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How do brewers turn a handful of simple ingredients into the frothy, delicious beverage we call beer? Patrick Horn and Bryan Hermannsson from San Francisco’s Pacific Brewing Lab take us inside their testing facility and show us how a new beer is born. Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes.