Friday, May 19, 2000
Bad beer boosts chemists' spirits
By Kristina Goetz
The Cincinnati Enquirer
COVINGTON — Ever wonder what it is about bad, bitter beer?
At the Central Regional meeting of the American Chemical Society, about a hundred chemists and other beer buffs learned Thursday about two flavor compounds — acetaldehyde and diacetyl— two nasties that can give beer a funny taste.
“Scientists shouldn't support the stereotype that we're a bunch of eggheads in lab coats behind closed doors,” said Jeff Seeley, an analytic chemist for Procter & Gamble and a conference organizer.
“I hope this changes the perception of how scientists learn.”
The presentations on brew were a light note to the more than 600 papers presented by scientists from across the region at the con ference at the Northern Kentucky Convention Center in Covington.
Researchers explained in detail yeast settling, nutrition and aeration. But many just came for the tasting.
After giving his presentation, Dennis Rotondo, quality process manager for Anheuser-Busch Brewing Co. in Columbus, acted as bartender.
“Who would like to taste what acetaldehyde tastes like in beer?” he asked.
And just as in any other chemistry experiment, he handed the scientists a control sample in the right hand and a test sample in the left.
“When you pick up a Budweiser, you're going to have a preconceived notion of what a Budweiser is supposed to taste like,” Mr. Rotondo said. “Know that it ain't supposed to taste like latex paint.”
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