Brewmaster Dave McLean outlines the differences between small craft brewers and larger breweries like Budweiser or Coors. McLean argues that large breweries apply "science to a process that doesn't want to be the same every time" in order to generate the greatest mass appeal.
Most of the time when we order up some beers, we're just happy to put that life-giving elixir into our bellies, especially after a rough work week. But it isn't often that we actually consider how the delicious beer is created.
Sure, we know that you need hops, whatever those are, and water, and some other stuff, and then you put it in a pot and ... then ... beer happens? Not quite.
Dave McLean details the science of brewing, from the perspective of a craft brewer. - Down to a Science
Dave McLean has a degree in brewing science from UC Davis and is the owner and brewmaster at San Francisco's Magnolia Pub & Brewery.