The science of beer

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Carleton Bryant The Washington Times - November 11, 2008, 06:52AM

The University of Wisconsin is offering a course on the role of bacteria in the fermentation of beer.

Now this is a course college students can get behind — and they apparently do, in large numbers.

SEE RELATED:

Just think of the homework assignments, the extra credit work, the practical application requirement.

Yep, this is going to be a great semester!

About the Author

Carleton Bryant

Carleton Bryant is a senior editor at The Washington Times, where he oversees the National and Metropolitan desks. He also serves as the newsroom’s internship coordinator. He has served as an assistant managing editor; a National, Metropolitan and Features desk editor; an assistant National desk editor; and a reporter on the National and Metro desks.

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The science of beer

About the Author

Carleton Bryant

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