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It's the University of Wisconsin beer class with beer tastings!

But this is quite serious. It's a fermentation and zymurgy class in the bacteriology department, with prerequisites in microbiology, biochemistry, and organic chemistry.

[The teacher Jon] Roll said students will plot yeast growth curves, learn how to properly pair foods with a variety of beers and taste test their creations....

MillerCoors has donated a $100,000 set of pilot-scale brewing equipment to the College of Agricultural and Life Sciences to train future fermentation experts and advance the science of biotechnology....

?It?s meant to benefit first and foremost our students and our future,? [UW Chancellor Biddy] Martin said, adding it would also supply the industry with ?a pipeline of well-educated, motivated graduates who can step right in and help the companies that they choose to work with. It?s a win-win.?...

?We?re thrilled to celebrate the roles that fermentation plays and to create the scientists of the future that will lead us forward in a whole host of products and technologies that will be crucial for this state?s and our nation?s success,? [CALS Dean Molly Jahn] said.

Just one of the many wonderful reasons to attend the University of Wisconsin-Madison. And the night is young here in Madison, where it is time, once again, to celebrate fermentation.

Full post as published by Althouse on September 18, 2008 (boomark / email).