Victor Ujor’s fascination with microorganisms — bacteria, fungi, viruses — began with an issue of Time magazine. What he encountered in the pages of […]

  “There’s so much more that goes into brewing beer than just the ingredients,” says Tony Bugher, president of the Jacob Leinenkugel Brewing Company. The […]

A new certificate program offers hands-on production experience and
classroom instruction in the fermentation sciences to give students a
competitive edge in one of Wisconsin’s burgeoning markets

Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW–Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask—and a dream he’ll help CALS pursue.

A class that’s all about the perfect beer.