Click here to see the current lineup of Science on Tap live events.

 

You walk into Provision Market in the Orange Circle and immediately you’re hit with a dozen different scents. The sweet aromas of coffee, hops, sandwiches and meat and cheese plates fill the air. And sitting attentively on stools and benches are people ready to learn and be entertained. They sip on their beverages and munch on their snacks, and they listen to a guided conversation about science.

Science on Tap


Lia Halloran discusses the intersection of Art and Science

It shouldn’t be too shocking to anyone that ChapmanU Science on Tap was an idea put into practice. When you think about how beer is made, and consider the staggering amount of chemistry that goes into its creation, it should seem natural that when you take a sip of a cold craft beer you should want to talk about science. Naturally, that’s exactly what Dean Andrew Lyon and the Schmid College of Science and Technology wanted to do.

Open to the public, ChapmanU Science on Tap debuted during the 2015 Fall semester with a bang. Three different speakers came in to participate in a moderated discussion and guided Q&A, but with a twist. If the dry and distinctly educational lectures that take place in the classroom aren’t quite your cup of tea, don’t worry – the only tea you’d find in Provisions would be in Stone Brewing’s delicious Japanese Green Tea IPA. Over a glass or two of some delectable craft beers, Dean Lyon paneled with guests like Dr. Erik Linstead to discuss Big Data, and Lia Halloran about the intersection of Art and Science. The conversations are light, breezy, and loose – the kind of science that ANYONE can follow along with.

“Science can be pretty serious stuff at times,” said Dean Lyon. “The work we do as scientists can inform state and federal environmental policy, cure or prevent diseases, create new technologies to improve our ways of life, and so much more. I think that seriousness can sometimes make the subject seem inaccessible to non-scientists – and it just doesn’t have to be that way. By bringing engaging speakers into a relaxed community setting, we hope to make science a little more enticing and interesting to people from all walks of life.”

Erik Linstead at Science on Tap


Dean Lyon and Dr. Erik Linstead discuss Big Data

ChapmanU Science on Tap made its triumphant 2016 debut with current Chancellor of Chapman University and President-elect, Dr. Daniele Struppa on 1/25/2016. Their conversation, titled “The Fourth Dimension”, featured Dr. Struppa elaborating and explaining on his fascination with the geometry of the fourth dimension, and why the spaces of dimension four are important for physicists. With a white board at his side, beer in front of him and marker in his hand, Dr. Struppa broke down the fourth dimension as a postulated spatial dimension – one that’s additional to those determining length, area, and volume. A lively Q&A took place after and, as has become standard at ChapmanU Science on Tap, the conversations continued long after the regular scheduled programming had ended.
Read Chancellor Struppa’s take on the event >>

Daniele Struppa talking with Andrew Lyon


President-elect Dr. Daniele Struppa explains the mysteries and importance of the Fourth Dimension

Also on tap for Spring 2016 will be Dr. Anna Leahy in February discussing “Science, Space Exploration, and Poetry,” and Paul Cook, the General Manager of Irvine Ranch Water District, to discuss California’s drought and water usage in late March. Enjoy a cold beer and educated discussion and join us for Science on Tap.

On Tap 1/25/16:
“The Fourth Dimension” Daniele C. Struppa, PhD
President-elect and Chancellor of Chapman University

On Tap 2/29/16:
“Science, Space Exploration and Poetry” with Anna Leahy, PhD
Associate Professor of English at Chapman University

On Tap 3/21/16:
“Diving Deeper: Understanding California’s Water” with Paul Cook
General Manager of Irvine Ranch Water District