Yeast is a wonder-microbe responsible for making bread and beer delicious, and it has helped scientists score Nobel prizes for years. Join us a Professor Matt Bochman explains how this single-celled organism has yielded scientific breakthroughs for decades and how science and craft beverages have recently joined forces to tickle your taste buds.
We’ll be in the back room of Bears Place (1316 E 3rd St) at 6:30 pm. As always, Bloomington Science Cafe is free and open to anyone (over 21)!