Chemistry of Beer, Whiskey, Chocolate and more‏

2011 is the International Year of Chemistry celebrating the achievements of chemistry and its contribution to the well-being of humankind. Honest.There's even an official website for it.

Illinois Science Council is using the occasion to explore chemistry in our daily lives. (Even if, perhaps, you don't consume whiskey daily.) You know you're curious about this stuff. So go ahead, sign up for one - or all - of our Chemistry for Adults programs on beer, whiskey and chocolate this spring with others on coffee and cosmetics to follow in the fall.

http://chemistryofchocolate.eventbrite.com/
http://chemistryofbeer.eventbrite.com/
http://chemistryofwhiskey.eventbrite.com/

Illinois Science Council

Celebrates the Chemistry of Chocolate with Blommer Chocolate Company
Wednesday, June 15, 2011 from 6:00 PM - 8:00 PM (CT)

O'Callaghan's Pub
29 W. Hubbard St. at Dearborn
2nd floor
Chicago, IL 60654


Tourists marvel at it, but Chicagoans just smile. In the north Loop at certain times of the day, if the wind is blowing just right, the air is filled with the delicious, delightful aroma of chocolate. It's not magic, it's simply Blommer Chocolate Company's production line briefly brightening everyone's mood.

Whether you consider it a daily necessity, an indulgence, or your drug of choice, chocolate is a marvel. You love it. But to fully appreciate it you should understand its amazing chemical properties. Here is your rare chance to learn more about your beloved sweet treat.

How is chocolate actually made?

What's the real distinction between dark and milk chocolate? And what up with "white" chocolate?

Why does it sometimes turn a grayish color?

What's the role of emulsifiers and incompatible fats?

What are the findings of all those health studies done on chocolate?

2011 is the International Year of Chemistry (as if you didn't already know that). In celebration, the Illinois Science Council is presenting programs about the chemistry in stuff we care about (and perhaps keep stashed in a desk drawer). This unique workshop on the Chemistry of Chocolate will be led by Dr. Shelby Hatch, chemistry faculty at Northwestern University, along with the Melissa Tisoncik, R&D Specialist with the Blommer Chocolate Company.

No science prerequisites necessary but you must be 21 or older. Sign up now -- space is very limited! Other programs involve whiskey, beer, coffee and make-up. Visit IllinoisScience.org for more details.

Blommer Chocolate is a fully integrated chocolate and cocoa manufacturer serving customers around the world. A family tradition, the company was founded in 1939 in Chicago, Illinois by Henry Blommer, Sr., along with his brothers Al and Bernard. Today, with four generations of chocolate makers behind it, Blommer is still family-run and has grown to become one of the largest chocolate manufacturers in North America. Their success is a direct result of dedication to the Blommer brothers’ founding principles – quality, consistency and concern for the customer.

http://chemistryofchocolate.eventbrite.com/

Illinois Science Council

Celebrates the Chemistry of Beer with Metropolitan Brewery
Tuesday, June 07, 2011 from 7:00 PM - 9:00 PM (CT)

Metropolitan Brewery
5121 N. Ravenswood
Entrance on Winona St.
Chicago, IL 60640

You DRINK beer (we won't ask how much), but do you ever THINK about beer? You should. Now is your chance to really understand the chemical reactions in beer in a way they never taught you in high school chemistry!

What affects a beer's alcohol content?

Why is there huge variety in beer flavors?

Most importantly, what makes a good beer go bad? Beer comes in colored bottles because light affects the taste. What exactly happens when beer gets "skunked" and when it does, what can you do about it?

This unique workshop will be led by Dr. Shelby Hatch, chemistry faculty at Northwestern University, along with the impressive folks at Chicago's own Metropolitan Brewery. No science prerequisites necessary but you must be 21 or older.

Get an insider's view of the craft beer brewing process at Metropolitan and learn about your beloved beverage in whole new ways so you can impress your friends this summer with your beer knowledge. The people at Metropolitan are fun and low-key, but they are serious about craft beer.

2011 is the International Year of Chemistry (in case you didn't already know). In celebration, the Illinois Science Council is presenting a series of programs about the chemistry in stuff we care about. Other programs involve whiskey, chocolate, coffee and make-up. Visit IllinoisScience.org for more details.

Sign up now -- space is very limited!

http://chemistryofbeer.eventbrite.com/

Illinois Science Council

Celebrates the Chemistry of Whiskey with Koval Distillery
Thursday, June 09, 2011 from 7:00 PM - 9:00 PM (CT)

Koval Distillery
5121 N. Ravenswood
Chicago, IL 60640

Perhaps you enjoy the occasional (or frequent) glass of whiskey. But do you know making that delicious, aromatic beverage requires proper operation of the dephlegmator, the condenser and the whiskey helmet? Of course you don't. But you should.

You should also know there are precise chemical reactions taking place to distill that lovely liquid they did not teach you in high school chemistry. (If they did teach you, we want to know where you went to high school!)

So think and drink responsibly! Get your "head" in the game, your "heart" in the right place and your "tail" over to Koval Distillery (those were subliminal whiskey terms, FYI) for a unique program offered by the Illinois Science Council on the Chemistry of Whiskey.

This unprecedented "class" will be taught by Dr. Shelby Hatch, chemistry faculty at Northwestern University, with the good folks at Koval Distillery, Inc. You'll learn about the first (legal) whiskey distilled in Chicago since Prohibition!

No science prerequisites necessary, or whiskey drinking experience, but you must be 21 or older. Sign up now -- space is very limited!

2011 is the International Year of Chemistry (as if you didn't already know). In celebration, the Illinois Science Council is presenting a series of programs about the chemistry in stuff we care about. Other programs involve beer, chocolate, coffee and make-up. Visit IllinoisScience.org for more details.

Koval Inc. is the first boutique distillery located in Chicago. Its founders, Robert and Sonat Birnecker, gave up academic careers to bring the distilling traditions and techniques of Robert’s Austrian grandfather to America. Certified both organic and kosher, Koval holds itself to the highest standards of purity and craftsmanship. Koval avoids the common industry practice of outsourcing the production of neutral grain spirits for rectification, making all of its products from scratch. Each step of the distilling process, from the “mashing” to the bottling, is carefully monitored to insure that only the best spirit reaches your lips.

http://chemistryofwhiskey.eventbrite.com/

HI,

I have signed up for the Chocolate program. This is a really cool find, thanks for posting.

Regards,

I'm signed up - guess for which one?

Yeah, of course it's the beer course.

See you at the chocolate program!

Hi,

Chocolate, whiskey and beer are sold out.

I hope those who attend will report back on what they learned. I will endeavor to do the same with the chocolate program.

Regards,

Hi,

I will be at chocolate tomorrow.

How were the whiskey and beer programs?

Regards,

Beer program was a bit rudimentary, but included an interesting experiment that each of the six tables conducted independently on the skunking of beer. Each table was supplied with a UV light source, and exposed beers in clear, green and brown glass, respectively. No surprise at the order of protection each of the bottles provided; the real surprise was how quickly it happened — under 2 minutes for clear glass, at least at our table.