{"id":22337,"date":"2021-10-26T14:42:32","date_gmt":"2021-10-26T14:42:32","guid":{"rendered":"https:\/\/www.ucf.edu\/pegasus\/?p=22337&post_type=story"},"modified":"2021-11-12T19:05:19","modified_gmt":"2021-11-12T19:05:19","slug":"on-tap","status":"publish","type":"story","link":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/","title":{"rendered":"On Tap"},"content":{"rendered":"

Fall 2021<\/em>\u00a0| By\u00a0Rachel<\/strong> Williams \u201915\u00a0\u201920MA<\/strong><\/em><\/p>\n

On any given day at UCF, students can be found in labs conducting chemistry experiments. Now, that includes brewing beer.<\/p>\n

Students have a chance to learn\u00a0about the ancient craft thanks\u00a0to two brand-new stainless steel\u00a015-gallon Blichmann kettles\u00a0and a fermenter installed at\u00a0the Rosen College of Hospitality\u00a0Management<\/a> this semester. They\u2019ve\u00a0steeped grain, combined it with yeast,\u00a0and aerated the mixture so that it\u00a0fermented and turned into beer over\u00a0a matter of weeks.<\/p>\n

Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about the\u00a0process to understand beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.<\/p>\n

\u201cAs long as humans have been\u00a0living in small groups, they\u2019ve been\u00a0brewing in some capacity,\u201d says\u00a0chef Jonathan Judy, an associate\u00a0instructor at the Rosen College\u00a0of Hospitality Management who\u00a0teaches the course Quality Brewing\u00a0and Fine Beer<\/em>.<\/p>\n

\n
\n \"Video<\/p>\n
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>
\n\t\t\t\t\tPlay video<\/span>\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n

It\u2019s as much a part of American\u00a0history as the Mayflower itself \u2014\u00a0which landed near Plymouth Rock\u00a0in part because the ship was running\u00a0out of its beer supply, which was safer\u00a0than its drinking water.<\/p>\n

Fast forward to 2021, and beer\u00a0is a main ingredient of American\u00a0culture. Last year alone the craft beer\u00a0industry contributed $62.1 billion and\u00a0more than 400,000 jobs to the U.S.\u00a0economy, according to the Brewers\u00a0Association.<\/p>\n

\u201cWhat we\u2019re seeing now in the\u00a0industry is food and beer pairings are\u00a0rising to the same level as food and\u00a0wine pairings,\u201d Judy says.<\/p>\n

That popularity is why students are\u00a0learning about beer in their education\u00a0to become hospitality managers. In\u00a0his class, Judy takes students through\u00a0the process \u2014 beginning with beer\u2019s\u00a0origins to brewing a batch themselves\u00a0that is then used for class tastings.<\/p>\n

Here are some insights Judy\u00a0learned about beer during his career.<\/p>\n

Change is Brewing in the Industry<\/span><\/h2>\n

Brewing has been a leading\u00a0manufacturing industry in America\u00a0since the early 1900s. It wasn\u2019t\u00a0until the \u201970s and \u201980s that the\u00a0niche market of craft beer began in\u00a0people\u2019s garages. In the last 15 years,\u00a0Judy says we\u2019ve seen a significant\u00a0change in the demand for craft beer\u00a0because consumers are increasingly\u00a0interested in quality and supporting\u00a0local. It\u2019s caught the attention of the\u00a0big national brewers that recognize\u00a0craft brewers have come after the\u00a0market share.<\/p>\n

Rosen Sets the Standard<\/span><\/h2>\n

UCF students learn from industry\u00a0professionals in their education to\u00a0become hospitality managers. Take\u00a0Judy, who starting cooking as an\u00a0apprentice in 1990 at 16 years old,\u00a0was a sous chef at a restaurant and\u00a0brewery in Winter Park, and\u00a0over time worked his way up to\u00a0executive chef. He\u2019s been a hobbyist\u00a0brewer since the \u201990s, and recently\u00a0became a level-one Cicerone \u2014 a\u00a0beer certification similar to the\u00a0sommelier certification in wine.<\/p>\n

\u201cWhat I\u2019ve found is that brewing\u00a0is just like cooking,\u201d says Judy. \u201cIt\u2019s\u00a0a transformative process, and I\u2019ve\u00a0always found it fascinating.\u201d<\/p>\n

Passing the Taste Test<\/span><\/h2>\n

The craft of making beer means being\u00a0creative with it, but within reason.\u00a0Beer is made of just four ingredients\u00a0\u2014 grain, hops, yeast and water. \u201cIt\u2019s\u00a0fascinating how you can take those\u00a0four ingredients and make something\u00a0different every time,\u201d Judy says. A\u00a0good beer should have a refreshing\u00a0flavor, a pleasant aftertaste and a taste\u00a0that aligns with its style, he says.<\/p>\n

Finding the Right Beer<\/span><\/h2>\n

Judy says the best moments in class\u00a0are when he witnesses the \u201caha!\u201d\u00a0moment for his students. \u201cI\u2019ve had\u00a0students who didn\u2019t like beer or\u00a0thought they wouldn\u2019t enjoy it but\u00a0then they do. I think for most people\u00a0who don\u2019t like beer, it\u2019s because they\u00a0haven\u2019t found the one for them yet,\u201d\u00a0he says. When trying to find the right\u00a0beer, Judy says consider what flavor\u00a0profiles you like in food. For those\u00a0who like bitter flavors, Judy suggests trying an India Pale Ale (IPA). For\u00a0coffee lovers, try stouts. For those\u00a0who want something light, Judy\u00a0suggests a lager, wheat ale or Belgian-style\u00a0white ale.<\/p>\n

Making the Grade<\/span><\/h2>\n

Reinheitsgebot<\/em> is a German term that\u00a0marks the standard as the country\u2019s\u00a0beer purity law. In place since 1516,\u00a0the law requires that nothing other\u00a0than barley, hops, yeast and water be\u00a0used to produce German beer. \u201cThat\u2019s\u00a0why German beer tends to have\u00a0much less going on than Belgium\u00a0beer, for example, which is made right\u00a0next door but not constrained to the\u00a0same purity law,\u201d Judy says.\u00a0UCF\u00a0students this semester brewed a beer\u00a0in line with the\u00a0Reinheitsgebot<\/em> law.<\/p>\n

Well-Rounded Education<\/span><\/h2>\n

Quality Brewing and Fine Beer\u00a0is one of 10 courses that students\u00a0can take to earn a certificate in\u00a0beverage management<\/a> that started\u00a0this semester. Courses include\u00a0supply chain and logistics, law and\u00a0management to tasting classes with\u00a0beer and wine, which is taught in the\u00a0Anheuser-Busch Beer & Wine Lab at\u00a0Rosen. UCF students ages 18-20 (with\u00a0instructor approval) or older can take\u00a0these classes, many of which are also\u00a0offered online.<\/p>\n

[callout background=”#eeeeee” content_align=”center” affix=”false” css_class=””]<\/p>\n

Stages of Brewing Beer<\/h2>\n

[photo id=”22402″ title=”Inset-art-250×250-a” alt=”Wort brewing machine” position=”center” width=”140px”][\/photo]<\/p>\n

Making Wort<\/h3>\n

In this process, grains are steeped in hot\u00a0water to extract the glucose (sugars).\u00a0Once this process is complete, the solid\u00a0grains are discarded, leaving a liquid\u00a0solution called wort. This is the raw\u00a0material for the beer.<\/p>\n

[divider][\/divider]
\n[photo id=”22403″ title=”Inset-art-250×250-b” alt=”Hop plant” position=”center” width=”140px”][\/photo]<\/p>\n

Adding Flavors<\/h3>\n

Hops and other flavors are added to the\u00a0wort, giving each craft beer its unique\u00a0taste. These extracts are dissolved into\u00a0the solution prior to fermentation.\u00a0Common flavors include fruits, spices,\u00a0coffee and even chocolate.<\/p>\n

[divider][\/divider]
\n[photo id=”22404″ title=”Inset-art-250×250-c” alt=”Beer vat” position=”center” width=”140px”][\/photo]<\/p>\n

Fermenting<\/h3>\n

During fermentation, brewer\u2019s yeast is\u00a0added to the wort. Over time, the yeast\u00a0consumes the glucose, converting it to\u00a0ethyl alcohol and carbon dioxide.<\/p>\n

[divider][\/divider]
\n[photo id=”22405″ title=”Inset-art-250×250-d” alt=”Bottle and can” position=”center” width=”140px”][\/photo]<\/p>\n

Bottling<\/h3>\n

In home or small-batch brewing, sugar\u00a0tablets are added to bottles before\u00a0sealing. The remaining yeast in the liquid\u00a0converts the sugar to carbon dioxide. The\u00a0bottle becomes pressurized, forcing more\u00a0of the gas to dissolve in the liquid.<\/p>\n

[\/callout]<\/p>\n","protected":false},"featured_media":22400,"template":"","categories":[977],"tags":[297],"class_list":["post-22337","story","type-story","status-publish","has-post-thumbnail","hentry","category-feature","tag-rosen-college-of-hospitality-management","issues-1541","issues-fall-2021"],"yoast_head":"\nOn Tap: UCF Students Learn the Science Behind Brewing Beer First-hand<\/title>\n<meta name=\"description\" content=\"Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"On Tap\" \/>\n<meta property=\"og:description\" content=\"Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/\" \/>\n<meta property=\"og:site_name\" content=\"Pegasus Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/UCF\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-12T19:05:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ucf.edu\/pegasus\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@UCF\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/\",\"url\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/\",\"name\":\"On Tap: UCF Students Learn the Science Behind Brewing Beer First-hand\",\"isPartOf\":{\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg\",\"datePublished\":\"2021-10-26T14:42:32+00:00\",\"dateModified\":\"2021-11-12T19:05:19+00:00\",\"description\":\"Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#primaryimage\",\"url\":\"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg\",\"contentUrl\":\"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg\",\"width\":1200,\"height\":800},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.ucf.edu\/pegasus\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"On Tap\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/#website\",\"url\":\"https:\/\/www.ucf.edu\/pegasus\/\",\"name\":\"Pegasus Magazine\",\"description\":\"The Magazine of University of Central Florida\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ucf.edu\/pegasus\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#local-main-organization-logo\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"University of Central Florida\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"On Tap: UCF Students Learn the Science Behind Brewing Beer First-hand","description":"Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/","og_locale":"en_US","og_type":"article","og_title":"On Tap","og_description":"Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.","og_url":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/","og_site_name":"Pegasus Magazine","article_publisher":"https:\/\/www.facebook.com\/UCF","article_modified_time":"2021-11-12T19:05:19+00:00","og_image":[{"width":1200,"height":800,"url":"https:\/\/www.ucf.edu\/pegasus\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@UCF","twitter_misc":{"Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/","url":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/","name":"On Tap: UCF Students Learn the Science Behind Brewing Beer First-hand","isPartOf":{"@id":"https:\/\/www.ucf.edu\/pegasus\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#primaryimage"},"image":{"@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg","datePublished":"2021-10-26T14:42:32+00:00","dateModified":"2021-11-12T19:05:19+00:00","description":"Even though this\u00a0process is\u00a0thousands of years old, these future\u00a0brewmasters are learning about beer\u2019s place\u00a0in the modern world of hospitality\u00a0management.","breadcrumb":{"@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ucf.edu\/pegasus\/on-tap\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#primaryimage","url":"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg","contentUrl":"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap.jpg","width":1200,"height":800},{"@type":"BreadcrumbList","@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.ucf.edu\/pegasus\/"},{"@type":"ListItem","position":2,"name":"On Tap"}]},{"@type":"WebSite","@id":"https:\/\/www.ucf.edu\/pegasus\/#website","url":"https:\/\/www.ucf.edu\/pegasus\/","name":"Pegasus Magazine","description":"The Magazine of University of Central Florida","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ucf.edu\/pegasus\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ucf.edu\/pegasus\/on-tap\/#local-main-organization-logo","url":"","contentUrl":"","caption":"University of Central Florida"}]}},"acf":[],"story_subtitle":"Hospitality management students learn the science behind America's billion-dollar beer-brewing industry. ","story_description":"Hospitality management students learn the science behind America's billion-dollar beer-brewing industry. ","story_thumbnail":{"url":"https:\/\/www.ucf.edu\/wp-content\/blogs.dir\/4\/files\/2021\/10\/1200x800-OnTap-263x175.jpg","width":263,"height":175},"_links":{"self":[{"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/story\/22337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/types\/story"}],"version-history":[{"count":23,"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/story\/22337\/revisions"}],"predecessor-version":[{"id":22589,"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/story\/22337\/revisions\/22589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/media\/22400"}],"wp:attachment":[{"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/media?parent=22337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/categories?post=22337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ucf.edu\/pegasus\/wp-json\/wp\/v2\/tags?post=22337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}