Some lucky group of students in a new CALS course – a fermented foods & beverage laboratory class led by food science professor Jim Steele – will have something pretty big to brag about later this spring. A red lager beer of their design is going to be produced and sold across the state by the Wisconsin Brewing Co. (WBC), including at the Memorial Union.
According to a recent WBC news release, the innovative course includes on-site, hands-on brewing instruction at WBC, where students will receive guidance and insights from Kirby Nelson, WBC’s award-winning brewmaster and 30-year veteran of the beer industry.
The new course is a clear win-win. It provides a valuable opportunity for CALS students, and it’s a strategic partnership for WBC, as well.
“Beer is an integral part of Wisconsin’s history, woven into our fabric of life, and we want to see that heritage continue to grow and thrive,” explained Nelson in the release. “And we couldn’t imagine a better way to inspire new generations than combining our brewing experience, expertise and facilities with the exceptional minds and laboratories of the UW.”
For more information about CALS’ new brewing course and the college’s broader fermentation program, read the Wisconsin State Journal’s recent story “Brew school: Preparing students for the growing craft beer industry.”This entry was posted in Highlights and tagged food science by firstname.lastname@example.org. Bookmark the permalink.