Brewing Science
Elevate Your Homebrew. Master Your Craft.
We’re thrilled to invite F&M alumni, friends, and neighbors to campus for Brewing Science, an immersive class that explores the science behind the perfect pour.
During this hands-on course, you will:
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- Learn all aspects of brewing science using knowledge of water chemistry, malting, diastatic power/enzyme biochemistry, hop chemistry, and fermentation/yeast biology
- Develop and brew two all-grain beer recipes that consider the sensory experience (taste, aroma, mouthfeel, color, clarity/haze), fermentability (alcohol production), efficiency, and cost of the final product
- Explore the history of fermentation, the role of brewing in shaping modern microbiology, biochemistry, and cell biology; the role of the 1978 U.S. Homebrew Act in paving the way for today's microbreweries; and the impact of alcohol consumption on health
- Understand the principles and practice of homebrewing and how it can be scaled to microbrewing
- Work and learn side by side with F&M students and Professor of Biology Rob Jinks, who has over 20 years of homebrewing experience and commercial scale experience
We'll share future registration details as soon as they're available.
Franklin & Marshall College Professor of Biology Rob Jinks concocted the first course
of its kind this summer: Brewing Science. “It's not just science, it's also art. There
are a lot of social, economic, and government regulation aspects to it,” said Jinks,
who has been homebrewing for about 20 years.Frequently Asked Questions
Is this course open to alumni and the public?
We'll share future registration details as soon as they're available.
When and where is the course?
How much does the course cost?
Do I have to be over 21 to register?
How do I register?
Will I earn college course credit toward my degree?
“It's not just science, it's also art.”