Charlie Bamforth and Kyria Boundy-Mills talk about the importance of yeast in beer brewing.

The science inside beer: How yeasts change beer’s flavor

An inside look into the science of beer analyzes how the four ingredients in beer combine to form the drink. Yeast, one of the four ingredients, which causes fermentation, affects the flavor of beer.

Professor Charlie Bamforth, a

Dr. Kyria Boundy-Mills, UC Davis (photo: Inside Science TV)

biochemist at UC Davis, says in an interview that beer is a great vehicle for understanding science. Dr. Kyria Boundy-Mills, who oversees the Phaff Yeast Culture Collection at UC Davis, is also interviewed in the video. 

Watch the “Inside Science TV” YouTube video, featuring Bamforth and Boundy-Mills, and read the accompanying article by Marsha Lewis.

Media contacts:

• Charles Bamforth, Dept. of Food Science and Technology, 530-752-9476, UC Davis, cwbamforth@ucdavis.edu
• Kyria Boundy-Mills, Dept. of Food Science and Technology, UC Davis, 530-754-5575, klbmills@ucdavis.edu
• Ann Filmer, senior director of communications, College of Agricultural and Environmental Sciences, UC Davis, 530-754-6788, afilmer@ucdavis.edu