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Science Cafe with Chris Wirth—Beer, Wine and Bourbon

Join Chris Wirth, associate professor of chemical and biomolecular engineering, tonight at the Supper Club for this month’s Science Cafe Cleveland.

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 Science Café Cleveland’s first in-person event since the start of the pandemic, Wirth 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 his lab.

The event starts at 7 p.m. and doors open at 5 p.m. Admission is free, but table reservations are required. Learn more and reserve your spot for tonight’s conversation.