Close up photo on people holding glasses with alcoholic beverages

Science Café Cleveland: “Beer, Wine and Bourbon”

Everyday products—food, cosmetics, personal care and consumer items—have inherent functionality dominated by “interfacial” phenomena. Beer, wine and bourbon are excellent examples of products that have formulations engineered to achieve specific functionality. Why do different beers sustain heads of different texture? Why does wine weep? And why does bourbon leave a stain?

In this month’s Science Café Cleveland event—the first in-person event since the start of the pandemic and the first Wednesday Café—Chris Wirth, associate professor of chemical and biomolecular engineering, will take the audience through a tour of how interfacial science influences the properties of these tasty products. The levity of this discussion will be paired with some technical detail, practical motivation and parallels to ongoing research in Wirth’s lab.

Hosted by CWRU’s Chapter of Sigma Xi, this event will be held Wednesday, Aug. 10, from 7 to 8 p.m. at the Music Box Supper Club (1148 Main Ave.).

Doors at the Music Box Supper Club will open at 5:30 p.m.

View the event details on Facebook.