Franklin & Marshall College Professor of Biology Rob Jinks concocted the first course of its kind this summer: Brewing Science.

The one-month intensive course and corresponding labs introduced students to the science and art of crafting beer from four fundamental ingredients: water, malted grain, hops, and yeast. 

“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.

The course captured the history of fermentation, the role of brewing in shaping modern microbiology and cell biology, the role of the 1978 Home Brew act in paving the way for today's microbreweries, and the impact of alcohol consumption on health. 

“Brewing Science creates an interesting way for students who might otherwise be hesitant to engage in a course that fits our Natural Science in Perspective (NSP) curriculum well,” Jinks said.

Mark Curi ’27, a government major, liked the idea of enrolling in a science course he could use beyond his academic studies. 

While Curi has brewed everything from Bavarian Hefeweizens to New England IPAs, a taste of the tropics appeals most to his Miami-born tastebuds. 

“A light lager or hazy – specifically more like the island type of beers – makes me feel more like I'm at home,” Curi said.

Guest lecturer Colin Presby’s background fits the island profile perfectly. The 2006 F&M graduate joined a class to share his experience overseeing Carnival Cruise line’s first on-board brewery. 

Concocting craft beer “allows me to be both creative and scientific at the same time,” said Presby, a mathematics major and chemistry minor.

An Aug. 4 tasting at F&M’s Fair Trade Cafe marked the culmination of the course. Attendees carefully examined small samples brewed by students over four weeks, evaluating each beer's appearance, aroma, mouthfeel and flavor.