By Andi Anderson
Iowa State University offers a unique class that helps students learn microbiology, biochemistry, and scientific research through the study of wild yeasts and brewing.
The Biochemistry of Beer Laboratory is taught by Professor Scott Nelson in the College of Agriculture and Life Sciences and introduces students to laboratory science using real fermentation projects.
The course received additional support in 2024 through a grant from the CALS Innovation and Entrepreneurship Faculty Fellows Program.
The funding helped provide brewing kegs and ingredients such as barley and hops. Nelson described the support as a “nice bit of recognition for a course that’s fun, but also a fair bit of work.”
Many students who enroll are not science majors. “Maybe they looked through a microscope in high school, but they never really had a wet lab experience or were given a project they were responsible for,” Nelson said. “It turns out that yeast can be a good gateway to learn about microbiology, biochemistry and the scientific method. Though it can be a slow and sometimes frustrating process, by the end of the year, students usually succeed in isolating a yeast, and they get to make a beer with it.”
Students begin by collecting wild yeast samples from natural sources such as plants and fruit. They examine these samples in the classroom and laboratory to identify suitable yeast strains.
After testing, students move selected yeasts into a food-safe kitchen where the yeast is mixed into a mash and left to age for more than a month. While tasting is not required, eligible students may sample their finished brews.
Local breweries have shown interest in the course. Students once partnered with No Coast Brewery and Blank Park Zoo to capture yeast from a lion’s mane to create a special beverage for Zoo Brew events.
Nelson described the result as “really good -- a cross between a Belgian wit and a German Hefeweizen. The beer hasn’t been commercialized yet, but that could still happen,” he said.
Students have also isolated possible new yeast species. Former student Everett Hargrove collected samples from flower petals and walnuts. “It was really interesting: Both the lectures that included the history of brewing and the hands-on experience in the lab," he said. His yeast showed strong brewing qualities and unique genetic traits.
“I’m still making beer from it at home,” Nelson said. “We’re writing a paper about it. If it’s published, Everett’s name will be there as a co-author.”
Nelson continues to share his passion for brewing while introducing students to science through real-world learning.
Photo Credit: iowa-state-university
Categories: Iowa, Education