From the historic campus of Hillsdale College in Hillsdale, Michigan, where the good, the true, and the beautiful are taught, nurtured, and honored, this is the Radio Free Hillsdale Hour, bringing the activity and education of the college to listeners across the country.

So in times like these, yes, you need to be right on the policy. You need to understand the problems with leftism.

You need to stand for all that. But you must do it and demonstrate courage in the process.

This is your host, Scott Bertram, and that's Ron DeSantis, Governor of Florida.

Later on in today's show, we'll hear excerpts from a Hillsdale lecture given by Governor

DeSantis entitled Challenges to American Liberty.

But first, we're joined by Dr. Christopher Hamilton, professor of chemistry here

at Hillsdale College and well-known home brewer around these parts. And as summer begins and

people might be out and about enjoying perhaps an alcoholic beverage, we want to talk with Dr. Hamilton

about the science behind the brewing of beer. Dr. Hamilton, thanks for joining us.

You're very welcome. It's great to be here. How did you get into home brewing? What's

appealing about that for you? So what I enjoy about home brewing is one, well, I enjoy beer,

but two, you know, I'm a biochemist and by training, and there's so much biochemistry involved in beer

and the whole beer making process. You know, the malt that we use, the way it's converted to sugars

to make beer is enzymes that are doing that job. And so I actually brewed a batch of beer last

night. And, you know, doing the mash, you know, heating the water up, it extracts the enzymes.

It breaks down the start, and the enzymes start breaking on the starches.

And you get this kind of flowery looking thing turns to this sweet, sugary, you know, beautiful concoction that, you know, you then boil and add hops too.

And then yeast are going to then ferment that and they're going to go through different enzymatic processes,

and metabolize that and make alcohol,

and then you have CO2 in solution and changing the pH,

and there's just so much chemistry that, you know,

...