OT-Where was this class when my GPA could have used it??
Posted: Mon Nov 10, 2008 10:32 am
Raise a glass: University of Wisconsin offers a class on that strange brew—beer
—Megan Twohey
November 10, 2008
Jon Roll, an instructor at the University of Wisconsin, wants to make one thing clear about a new course creating buzz on the Madison campus.
"This is not a course to help kids go out and slam beers on Friday night," he said.
Since the school announced it would launch a class this spring on beer brewing—one of the nation's first major colleges to do so—undergraduates have been scrambling to sign up, graduate students have been quick to offer their assistance, and medical students have been wondering whether they too can participate.
But Roll, who will teach the course, insists that has nothing to do with the school's reputation for beer guzzling, made evident by its No. 1 party school ranking in recent years by Playboy and Princeton Review, or by Wisconsin's binge drinking rate—the highest in the country.
No, he says, interest in the course springs from the region's long history of making beer. The course, in the university's bacteriology department, will focus on fermentation rather than consumption.
MillerCoors donated $100,000 in equipment that can make 10 gallons—roughly two cases—of beer at a time.
So what's going to happen with the final product?
"The students will sample it and critique it," Roll said. "But beyond that we'll probably dump any excess. We have absolutely no plans to distribute or sell it."
—Megan Twohey
November 10, 2008
Jon Roll, an instructor at the University of Wisconsin, wants to make one thing clear about a new course creating buzz on the Madison campus.
"This is not a course to help kids go out and slam beers on Friday night," he said.
Since the school announced it would launch a class this spring on beer brewing—one of the nation's first major colleges to do so—undergraduates have been scrambling to sign up, graduate students have been quick to offer their assistance, and medical students have been wondering whether they too can participate.
But Roll, who will teach the course, insists that has nothing to do with the school's reputation for beer guzzling, made evident by its No. 1 party school ranking in recent years by Playboy and Princeton Review, or by Wisconsin's binge drinking rate—the highest in the country.
No, he says, interest in the course springs from the region's long history of making beer. The course, in the university's bacteriology department, will focus on fermentation rather than consumption.
MillerCoors donated $100,000 in equipment that can make 10 gallons—roughly two cases—of beer at a time.
So what's going to happen with the final product?
"The students will sample it and critique it," Roll said. "But beyond that we'll probably dump any excess. We have absolutely no plans to distribute or sell it."