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Wide-ranging tour enlightens state Senate committee chairs

Haywood marvels at the breathing chest of a "patient" in the School of Nursing & Health Sciences, where Dean Sandra L. Richmond (left) explained the simulation aids available to nursing students.

A bipartisan group of state legislators, all present for President Davie Jane Gilmour’s budget request to the Senate Appropriations Committee in February, got a follow-up look at Penn College during a trip to main campus on Tuesday. Touring a number of instructional labs with Sen. Gene Yaw (chairman of the college’s board of directors), administrators, faculty and staff were Sen. Art Haywood (D-Cheltenham), minority chair of the Health and Human Services Committee; Sen. Thomas H. Killion (R-Middletown), who chairs the Community, Economic and Recreational Development Committee; Sen. Daniel Laughlin (R-Erie), chair of the Game and Fisheries Committee; and Sen. Sharif Street (D-Philadelphia), minority chairman of the Banking and Insurance Committee. Along for the visit were H. Fred Walker, director of Erie County Technical School; Kendall Alexander, Haywood’s communications director; and three members of Street’s staff: policy assistant Micah Mahjoubian, legislative aide Angel Betancourt and special assistant Kenneth Carter. Some members of the Senate contingent, who collectively represent highly populated areas from Erie in the northwest to Philadelphia in the southeast corner of the commonwealth, also enjoyed lunch in Le Jeune Chef Restaurant.

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Alumni Brewing & Fermentation Science Faculty & Staff Sciences, Humanities & Visual Communications Students

Inaugural graduating class of brewers ready to use skills

The first graduating class from Pennsylvania College of Technology’s brewing and fermentation science major all have jobs lined up in the industry. lab. From left are: William B. Ernst-Wingfield, of Picture Rocks; Mark R. Kitchen, of Danville; Christopher P. Good, of State College; Luke H. Brown, of Beaver; Sean J. Hamilton, of Buffalo, N.Y.; and Ryan J. Hampton, of Williamsport.

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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Brewing & Fermentation Science Sciences, Humanities & Visual Communications Students

Soon-to-be grads present capstone brews to discerning judges

An amber glow awaits assessment.
An amber glow awaits assessment.
An attentive audience fills the brewing lab in the Hager Lifelong Education Center. Brewing instructor Yarrington (at right) listens to Ryan J. Hampton offer enlightenment on the history of pale ales. Hampton, of Williamsport, also holds a bachelor’s degree in philosophy.
An attentive audience fills the brewing lab in the Hager Lifelong Education Center. Brewing instructor Yarrington (at right) listens to Ryan J. Hampton offer enlightenment on the history of pale ales. Hampton, of Williamsport, also holds a bachelor’s degree in philosophy.
Examining the aroma and color of samples are (from left): John Callahan, brewing manager at D.G. Yuengling & Son Inc.; Justin M. Ingram, assistant professor of biology; and David S. Richards, professor of physics.
Examining the aroma and color of samples are (from left): John Callahan, brewing manager at D.G. Yuengling & Son Inc.; Justin M. Ingram, assistant professor of biology; and David S. Richards, professor of physics.
Discussing the style standards of American amber ales and his own “take” on the style is Mark R. Kitchen, of Danville.
Discussing the style standards of American amber ales and his own “take” on the style is Mark R. Kitchen, of Danville.
Sean J. Hamilton, of Buffalo, N.Y., schools guests on the topic of “AMG” (amyloglucosidase enzymes).
Sean J. Hamilton, of Buffalo, N.Y., schools guests on the topic of “AMG” (amyloglucosidase enzymes).

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.

Brewing & Fermentation Science Sciences, Humanities & Visual Communications Students

Magazine features member of brewing major’s inaugural class

Christopher P. GoodAn 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.”

Accounting & Finance Brewing & Fermentation Science Business & Hospitality Business & Hospitality Management Digital Media & Marketing Faculty & Staff Innovation & Entrepreneurism Sciences, Humanities & Visual Communications Technology Management

Papers to be published in Journal of Business Leadership

From left, Pennsylvania College of Technology’s Chip Baumgardner, associate professor of business administration: management; Lisa Andrus, dean of business and hospitality; and Steven J. Moff, professor of business administration: management and marketing, presented papers at the annual conference of the Applied Business and Entrepreneurship Association International, earning “Best Paper of Session” honors. Andrus also chaired the conference. Timothy L. Yarrington (not pictured), instructor of brewing and fermentation science, co-wrote one of the papers.

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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Brewing & Fermentation Science Faculty & Staff Sciences, Humanities & Visual Communications Students

College’s brewing major blends pleasure, discipline

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.”

Brewing & Fermentation Science Faculty & Staff Sciences, Humanities & Visual Communications

Brewing major capital-izes on state’s blossoming beer industry

Cooley, Ingram and Richards (from left) stand outside Gov. Tom Wolf's residence ...
Cooley, Ingram and Richards (from left) stand outside Gov. Tom Wolf’s residence …
... and mingle with proponents of the prosperous brewing industry in The Keystone State.
… and mingle with proponents of the prosperous brewing industry in The Keystone State.
The numbers speak for themselves: "From grain to glass," the economic impact is enormous.
The numbers speak for themselves: “From grain to glass,” the economic impact is enormous.

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.)

Brewing & Fermentation Science Faculty & Staff General Information Sciences, Humanities & Visual Communications

Where It Reigns, They Pour

Uniformly expressing an oft-heard Saturday sentiment is an entourage that includes Ashley R. Hilfiger (second from right), a 2010 technology management alum.

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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Alumni Brewing & Fermentation Science Events Faculty & Staff Sciences, Humanities & Visual Communications

College Represented in Craft Beer Film to Be Shown Locally

"Poured in Pennsylvania"“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).

Brewing & Fermentation Science General Information Sciences, Humanities & Visual Communications

Master Brewers Association Recognizes Penn College Brewing Major

A brewing and fermentation science student works with the stainless steel brewing tanks in the industry-standard instructional space at Penn College.

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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Brewing & Fermentation Science Faculty & Staff Sciences, Humanities & Visual Communications Students

Students Tour Landmark Yuengling Brewery

Brewing and fermentation science students pause during a tour of Yuengling at its historic site in Pottsville. From left are: Brown, Miller, Yarrington, Callahan, Hampton and Tuller.
Brewing and fermentation science students pause during a tour of Yuengling at its historic site in Pottsville. From left are: Brown, Miller, Yarrington, Callahan, Hampton and Tuller.
Callahan enthusiastically describes operational principles to the students.
Callahan enthusiastically describes operational principles to the students.
A plaque outside, adorned with the brewery's iconic eagle, affirms Yuengling's place in the nation's history.
A plaque outside, adorned with the brewery’s iconic eagle, affirms Yuengling’s place in the nation’s history.
In addition to experiencing the brewery’s modern operation, the students’ tour included a walk through time.
In addition to experiencing the brewery’s modern operation, the students’ tour included a walk through time.

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

Brewing & Fermentation Science Faculty & Staff Penn College Magazine Penn College Magazine Feature Sciences, Humanities & Visual Communications Students

Brewing: Seriously Sciency

Students like Eric Tuller begin their scientific experiments by preparing a hop tea.
Students like Eric Tuller begin their scientific experiments by preparing a hop tea.

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.”

Brewing & Fermentation Science Faculty & Staff Sciences, Humanities & Visual Communications Students

Newswatch 16 Visits College’s Brewing/Fermentation Lab

WNEP on campusPenn 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.

Admissions Alumni Automotive Baking, Pastry & Culinary Arts Brewing & Fermentation Science Building Construction Business & Hospitality Collision Repair & Restoration Construction & Design Technologies Faculty & Staff Forestry Information Technology Landscape/Horticulture Nursing & Health Sciences Sciences, Humanities & Visual Communications Surgical Technology Transportation & Natural Resources Technologies

Penn College to Again Make Impression on Farm Show Attendees

Students in Penn College’s hospitality majors join their instructor, Chef Michael J. Ditchfield, on the Culinary Connection stage at the Pennsylvania Farm Show last January.

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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Alumni Art and Graphic Design Brewing & Fermentation Science Faculty & Staff Sciences, Humanities & Visual Communications Students

Collaboration Crafts Logo for Penn College Brewing Major

Bubbles rising in a fermentation tank are featured in the logo, a melding of science and art.

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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