What’s the science of sugar? What happens in a beer lab? Find out on this week’s episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Tom Price, Lab Manager at Brooklyn Brewery. He talks about his job duties as a lab manager and gets into some of the science behind sugar in the fermentation process. Learn about the affect sugar has on brewing and hear Tom share some essential brewing tips. This program was brought to you by Whole Foods Market



“You can add a surprising amount of sugar to a beer without it negatively affecting anything. 20% of total fermentables is totally reasonable.” [17:00]
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