The History of Food Science in Denmark - Part 3 - The Secret of Your Modern Beer

University of Copenhagen
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24. juni 2019 beer research history, food production history, food research history, Henrik Siegumfeldt, Leif Skibsted, Royal Veterinary and Agricultural University, The Department of Food Science, the history of beer, the history of beer production, the history of food science, UCPH FOOD
Link to the History of Food Science in Denmark – episode 4

Link to the History of Food Science in Denmark – episode 1

Link to the History of Food Science in Denmark – episode 2

In episode 3 - The Secret of Your Modern Beer, Professor in Food Chemistry Leif Skibsted interviews Associate Professor Henrik Siegumfeldt about beer.

The quality of the beer in ancient times was very inconsistent. At first the beer was brewed by people in every small city and some were better at it than others. Everybody would be capable of brewing a good beer once in a while. The problem was to do it again. And if you did brew a good beer it would expire fast, so you could not distribute it to other cities. Then it was discovered that you could reuse the leftovers from a previous brew to start a new one and the yeast ring was developed. Hear more about the history of beer production in this episode of The History of Food Science in Denmark – The Secret of Your Modern Beer.