Biochem Undergrads Win at Fermentation Science

Photo of Sean Hinds and Nate Elliot

Top beer from student competition to be sold at Terrace this spring!

The beer—a red lager that will be called “Inaugural Red”—was selected this past Thursday during a competition held in food science professor Jim Steele’s fermented foods and beverages laboratory class. Six student teams participated in the contest, each presenting a red lager beer of their design to an expert panel of judges.

The top honor went to “team #3,” composed of Andrew Lefeber, Sean Hinds and Elizabeth Wolff. And it’s quite an honor indeed. The team’s beer will now go into full-scale production at the Wisconsin Brewing Company (WBC), which partnered with the UW-Madison Food Science Department to create this unique, hands-on learning experience for students.

In an unexpected twist, another team—Nate Elliot, Adam Bartling and Katherine Habbel—will have the opportunity to see their beer produced. LoBreglio was so intrigued by the beer made by team #5, his personal runner-up, that he offered to brew the beer at the Great Dane.

Sean Hinds and Nate Elliot are both Biochemistry majors.

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