From Bedrock to Beverage (Geology Section)

From Bedrock to Beverage: how geology shapes the taste of wine, whisky and beer

An online Zoom lecture from Prof Kevin Hiscock, University of East Anglia. The character of wine, whisky and beer is intertwined with geology, linking landscapes beneath our feet to flavours in the glass.

Wine: Bedrock and soils can influence grapevine nutrition, water availability and microclimate, contributing to the terroir that defines regional wine styles.

Whisky: Hard waters rich in limestone-derived carbonates or soft, peaty waters from siliceous catchments impart distinct qualities during mashing and fermentation.

Beer: From Dublin to Burton-upon-Trent to Prague, reliable and good quality water is obtained from aquifers, with rock-water interaction determining the type of beer that is brewed in this so-called ‘beer belt’ of Europe.

About the speaker

Kevin Hiscock has a first class degree in Environmental Sciences from the University of East Anglia (UEA) and a PhD on the Chalk groundwater chemistry in the vicinity of Norwich from the University of Birmingham, and was awarded the Whitaker Medal 2011 by The Geological Society of London in recognition of an outstanding contribution to hydrogeology. He has recently retired from his position as a Professor in the School of Environmental Sciences at UEA, where he was Head of School for eight years, but continues to pursue his longtime interest in all matters connected to groundwater.

Donations very welcome

Suggested amount £3 DA members, £5 non DA members

Zoom link will be sent out to Geology Section members a few days before the event. All are welcome though – non section members please email geology@devonassoc.org.uk for the link