Two Brothers Brewing teaches biology of beer

Talking about beer is a no-brainer for Eric Scherzer, the quality control manager at Two Brothers Brewing Co.

Recently staff working on programs for Northern Illinois Universitys Science Technology Engineering and Math outreach contacted him about presenting a program on Beer Biology. He quickly agreed.

Scherzer, an NIU graduate, says he would never pass up an opportunity to geek out on beer science. So July 15, Scherzer fired up his PowerPoint filled with equations and presented a program on the science behind the popular beverage.

Scherzer explains that todays beer drinkers want more flavor out of their beverage. He says the sophistication of beer production in America began when European beers started being offered in American bars.

One of the first pioneers of craft beers was probably Sierra Nevada, he says. Then others like Anchor and Sam Adams followed.

Since beer is relatively simple to make, Scherzer says that home brewing has exploded. Scherzer, 32, began brewing at home when he was 23.

My mom bought me a beer kit, but I lost the hops packet somehow, so I went to the local brew store to get hops, he says. When I saw all the options, I lost control and started brewing more and more.

He says brewing beer is a lot like cooking.

You get into adding and trying things, he says. My first batch was a pumpkin ale. It was OK, but I knew I could do better. Even when a batch is not the best, you still drink it.

Scherzers job at Two Brothers is figuring out the right amounts of ingredients needed to duplicate the color and the flavor of a beer, batch after batch.

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Two Brothers Brewing teaches biology of beer