On Tap: The Science Behind Brewing Beer

On any given day at UCF, students can be found in labs conducting chemistry experiments. Now, that includes brewing beer.

Students have a chance to learn about the ancient craft thanks to two brand-new stainless steel 15-gallon Blichmann kettles and a fermenter installed at the Rosen College of Hospitality Management this semester. They’ve steeped grain, combined it with yeast, and aerated the mixture so that it fermented and turned into beer over a matter of weeks.

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