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Cheers to Science! A Drinkable Feast of Beer, Biotechnology, and Archaeology

Thursday, May 30, 2013
7:30 pm - 9:00 pm

Brewing beer may be humankind’s first biotechnology, representing our earliest attempt to harness the power of living organisms. Dating back to 9000 BC, the craft galvanized the cultivation of barley and wheat, transforming hunter-gatherers into farmers. What did those ancient brews taste like? Find out when you join biomolecular archaeologist Patrick McGovern and pioneering brewmaster Sam Calagione as they explore ancient ales from around the world and retrace their journey to reconstruct a 3,500 year old Nordic Grog. It’s a sensational evening of science, talk, and tasting inspired by the innovative practices of our prehistoric ancestors.

Participants

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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