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Chef Jonathan Judy (left) teaches junior hospitality management major Mika\u00a0Shimada (right) how to correctly bottle beer on Friday in his course Quality Brewing and Fine Beer at the Rosen College of Hospitality.<\/p>\n
Benjamin Huber<\/p>\n
Inside the kitchen lab at the University of Central Florida\u2019s Rosen School of Hospitality Management, students are measuring, mixing and preparing to bottle their own beer, getting a taste of Florida\u2019s rich, evolving craft industry.<\/p>\n
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.<\/p>\n
\u201cThey have to understand beer because they’re going to be selling it,\u201d Judy said.<\/p>\n
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 \u2014 a process that can take several weeks.\u00a0When fermentation is complete, students bottle their beer, completing a process that mirrors commercial brewing on a smaller scale.<\/p>\n
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.<\/p>\n
\u201cPeople get into beer for different reasons,\u201d Judy said. \u201cYou get folks that are interested in history, people that like to make something different \u2026 or people who want to make a career out of it.\u201d<\/p>\n