Beer v. wine: Which is the real energy drink?

FST Chair Charlie Bamforth and V&E Chair Andy Waterhouse featured in UC Davis Frontier program

Charlie Bamforth and Andy Waterhouse in the Frontiers Studio

(Appeared September 2007 on UC Davis homepage)

In recent years, researchers have learned that there just might be sound science behind what was once thought to be mere folk medicine regarding the health benefits of beer and wine.

In this segment, two UC Davis experts in the science of winemaking and brewing debate which of the two beverages is better for you.

They include Charlie Bamforth, the Anheuser-Busch Professor of Malting and Brewing Sciences and chair of UC Davisí Food Science and Technology Department. He is the author of several books on brewing and malting science, and he has studied the nutritional merits of beer.

He discusses health merits of beer and wine with Andy Waterhouse, who holds the John E. Kinsella endowed chair in Food, Nutrition and Health and chairs the Department of Viticulture and Enology. Waterhouse's research focuses on the chemicals that affect the taste of wine, and those that relate to the health effects of wine for consumers.

To view the Frontiers program, visit:  http://frontiers.ucdavis.edu/8a.html