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Beakers of beer in the Hops and Brewing Analysis Lab. (Tom Campbell/Purdue University College of Agriculture)
Purdue University officials are pushing back against the notion a new program will allow students to officially minor in beer.
The new fermentation minor program will teach students how to apply knowledge of fermentation to several industries. Students will take 18 credit hours in a variety of areas, including brewing beer.
Purdue Food Science senior academic advisor Allie Kingery says the fermentation minor will send students into more than just the alcohol industry, though.
"It is something in the industry - not just the food industry - but many different industries that are really having a different understanding of the capability of fermentation," Kingery says.
She adds that the term "fermentation" could give some people the wrong idea.
"There's a lot of products that are in that category that people are very comfortable with and then there's products in that category people are, assume to be very uncomfortable with," Kingery says.
The university is joining more than a dozen other colleges across the country offering students college classes that'll include expertise in beer brewing. While students can choose to focus on beer and wine, some of the classes are restricted to those 21 and older.
People's Brewing Company owner Chris Johnson sees the education students receive through this program helping to create more qualified workers for the growing craft beer industry.
"They'll be able to get jobs doing more things in the brewery because they'll have a better understanding of how things are working," Johnson says.
READ MORE: Indiana Hops Farmers Pin Financial Hopes To Craft Beer Trend
For students that choose to focus the minor on beer fermentation, the science they'll learn through the program could make their expertise valuable for the beer industry.
"Having the science background, the understanding of how things are working on a microbial, a microscopic level can really help them troubleshoot in all different areas of brewing," Kingery says.
Johnson sees this program as a way to bring talent into local productions like his.
"We're really excited to see the university taking steps in this direction. It's really great for our industry," Johnson says.
Students can also study the fermentation processes used in pharmaceuticals, cocoa and bread. The fermentation minor will first be offered next spring, with the potential to possibly become a major in the future.
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