The science of brewing – Virginia Tech

The science of brewing – Virginia Tech


[MUSIC PLAYING] WORKER 1: You cut the
yeast on this stuff, right? WORKER 2: Yeah. BRIAN WIERSEMA: We’ve
got a great setup here. It’s really hard to find a
small, pilot-scale brewhouse that replicates what big
brewers do very well. So we can have a transition
from what we do here and take it directly to craft
or pub or commercial brewery. We cannot sell the
beer that’s in here. It’s for research only. So we can do chemical, physical,
and micro analysis on it. But one of the first
things we’re going to do is we’re going to be able to
evaluate sensorily the malt that other faculty
in Virginia Tech are breeding at the
research extension farms. And so we’ll be able
to brew with that, and then compare it
to other beers that are brewed with other
malts from other regions and say that this malt
producers this kind of flavor. But to do that, we need
a trained sensory panel. The Food Science Department has
started a fermentation option within the major. And students can take classes
in the fermentation option. It’s not just about
beer and wine. It’s also about fermented
foods and the good fermentation products and byproducts
that we get in foods and we use to make good foods. So one of the classes
that they take is actually Advanced
Malting and Brewing Science. And so they come
from that class, and they get hands-on
experience here. And then they get
to see how it’s done and can translate it to an
internship or a job later on.

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