The collaborative project taking shape just to the west of the UW-Milwaukee Honors College on Newport Ave. was well attended, with students, faculty and guests from Lakefront Brewery and other community organizations taking a hand in planting seven trees along the western edge of what will eventually become the full-fledged garden.
Sponsored by the Bundesministerium für Bildung und Forschung, and organized by the University of Munich, 30 archaeologists, biochemists and paleobotanists gathered to present new research on the evidence for Celtic Iron Age feasting and drinking behavior.
Keltenbräu 2.0 – Lambic Braggot
Brewed for FoodBev 102 “Taste: The Culture & Science of Fermentation” (February 9, 2017)
Brewed by Bettina Arnold and Josh Driscoll
Juellinge’s Prize: An Iron Age Ale
Brewed for Wisconsin Science Festival (October 22, 2016)
Power Drinking in Prehistoric Europe
Brewed by Josh Driscoll
The new Science and Culture of Fermentation Certificate program kicked off in the Spring 2017 semester with a team-taught gateway course that includes faculty and instructional staff from the College of Letters and Science as well as the Honors College and the School of Architecture and Urban Planning. We are hoping to be able to offer the course once a year – non-traditional students are welcome!
Keltenbräu 2.0 – Lakefront Bragott
Brewed for Wisconsin Science Festival (October 22, 2016)
Power Drinking in Prehistoric Europe
Brewed by Lakefront Brewery
Keltenbräu 1.0
Brewed at Wisconsin Science Festival (October 22, 2016)
Power Drinking in Prehistoric Europe
Bettina Arnold was interviewed by German National Radio (Deutschlandfunk) about the Lakefront braggot she and Ph.D. student Josh Driscoll produced in cooperation with Lakefront Brewery.
The day of the Wisconsin Science Festival “Power Drinking in Iron Age Europe” event! Homer and I packed up all the equipment and give-aways and headed off to campus, where we met up with Josh Driscoll and Russ Klisch in the parking lot outside the Honors College.
National Public Radio did an additional story on the presentation and the project in their food section The Salt: What’s on Your Plate