As professor of brewing science at the University of California, Charlie Bamforth has what many of his students suspect is the best job in town. He has spent his career studying the biotechnology and 8000-year history of brewing. He is keen to talk up the benefits of beer and especially its advantages over wine – a message the beer industry seems strangely reluctant to champion. Michael Bond listened in over a few glasses of chilled American lager at Bamforth’s local brewery in Davis.
You’ve spent your career studying brewing. What excites you about it?
What I love is the beauty of …
