They make our Champagne sparkle; they fizz-up our beer; a pint of Guinness just wouldn't look right without them.

The lowly bubble has a hard life: always under pressure, and always on the move. Kids love them, and to be honest, adults do too.

But where do bubbles come from? Why do bubbles rise faster in champagne than lager?

We've seen reports that bubbles in Guinness go down - what's that all about?

Dr Andrew J Alexander form the School of Chemistry at Edinburgh University will help you understand the fizzics and chemistry in a glass of beer.

Date - May 31

Time - 7pm

Location - Boyd Orr Lecture Theatre, University of Glasgow.

Sponsored by the British Association for the Advancement of Science.

Ray McHugh (r.mchugh@admin.gla.ac.uk)

First published: 29 May 2007