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A previous Science on Tap session. Courtesy photo.




Science on Tap: the science of wine, beer, mead, and spirits

Where: Bo’s Lounge and Function Room at Stark Brewing Company/Milly’s Tavern, 500 Commercial St., Manchester
When: Tuesday, Sept. 6, doors at 5:30 p.m., discussion from 6 to 7:30 p.m. 
Cost: Free and open to the public. Drop-ins are welcome, advance registration on Eventbrite is requested.  
Visit: see-sciencecenter.org/visitors/Science-on-Tap.aspx




A spirited discussion
Winemaker, meadmaker, distillers at Science on Tap

09/01/16
By Angie Sykeny asykeny@hippopress.com



 Have a drink with the experts and learn how alcoholic beverages are made when the fourth season of SEE Science Center’s Science on Tap series kicks off Tuesday, Sept. 6, at Stark Brewing Co. in Manchester.

The monthly forum gives people a chance to chat with scientists and experts about a variety of science topics. The September session, “Spirit: The science of wine, beer, mead, and spirits,” will feature a panel with local distillers, a winemaker and a mead and cider maker.
Science on Tap is not a lecture series but a discussion series in which participants can engage in open dialogue with the panelists in a laid-back, friendly atmosphere.
“We have these in a pub because we want to keep it casual,” Peter Gustafson, development manager at SEE Science Center, said. “We want it to be a place where people can sit down, have a beer, order a bite to eat and have a regular conversation. It’s an informal way for us common people to communicate with the experts.”  
The session will run for an hour and a half and will begin with brief introductions from the four panelists: Brian Ferguson, owner, distiller and winemaker at Flag Hill Winery & Distillery in Lee; Andy Harthcock, owner and distiller at Djinn Spirits in Nashua; Andre Marcoux, head distiller at the hosting venue Stark Brewing Co.; and Michael Fairbrother, head mead and cider maker at Moonlight Meadery in Londonderry.
They will be discussing and answering questions about the chemistry, nuances and process of crafting their respective beverages, from ingredient selection and preparation to production and storage.
This isn’t the first time Science on Tap has featured a food-and-drink-related topic. Past sessions have covered GMOs, understanding the labels behind sustainable seafood, the science of chocolate making and the science of brewing.
“Those kinds of topics are often very popular ones,” Gustafson said. “Not everyone is into 3-D printing, but everyone has to eat and drink, so because of the nature of those topics, they tend to be more appealing to a wider audience.”
While Science on Tap provides a unique opportunity for participants, Gustafson said the panelists are often just as enthusiastic.
“I think anyone who is into a craft — be it one focused on culinary arts or makers and tinkerers or artists — they like to talk about what they do,” he said. “Anytime they can get an audience who is interested in hearing how they do what they do, they’re more than happy to tell their story and educate.”
At the end of each session, participants are invited to fill out a survey indicating other topics they’d be interested in exploring through Science on Tap in the future. The following month’s topic will also be announced at that time. 
“Oftentimes the audience is knowledgeable about these subjects, too,” Gustafson said. “It’s an interesting and fun thing for them to come learn about different areas of science and be able to participate in the process.”





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