The science behind Tassies best craft brews to be explored by nation’s ‘beer nerds’

Beer aficionados far and wide will hop online or into a local brewery next month learn the intricate science of beer making from Tasmania’s best brewers. FIND OUT WHERE TO SCORE TICKETS >>

Researcher Kelsey Picard and PHD student, Matthew Fielding are running a live streamed beer tasting event as part of National Science Week called 'Science Made Beerable'. Picture: Zak Simmonds

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A NEW and fast growing cohort of nerd will be hopping online to take part in National Science Week next month thanks to an upcoming Tasmanian event.

Self professed beer nerds and local scientists Kelsey Picard and Matthew Fielding combined their love of liquid gold and passion for science to create Science Made Beerable.

The scientific live-streamed tasting event will be broadcast across Australia from Hobart Brewing Co on Evans St on August 19.

Participants will have a carefully curated four-pack of crisp cans concocted by local brewers Hobart Brewing Company, Shambles Brewery, OCHO Beer and Van Dieman Brewing to sip as they learn the intricate science of beer making from the brewers themselves.

Online participants will have the four-pack delivered to their door ahead of the event and those attending on location will receive their beers on entry.

The brewers have each put forward a beer they think highlights “the amazing science that goes into a brew”.

Mr Fielding, an ornithologist and University of Tasmania PhD student, said he had “really gotten into the world of craft beer” in recent years.

“As a scientist I have always found the science behind beer interesting and what makes beers so different,” he said.

“It’s very intricate.

“During the mashing process, if you change the degrees of temperature [by one or two], you can have an effect on the end result. The pH of the water also impacts it.”

Researcher Kelsey Picard and PHD student, Matthew Fielding are running a live streamed beer tasting event as part of National Science Week called 'Science Made Beerable'. Picture: Zak Simmonds

Tasmania’s craft beer scene exploded about five years ag taking the number of local breweries from “hardly any” to “probably” more than any other state per capita.

“A lot of the interesting beers that are coming out now are these odd wild yeast and barrel aged beers,” Mr Fielding said.

“Beer nerds love talking about beers, so they’ll definitely be tuning in.”

Ms Picard, a plant scientist and geneticist, said she was a “big fan of drinking beer” and was most interested her favourite hoppy flavours come from a flower bud.

She said after COVID-19 hit, she and Mr Fielding brainstormed ways to bring science to the public online and engage new audiences.

“I think our even offers a platform to share science with people who may not realise that there is a lot of science involved in beer making,” she said.

“I think we’re going to draw in two different cohorts. Naturally scientific events attract science minded people and scientists and members of the public who are interested in science in general.

“But there’s also a really big craft beer nerd following – people who are obsessed with beer and the way beers are made.”

Science Made Beerable was the recipient of a $2000 National Science Week grant.

National Science Week runs from August 15-23.

Those participating in the event online should order their Science Week four-pack by August 10.

Sales are open for limited onsite tickets. You can also find the event on Facebook.