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12.07.2022

Soon-to-be culinary grads savor fall’s varied menu of activity

Students in the Beverage Management & Service Applications class visit Oregon Hill Winery in Morris. Standing (from left): Kelsyn M. Hart, of Linden; Franchesca R. Guisewhite, of Muncy; Connor J. Raudenbush, of Fleetwood; Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; Bryan Aguilar, of Reading; Sherly F. Mendez, of Tobyhanna; and Oregon Hill owner/operator Karon Swendrowski. Seated (from left): Nataly Acosta, of Shillington; Kayla M. Wilson, of Williamsport; and Zoie B. Boyer, of Watsontown. The students are enrolled in culinary arts technology. Mendez and Wilson are also enrolled in applied management.
Students in the Beverage Management & Service Applications class visit Oregon Hill Winery in Morris. Standing (from left): Kelsyn M. Hart, of Linden; Franchesca R. Guisewhite, of Muncy; Connor J. Raudenbush, of Fleetwood; Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; Bryan Aguilar, of Reading; Sherly F. Mendez, of Tobyhanna; and Oregon Hill owner/operator Karon Swendrowski. Seated (from left): Nataly Acosta, of Shillington; Kayla M. Wilson, of Williamsport; and Zoie B. Boyer, of Watsontown. The students are enrolled in culinary arts technology. Mendez and Wilson are also enrolled in applied management.
During a buffet for family and friends, Franchesca R. Guisewhite, of Muncy, who has petitioned to graduate in December, cooks homemade pasta with creamy leek sauce for her grandmother. The buffet was prepared by students in the Culinary Capstone course. Behind Guisewhite, Connor J. Raudenbush, also a December petitioner for a degree in culinary arts technology, serves a guest.
During a buffet for family and friends, Franchesca R. Guisewhite, of Muncy, who has petitioned to graduate in December, cooks homemade pasta with creamy leek sauce for her grandmother. The buffet was prepared by students in the Culinary Capstone course. Behind Guisewhite, Connor J. Raudenbush, also a December petitioner for a degree in culinary arts technology, serves a guest.

Culinary arts students wrapped up the semester with a variety of experiences.

Students in the Culinary Capstone course recently planned and prepared a three-course menu that they served in Le Jeune Chef Restaurant to an intimate group of family and friends. In addition to the meal itself, students completed a managerial portfolio that includes recipes, costing calculations, purchase orders, menu inspiration and a production plan.

Beverage Management & Service Applications students traveled to Oregon Hill Winery in Morris to observe the wine-making process at the facility that has been family-owned since 1983.

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Alumni Baking, Pastry & Culinary Arts Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff Students
11.22.2022

Penn State DuBois guests get impactful glimpse of main campus

A leadership contingent from Penn State DuBois sweepingly explored Penn College’s main campus on Tuesday, stopping by … walking by … and being greatly impressed by the variety of academic areas and services that give students a full collegiate experience and develop their workforce readiness. Making the visit from the commonwealth campus, about 110 miles west of Williamsport, were: Jungwoo Ryoo, chancellor and chief academic officer; Alex Gasbarre, chief executive officer of Gasbarre Products Inc., a DuBois-based supplier to the powder metallurgy, particulate materials and thermal processing industries; John P. Brennan, director of continuing and community education; and Bradley W. Lashinsky, program director, North Central PA LaunchBox at the DuBois campus.

“Anytime we can learn from one another, and find mutually beneficial opportunities for our students and industry, is a good day,” said President Michael J. Reed, who met Ryoo several weeks ago and bolstered that connection during Tuesday’s visit. “There is much to discuss about our common goals – and ways in which to achieve them – and we welcome the ongoing collaboration.”

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10.10.2022

Brewing instructor to deliver Penn State Extension webinar

Pennsylvania College of Technology’s brewing & fermentation science instructor, Timothy L. Yarrington, will present a free Penn State Extension webinar, set for 7 to 8 p.m. Monday, Oct. 24.

“Brewers Guide to Water and Beer Varieties” will explore how to use an existing water source to make a variety of beer styles. The webinar, intended for home brewers, commercial brewers, beer enthusiasts and educators, will explain how water influences beer quality and how you can impact water composition to improve versatility.

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Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff
09.30.2022

Brewing students win bronze medals in national contest

The 2022 U.S. College Open Beer Championship has awarded two bronze medals to beers brewed by students in brewing & fermentation science at Pennsylvania College of Technology.

In the Belgian-Style Fruit Beer category, “Rachel’s Raspberry Tart,” produced by Rachel J. Gobin, captured one of the bronzes. The other medal was attained in the Robust Porter category by “Group Effort Porter,” a beer that was a full-class effort. The brews were created at the conclusion of the Spring 2022 semester.

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Brewing & Fermentation Science Business, Arts & Sciences Students
09.22.2022

Educator joins task forces focused on science of brewing

Justin M. Ingram, associate professor of biology at Pennsylvania College of Technology, has joined two task forces launched by the American Society of Brewing Chemists.

Ingram was invited to serve on ASBC’s Education Task Force and its Small Brewery Membership Campaign Task Force. The goals of both initiatives promote and support education in small breweries using ASBC’s gold standards.

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Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff
09.14.2022

‘Tunes on Tap’ to feature Penn College brewing grad

A Pennsylvania College of Technology alumna will serve Axemann Brewery’s Hazy Daisy IPA at this Friday’s “Tunes on Tap” in the Community Arts Center’s Capitol Lounge from 5:30 to 7:30 p.m. Doors open at 5.

Rachel Jean Gobin, a May 2022 graduate of brewing & fermentation science – who also earned degrees in baking & pastry arts and applied management – is assistant brewer at Axemann Brewery, Bellefonte. She is originally from Carlisle.

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Alumni Baking, Pastry & Culinary Arts Brewing & Fermentation Science Business & Hospitality Management Business, Arts & Sciences Events
05.11.2022

Connoisseurs find next generation of brewers – right under their noses

Assorted explorations in the science of brewing were eagerly appraised by industry experts last week in Pennsylvania College of Technology’s brewing & fermentation lab.

Ten students graduating with certificates in brewing & fermentation science presented their capstone projects in two evening sessions attended by 15 brewing professionals – four of whom are alumni.

Brews presented were: Irish red ale, saison, green tea hazy IPA, sorghum ale, German hefeweizen, Belgian pale ale, fruited sour and gruit.

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Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff Students
01.13.2022

PSU Extension webinar on hops to feature brewing instructor

Pennsylvania College of Technology’s brewing and fermentation science instructor, Timothy L. Yarrington, will share his expertise in a free Penn State Extension webinar, set for 7 to 8 p.m. Wednesday, Jan. 19.

Coordinated by Penn State Berks, the talk, titled “Managing Bitterness When Pursuing Significant Hop Flavor and Aroma in the Brew House,” has already registered nearly 100 viewers.

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Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff
12.02.2021

Grad personifies vital ingredient for brewing success: diversity

When Jenn Ulmer began her first week of full-time employment as a brewer at Berwick Brewing Co., Brienne Allen, a fellow female brewer of note from Massachusetts, was also at the Columbia County facility conducting research.

Timothy L. Yarrington, brewing instructor at Pennsylvania College of Technology, says Ulmer and Allen are two more examples of women making progress in the male-dominated field.

“Women are entering the field in greater numbers to the benefit of the brewing industry,” Yarrington said. “Increased diversity in the industry strengthens the industry and expands its appeal.”

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Alumni Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff Students
07.02.2021

Logues donate professional-grade brewing system to college

George “Herman” Logue Jr. and George Logue III recently donated an entire brewing system and accessories to the brewing and fermentation science program at Pennsylvania College of Technology.

The equipment, which represents the functional design of large industrial brewing systems, will be used by the college for instructional purposes in its brewing & fermentation science certificate major.

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Alumni Baking, Pastry & Culinary Arts Brewing & Fermentation Science Business, Arts & Sciences Makerspace
04.29.2021

Industry insight infuses student brewers’ craft

Yarrington pours samples for the panelists.
Yarrington pours samples for the panelists.
The nose knows! Hamilton considers the aroma of Andrus's Kölsch attempts.
The nose knows! Hamilton considers the aroma of Andrus’s Kölsch attempts.
The room where it happens!
The room where it happens!
Ulmer holds her samples up to compare the colors to the color index on the big screen. Richards is in the foreground.
Ulmer holds her samples up to compare the colors to the color index on the big screen. Richards is in the foreground.
The array of beer samples glows in the twilight of the evening. (Photo by Jennifer L. Ulmer)
The array of beer samples glows in the twilight of the evening. (Photo by Jennifer L. Ulmer)

Seven students enrolled in Penn College’s brewing and fermentation science certificate presented their beers to a panel of industry professionals at an evening gathering this week.

Visiting campus to lend their expertise were: John Callahan, brewing manager, D.G. Yuengling & Son Inc.; Tom Clark, owner/brewmaster, Berwick Brewing Co.; Mark Fabrizio, vice president of brewing operations Victory Brewing Co.; Sean Hamilton, brewer at New York Beer Project and a 2019 graduate of Penn College’s brewing and fermentation science program; and Philip Jensen, head distiller, Big Springs Distilling Co. Also serving on the panel was David S. Richards, professor of physics.

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Alumni Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff Students
04.03.2021

Instructor featured in Inquirer’s focus on fruit-laced beers

Timothy L. YarringtonAn article in Saturday’s editions of The Philadelphia Inquirer, headlined “Fruit beers tapping into the Philly market in a big way,” includes comments from brewing instructor Timothy L. Yarrington. The Penn College faculty member was among those interviewed about one of the fastest-growing segments of the industry: products infused with all manner of fruit, from such seasonal standbys as pumpkin to pomegranates and bananas. “We’re in a phase now that I call the soft drink-ification of beer and I think it’s generational,” Yarrington told writer Frank Fitzpatrick. “One of the defining characteristics of beer has always been bitterness. But these kids have grown up on soda and sweet cereals. They’re bitter-averse.”

Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff
02.17.2021

Master Brewers Association recognizes Penn College certificate

Pennsylvania College of Technology’s brewing and fermentation science certificate has received notice that it has been recognized by the Master Brewers Association of the Americas. The Penn College certificate is one of only 14 brewing education programs to receive this distinction – and the only program in the Northeast U.S.

A global authority on brewing, the MBAA recognized Penn College’s brewing and fermentation science associate degree in 2018. The program has evolved into a one-year certificate, narrowing the time commitment for students but maintaining the quality of the training. The certificate begins in the Fall 2021 semester.

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Brewing & Fermentation Science Business, Arts & Sciences General Information
12.08.2020

Yuengling scholarship includes Penn College brewing program

With the objective of encouraging and supporting women in the brewing industry, the Pink Boots Society and D.G. Yuengling & Son Inc. have partnered to fund a scholarship and included Pennsylvania College of Technology’s brewing and fermentation science program in the initiative.

The Diversity in Brewing Scholarship provides exceptional women of color in the brewing industry up to $10,000 in scholarship funds to further their brewing education. Students can apply for the scholarship through six brewing programs, including Penn College’s one-year certificate program. Two scholarships are available for Fall 2021; award amounts vary per program, with $9,250 designated for a Penn College scholarship applicant.

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Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff Students
10.27.2020

FAQs on one’s preferred brews

In a video posted in conjunction with National American Beer Day, Timothy L. Yarrington – lead instructor in Penn College’s redesigned brewing and fermentation program – answers the questions he’s asked most often. Whether you are curious about a career in brewing or just interested in knowing which shape of beer glass is optimal, give it a look!

Brewing & Fermentation Science Business, Arts & Sciences Faculty & Staff Students