Learning science is an inquiry-based process, that science in schools should reflect the intellectual traditions of contemporary science and that everyone has a role in improving science education. Saint Louis University’s School for Professional Studies introduced the Brewing Science and Operations Certificate program, a one-of-a-kind program that teaches students about the ins and outs of beer production. Part of what makes this program unique is the support from local breweries in the St. Louis area.
The University is partnered with the St. Louis Brewers Heritage Foundation to design a special structure for the programme that contains six courses focusing on educating students about all aspects of the brewing process including: Brewing Essentials, Brewing and Beer Styles, Conditioning/Packaging and Distribution, Biochemistry of Brewing, Flavour/Quality Control and Sensory Evaluation and Brewery Operations and Accounting.
The students learn about brewing their own beer and the details of running a brewery. Faculty includes industry veterans and professional brewers from around the St. Louis area. During the first course, which was taught by Mitch Turner, a Brewing Science program faculty member, the main project required each student to brew their own batch of beer. Turner said that the enthusiasm and engagement from students made the class extra special for him.
The program is still in its infancy, but, according to Turner, it is growing in size and scope every day. “There are small brewers and big brewers involved, and that list is expanding weekly,” Turner said. The programs first cohort just finished their first class this fall, with the second cohort beginning in the spring. Turner said that this program is certain to grow and that there is a large and diverse group of students that are benefitting from the unique information and experience they gain from it.
Radhika Boruah
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