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Cheers to Science! Nordic Grog: Brewing on the Wild Side

Thursday, May 29, 2014
7:00 pm - 8:30 pm

Join biomolecular archaeologist Patrick McGovern and pioneering brewmaster Sam Calagione as they explore the biotechnology of ancient ales from around the world, and reconstruct an ages-old Nordic Kvasir. Taste the results of chemical, botanical and pollen evidence taken from a 3,500‐year‐old Scandinavian drinking vessel. Observe the results of several kinds of special fermentation to discover just how wild yeast can get. It’s a sensational evening of science, beer and conversation, inspired by the innovative practices of our ancestors.

This program will premiere a special version of Dogfish Head Kvasir fermented with wild yeast.

This program is presented in collaboration with Wythe Hotel, Brooklyn.


Sam CalagioneBrewer

When Sam Calagione opened Dogfish Head in 1995, it was the smallest commercial brewery in America. Today Dogfish is among the country’s fastest-growing breweries. He is the author of Brewing Up a Business and Extreme Brewing, and co-authored He Said Beer, She Said Wine.

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Patrick McGovernBiomolecular Archaeologist

Patrick McGovern is the scientific director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia, where he is also an adjunct professor of anthropology.

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