Chef Jonathan Judy (left) teaches junior hospitality management major Mika Shimada (right) how to correctly bottle beer on Friday in his course Quality Brewing and Fine Beer at the Rosen College of Hospitality.
Benjamin Huber
Inside the kitchen lab at the University of Central Florida’s Rosen School of Hospitality Management, students are measuring, mixing and preparing to bottle their own beer, getting a taste of Florida’s rich, evolving craft industry.
Senior instructor and professional chef Jonathan Judy teaches Quality Brewing and Fine Beer, a course that prepares students for careers in beverage management while guiding them through the brewing process from start to finish.
“They have to understand beer because they’re going to be selling it,” Judy said.
Beer production begins with malted grain, which is soaked to release sugars, then boiled and combined with hops for flavor. Once cooled, yeast is added to begin fermentation — a process that can take several weeks. When fermentation is complete, students bottle their beer, completing a process that mirrors commercial brewing on a smaller scale.
Students most recently brewed an English-style Porter, a dark ale with deep roots in the United Kingdom. Judy said porters were among the first beers produced on an industrial scale, and that the style remains popular among brewers today.
“People get into beer for different reasons,” Judy said. “You get folks that are interested in history, people that like to make something different … or people who want to make a career out of it.”
The craft beer industry has grown rapidly in Florida over the past decade, doubling the number of independent breweries since 2016. Many started as hobbyists and turned their passion for unique, locally made beers into careers.
Judy said understanding the industry is just as important as understanding the brewing process. He said that craft beer has always started at the hobbyist level, with people experimenting, then turning that passion into a career.
Despite its popularity, the industry faces challenges. Smaller breweries often compete with large conglomerates, which can acquire local brands once they become successful.
Still, the market continues to expand, offering opportunities for students to gain experience and launch careers in beverage management.
For students like Mika Shimada, junior hospitality management major, the course offers an experience they wouldn’t find in a traditional classroom.
“I’m from Japan … we don’t have classes like this, the kitchen or tasting classes,” Shimada said.
Shimada added that the hands-on class made the brewing process easier to understand.
“Now I can explain how beer is made to guests or employees, and actually know what I’m talking about,” she said.