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Welcome to Science Talk, the weekly podcast of Scientific American for the seven days starting May 9th.

I'm Steve Murski. This week on the podcast,

Beer. We'll talk with Charlie Bamforth, who knows as much about beer as anyone, and has one of the

great titles in all of academia. He's the Anheuser-Busch Professor of Malting and Brewing Sciences

at the University of California, Davis.

And journalist Kevin Begos joins us. He reports on the recent conference of the American

Association for Cancer Research. First up, Charlie Bamforth, he's the author of Beer,

tap into the art and science of brewing. He spoke at the New York Academy of Sciences in late February,

and I wrote about his talk in the May issue of Scientific American,

but since Charlie is so entertaining,

and my column is so short, I thought there was plenty more to explore.

I called Bamforth at his office at UC Davis.

Professor Bamforth, great to talk to you.

That's nice to talk to you.

What is beer?

Beer is a fermented beverage based on mulched cereals and spriced with hops,

the fermentation involving Saccharomyces, brewing yeast.

...