Last week, a panel of expert judges selected the next beer to be produced through the university’s Campus Craft Brewery, a collaboration between the UW-Madison Department of Food Science and the Wisconsin Brewing Company (WBC). The winning beer, an American wheat ale named S’Wheat Caroline, was developed by Daniel Deveney, a junior in mechanical engineering; Jenna Fantle, a senior in food science; and Eric Kretsch, a senior in microbiology.
The competition was held last Wednesday, after weeks of experimentation within food science professor Jim Steele’s Fermented Foods and Beverages course. Six student teams participated in the contest, each presenting a wheat beer of their design to a panel of expert judges from WBC, MillerCoors, Lake Louis Brewing and the Wisconsin Union.
This is the second year of the Campus Craft Brewery program. This endeavor once again gives students an excellent hands-on opportunity to craft a recipe, source ingredients, consult with experts, create a beer and have it judged. The class culminates with all the students taking part in full-scale commercial brewing of the winning beer at WBC.
S’Wheat Caroline will be first released in May 2016 at the Sett in Union South and distribution across Wisconsin will follow.
For more information, see the NBC news video segment on the winning brew.This entry was posted in Highlights and tagged food science by shibtester. Bookmark the permalink.