Source: NCSU COLLEGE OF AG & LIFE SCIENCES, 3/9/21



People have been making beer for thousands of years, and we have amassed a tremendous amount of knowledge on how to do it well. Over time, the art of brewing has evolved into a science that encompasses chemistry, microbiology and familiarity with various pieces of equipment that most people have no experience with. 

Given everything humanity has learned about beer, and our enthusiasm for the subject, it is no surprise that there are seemingly countless books on brewing. But none of them measured up to what John Sheppard needed as a foundation for the new brewing courses at NC State.

Sheppard is a professor of bioprocessing science at NC State who runs the university’s Brewing Lab. When he started teaching an Introduction to Brewing Science course a few years ago, he realized that the book he wanted his students to use as a reference wasn’t available. So he decided he’d have to make it himself.

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