Join West Chester University Chemistry professor Dr. Roger Barth as he discusses the science behind what you taste when having your favorite brew. In this presentation, Roger breaks down what the anatomy of what flavor really is, from taste and aroma to the mouthfeel and flavor threshold of your beer. Go beyond enjoying your homebrew, and learn the science of where bitterness, phenols, sourness, and malt character truly originate during your brew day.

• Speaker(s):
• Roger Barth