News about Brewing & Fermentation Science

The first graduating class of Pennsylvania College of Technology’s brewing and fermentation science major is fully employed and ready to share its talents with employers and beer lovers.

The six graduates are among more than 800 students participating in Penn College’s commencement exercises May 17-18 at the Community Arts Center in downtown Williamsport.

“I am very proud of the hard work this group has put in over the past two years of rigorous study,” said Timothy L. Yarrington, instructor of brewing fermentation and science. “I am also happy to have them joining the community of educated professional brewers. I look forward to following their successes as their careers take shape.”

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Among the recent capstone presentations held across campus, graduating students in Penn College’s brewing and fermentation science degree presented their culminating brews to an audience that included natural sciences and hospitality faculty. Two presentations were conducted, with the soon-to-be-professional brewers offering small assessment samples of their two final brews. “The primary goals of these events were twofold: one benefit to the students was to add feedback and commentary on their capstone beers from a random group of consumers to the feedback they received from the professional panels I assembled earlier in the semester,” said Timothy L. Yarrington, instructor of brewing and fermentation science. “Another was to expose the students to the challenge of engaging consumers about their beers and explaining the history, processes and rationale that inform their characteristic color, flavor and aroma. Brewers rely on professional and consumer feedback to inform their choices. We are also continually in a position to increase the beer IQ of the consumer through educational dialogue.” Six students will graduate May 17 with Associate of Applied Science degrees in brewing and fermentation science.

An article about the Happy Valley Brewery in State College – including a Q&A with Christopher P. Good, an employee who soon will be among the first graduates of Penn College’s brewing and fermentation science major – is featured in the latest issue of Provisions magazine. “Part of the program is required internships, so all of us are graduating with some hands-on experience in a production brewery,” Good says of the major. “Then we have our hands-on labs where we’re taking recipes through full production, through peer review and analysis, and then we’ve actually rebrewed them for our capstone work.” Provisions, published in State College, is dedicated to “stories from Pennsylvania’s food scene.”

Two papers presented by Pennsylvania College of Technology employees at the annual conference of the Applied Business and Entrepreneurship Association International were selected “Best Session Paper” and will be invited to be published in the Journal of Business Leadership.

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Penn College’s unique associate degree in brewing and fermentation science, one of the few programs recognized by the Master Brewers Association of America, prepares students for a variety of rewarding careers in the growing brewing industry. The hands-on program is led by master brewer Timothy L. Yarrington, who has more than 25 years of industry experience. “I want to have some influence on the next generation of brewers and make sure that we never lose that pleasure and that joy of the hard work of learning and the discipline of brewing,” Yarrington affirms in a video added to the college’s YouTube channel. “It’s special, for sure.” One member of that new generation is Eric J. Tuller, a brewing and fermentation student from Montoursville, who has high praise for his academic mentor: He’s “not a guy who’s just sat and learned everything from books without ever pursuing it,” Tuller says of Yarrington. “He’s actually out there in the field doing it. His knowledge has a lot more weight than someone who’s just reading up on it.”

Penn College and its brewing and fermentation science major were well-represented Tuesday in Harrisburg, where faculty and an administrator attended a “Tapping Into Pennsylvania’s Beer Industry” event at the Governor’s Mansion. Among those on hand were several employees instrumental in development of the two-year degree, including D. Robert Cooley, associate professor of anthropology/environmental science; Justin M. Ingram, assistant professor of biology; and David R. Richards, professor of physics. “The experience provided us the opportunity to collaborate with industry leaders, share insight about our program and discuss internship opportunities,” said Michael J. Reed, dean of sciences, humanities and visual communications, who accompanied faculty members and provided the photos. The group watched the “Poured in PA” documentary, which outlines the opportunities and challenges associated with the multibillion-dollar craft beer industry. The film includes a pre-Penn College segment about Timothy L. Yarrington, a professional brewmaster, highlighting the importance of education and high standards within the field. (Yarrington, an instructor of brewing and fermentation science at the college, was unable to attend the event.)

Penn College’s brewing and fermentation science major was again featured at Saturday’s Billtown Brewfest in Pine Square, organized by the Lycoming County Visitors Bureau and the Brickyard Restaurant & Ale House in celebration of craft beers. The second annual event offered two three-hour tastings from among an impressive range of regional brewers, and included musical entertainment on the stage outside Trade & Transit Centre II.

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“Poured in Pennsylvania,” a documentary that explores the commonwealth’s thriving craft beer industry, will be screened Friday, July 27 – the eve of The Billtown Brewfest in downtown Williamsport. The film features Timothy L. Yarrington, instructor of brewing and fermentation science at Penn College, and is scheduled from 6-8 p.m. in the Michael Ross Center at Trade & Transit Centre II (144 W. Third St.). From America’s oldest brewery to taprooms popping up in small towns, GK Visual’s film follows Pennsylvania’s storied beer past, delves into recent growth and aims to capture the full tale of the beer industry in The Keystone State. Filmed throughout 2017 from Philadelphia to Erie, “Poured in Pennsylvania” visits breweries old and new, large and small … and a few that are still on the path to opening. Sponsored by the Lycoming County Visitors Bureau, Penn College and Straub Brewery, the free showing is limited to the first 240 people who register online. Penn College will staff a table at the Pine Square event from noon-7 p.m. Saturday, July 28, greeting alumni and sharing information about the college and its brewing and fermentation science major. Using the “PCTBrewfest” code when registering will reduce the ticket to $30 ($10 off).

The Master Brewers Association of the Americas has recognized Pennsylvania College of Technology’s brewing and fermentation science degree as one of only 12 approved programs – and the only approved program in the U.S. Northeast.

Established in 1887, MBAA is a nonprofit, professional, scientific organization dedicated to advancing brewing, fermentation and related industries. A globally recognized authority on brewing, the international association has more than 4,000 members in over 50 countries.

“The Master Brewers Association of the Americas is the standard bearer for the ‘success through knowledge’ foundation on which we have built Penn College’s brewing and fermentation science program,” said Timothy L. Yarrington, instructor of brewing and fermentation science. “It is extremely gratifying to have our efforts validated by such a venerable and esteemed association of professional brewers and brewing scientists. As we continue to grow and develop this program, I look forward to helping ensure that our work aligns with the MBAA’s high standards.”

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A visit to America’s oldest brewery was on tap for brewing and fermentation science students on Wednesday. Along with their instructor, Tim Yarrington, the students received an in-depth tour of D.G. Yuengling & Son Inc. in Pottsville. John Callahan, Pennsylvania brewing manager for Yuengling, gave the Penn College contingent an inside look at the plant’s modern operation and historical artifacts. Students on the tour were Luke H. Brown, of Beaver; Ian M. Miller, of Williamsport; Ryan J. Hampton, of Williamsport; and Eric J. Tuller, of Montoursville.
Photos by Tom Speicher, writer/video editor

From the Spring 2018 Penn College Magazine: Nationally recognized brewing expert Tim Yarrington teaches the modern science of an age-old craft in the college’s brewing and fermentation science major. Read “Brewing: Seriously Sciency.”

Penn College’s two-year brewing and fermentation science major, the first of its kind in Pennsylvania, attracted the attention of Newswatch 16 on Friday. The ABC affiliate’s Kristina Papa visited the School of Sciences, Humanities & Visual Communications for a talk with students Ryan J. Hampton, of Williamsport, and William B. Ernst-Wingfield, of Picture Rocks; as well as Timothy L. Yarrington, instructor of brewing and fermentation science. The segment premiered during WNEP’s 5 p.m. newscast.

Hundreds of thousands of visitors will soon flock to the Pennsylvania Farm Show Complex & Expo Center to celebrate the commonwealth’s leading industry, and Pennsylvania College of Technology students and employees will be on hand for an interactive peek into the real-world applications of “degrees that work.”

“A beloved tradition of Penn College, the Pennsylvania Farm Show continues to be the highlight of the new year. During the weeklong festivities, members of Admissions, Alumni Relations and Academic Affairs bring Penn College to Harrisburg and showcase all of the amazing opportunities that await students on campus,” said Claire Z. Biggs, coordinator of admissions events and services. “Through our interactive and hands-on activities, we hope that friends of the college will come to learn what makes applied technology education so special.”

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A collaboration of art and science has crafted a logo for the new brewing and fermentation science degree at Pennsylvania College of Technology.

The logo, designed by Morgan N. Keyser, of Dillsburg, a 2017 graduate of the college’s graphic design major, is being used on various materials, including glassware promoting the brewing and fermentation science associate degree major that launched for the Fall 2017 semester.

“I thought this was a great example of interdepartmental program synergy,” said Timothy L. Yarrington, instructor of brewing and fermentation science. “Branding can be the key to success in the brewing industry.”

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Pennsylvania College of Technology’s new brewing and fermentation science degree was highlighted at the Billtown Brewfest on Saturday. Held in downtown Williamsport at Midtown Landing, an area behind Trade and Transit Centre II, the festival featured 30 craft breweries offering tastings. Representatives from the college’s Admissions, Alumni Relations and Corporate Relations offices were on hand for the event, answering questions about the new major and greeting alumni in attendance. Also participating was Timothy L. Yarrington, instructor of brewing and fermentation science and an award-winning brewmaster, who visited with fellow brewers and promoted Penn College’s academic entry into the industry. “I thought it was a great event in a great location,” Yarrington said. “It was good to see so many of my brewing peers here in Williamsport and be able to taste so many great products. I enjoyed catching up with some old friends and also making some new ones. I look forward to this becoming an annual Williamsport tradition.” Organized by the Lycoming County Visitors Bureau and Brickyard Restaurant & Ale House, the celebration of craft beers offered two three-hour tastings and featured entertainment by two local bands – The No Maddz and The Family Ties. Penn College’s brewing and fermentation science degree begins this fall.

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