly, Ph.D., created the Beer with a Scientist program in 2014 as a way to bring science to the public in an informal setting. At these events, the public is invited to enjoy exactly what the title promises: beer and science.
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Betty Coffman is a communications coordinator focused on research and innovation at UofL. A UofL alumna and Louisville native, she served as a writer and editor for local and national publications and as an account services coordinator and copywriter for marketing and design firms prior to joining UofL’s Office of Communications and Marketing.