The New Zealand International Science Festival knows this and wants to show the public at its festival, running from July 6 to 11.
Newly-appointed associate director Chris Green said the scientific process behind beer would be explained in a science of beer event.
While the concept was still being worked on, he believed the brewing process and its history would be covered and participants would be offered a chance to taste different types of beer.
Dunedin's "rich heritage of brewing" would be utilised.
The University of Otago and Otago Polytechnic would be involved in this and other events as the festival's theme of "everyday science, food for thought", allows.
University food science department head Prof Phil Bremer said a range of talks would be held, covering topics from the ancient art of food preservation to the flavours going into food.
The university would also hold an expo on the last two days of the festival to allow the public to see how different parts of the organisation used science, he said.
Polytechnic cookery programme manager Tony Heptinstall said the facilities on campus, such as the Technique Restaurant, would be used for workshops and functions.
Mr Green said a lot of the ground work for the festival was yet to be done, but he wanted to create new events which would "get the community involved".
Hundreds of events were planned, catering for adults through to children, he said.
"We want to ensure the festival is the most successful yet, and generate great experiences for all who attend."
Festival director Sue Clarke believed the event would "benefit greatly" from Mr Green's marketing and communication background.
His previous roles included marketing manager of the Otago Rugby Union and the Highlanders, and sales and marketing manager of Kapiti Fine Foods.
