Engineering a new brew

By Sarah D'Iorio

First offered in 2018, “Beer, Wine, Spirits—Technology & Business of Craft Beverages” (CE 411) was developed by the Department of Chemical and Biological Engineering as an elective course that taps into the increasing popularity of the global craft beverage movement.

"Our faculty were discussing options of enticing undergraduate majors other than our own to enroll in chemical and biological engineering courses. Half-jokingly, I suggested we offer a class on beer brewing,” said Blaine Pfeifer, a professor in the department.

The idea took off. Since its launch, the course has become a popular elective, consistently filling seats and even convincing some participants to pursue internships and full-time careers in the craft beverage industry.

Once the new course was set in motion, the department enlisted the help of engineering consultant and adjunct faculty member Bob Kosobucki in developing the curriculum. Pfeifer knew of Kosobucki’s longtime passion for beer and wine making.

“After researching what was being done at other universities, I discovered that craft beverage courses are typically focused on one type of beverage, such as beer, wine or cider, for an entire semester,” said Kosobucki. “What I decided to do differently with CE 411 was to cover other craft beverages—like kombucha, mead, sake, vinegar and distilled spirits—in addition to beer and wine.”

Kosobucki dedicates the first lesson to covering the effects of alcohol on the body and the responsible consumption of alcohol. Participants then learn how chemistry, food microbiology and engineering are all key elements of craft beverage processes. Students are also introduced to the financial and customer service aspects of running a successful craft beverage business.

Pfeifer, who took over teaching the course from Kosobucki in 2021, said the class often includes guest speakers and visits to local craft beverage businesses—including regular tours hosted by chemical engineering alum Matt Kahn (BS ’98), co-founder and president of Big Ditch Brewing Co.

“Buffalo is lucky to have many local options for beers, wines, and spirits, and you’ll find incredibly innovative twists on the traditional production process when you visit these establishments,” said Pfeifer.

After hearing about CE 411, Jenna Armband (BS ‘22) was intrigued by the significance of engineering applications in the beverage industry.

“Prior to taking this course, I was familiar with the craft beverage space but unaware of the details that go into fermenting or distilling the perfect beverage,” said Armband.

For one assignment, students are tasked with designing a beer recipe and presenting their creations to their classmates. The experience allows students to observe how small changes in a recipe can affect a beer’s characteristics of taste, aroma, mouthfeel and appearance.

“It was one of the first courses that encouraged me to conduct my own research on a topic and confidently present what I had learned,” said Armband.

Nearing graduation, Armband took a chance at further exploring her new passion and landed a summer internship at E. & J. Gallo Winery in Modesto, California. She planned on returning to UB to pursue her master’s degree in chemical engineering, but a full-time job opportunity arose that she couldn’t pass up.

Today, Armband works as a research associate at Gallo Winery, which is the largest family-owned winery in the United States and the largest exporter of California wines.

“Whether it’s hand-picking grapes with the viticulture team, bottling wines with the enology team, or learning about off-notes present in wine with the sensory team, there is always the possibility to learn something new,” said Armband.

This fall semester, class is in session again and a new cohort of students is at the ready to learn how to engineer the perfect craft beverage. While Pfeifer is on sabbatical, Kosobucki is back to teaching the class alongside Maura Sepesy, an assistant professor of teaching.

Sepesy has had her fair share of experience in brewing beer, mead and wine; she even participated in the American Institute of Chemical Engineers’ Beer Brewing Competition in 2021 as a graduate student at Case Western Reserve University.

According to Sepesy, craft brewing is a problem well suited to chemical engineers because it involves chemical reactions, fluid mechanics and an understanding of how to scale up a process.

“This class shows students how to use those skills and apply them to creating and manufacturing craft beverages,” she said.

While the department currently only offers the course to engineering students, the hope is to expand the offering across the university. For now, Sepesy is excited to teach a class that is so hands-on and unique.

“I really enjoy teaching, so having a course that students are also excited to learn about makes it that much more fun,” said Sepesy.