On the 11th of February Herwig and Chrats embraced the challenge of talking to a non-scientific audience in an event hosted by Pint of Science. In their enthusiastic talks they explained how microbial communities and particular species contribute to the process of cheese and wine making, and how do scientists achieve distinct final products by using different combinations of microbes. The atmosphere was casual and Herwig and Chrats were impressed by the originality of the questions they got! Besides their talks, there was a cheese and wine tasting activity very much appreciated by the audience that now knows better how to select their perfect cheese/wine. The event was a great success!
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