'After Class' Podcast
Season 1, Episode 3
Beer, Bacteria and Bison a Meeting of Microbial Minds with Bill Hamilton
The biology professor regales us with anecdotes from his Spring Term trips to Yellowstone, his long history as a brewmaster in Lexington, and how he’s helping make W&L a more sustainable campus. You’ll learn more about the microbes that make your beer – and your garden – delicious.
Recorded May 15, 2020
Airs July 21, 2020
"In all my years of brewing, we only had one [bad batch]. It was an amber beer… and it got infected with the sour bugs that you sometimes want in a sour beer but that you don’t want in an amber beer. So I actually kegged it off, and we used it to make a sour beer that then aged for another two years … I made lemonade out of lemons."
Recommendations for a Deeper Dive
- W&L in Yellowstone (Facebook)
- W&L Composting Program
- W&L Sustainability
- W&L Campus Garden
- An article about the gut ecosystem
- Yellowstone Science — The Grasslands & Grazing Issue
- Your Complete Guide To Beer (Fast Company)
- Articles on Stress and Gut Microbiome
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After Class
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