Students brew their own beer; Texas Wesleyan biology lab turns science into fermentation – The Rambler

Most college biology labs focus on microscopes and Petri dishes, but this semester, students at Texas Wesleyan University are learning science through a different kind of culture—yeast culture. 

Dr. Bruce Benz, professor of biology, has guided students through a hands-on fermentation experiment that transforms simple plant ingredients into alcohol. The project, part of his upper-level biology course, explores the science behind brewing and connects biology to history and culture. 

“Fermentation is one of the oldest technologies humans have,” Benz said. “It’s a perfect way to show students how biology connects to history, culture and the food we eat every day.” 

For Benz, brewing isn’t just a classroom’s novelty; it’s a long-standing passion. His experience in homebrewing and connection with a local brewery, HopFusion Ale Works, inspired him to bring fermentation science into the academic lab. 

“He approached us for a student internship many years ago,” Benz said, referring to HopFusion co-founder Macy Moore. “He wanted us to work on his yeast to optimize fermentation. We got to talking about brewing and the science behind it, and that’s how this all began.” 

The experiment involves using yeast and alpha amylase. By adding the enzyme and fruit like raspberries, students can observe fermentation at work and analyze alcohol production rates. 

“When you add alpha amylase, it breaks down all the starch, so all of the glucose is available to the yeast,” Benz explained. “I’m hoping the yeast finishes it off and leaves us with a raspberry champagne-like flavor in beer.” 

While Benz handles the more complex brewing steps, students assist in transferring, monitoring and documenting the process. The class also studies how fermentation connects to cultural traditions around the world, from European beer-making to corn-based beverages made by Indigenous communities.

 

“The point of this course is to expose students to the diversity of the way of life,” Benz said. “If you’re not exposed, then what’s college all about? College is all about being exposed to different ways of thinking, and that includes food.” 

For many students, the idea of making alcohol in a biology lab came as a surprise. 

“I was honestly really surprised because I never imagined that a biology class would actually teach us how to make alcohol,” said Katherine Hernandez, an accounting major enrolled in the class. “It sounded more like something you’d see on a show than do in a real lab, so I thought it was kind of cool and unexpected.” 

Hernandez said watching the fermentation process unfold made the science behind it click in a way no textbook could. 

“It’s kind of weird and amazing to watch how simple ingredients slowly transform just because of the activity of yeast,” she said. “It feels like seeing biology in action.” 

The project has also changed how students think about the connection between science and real life. 

“It made me realize how hands-on biology can be,” Hernandez said. “This project showed how biology connects to real-world processes and changed my way of thinking about research.” 

Students also get a firsthand look at the patience and precision fermentation requirements. 

“I’d tell future students to be patient and really pay attention to the details because making beer takes time,” Hernandez said. “It’s one of the few times you’ll have a good excuse to drink alcohol.” 

Sophomore Allyssa Hinojosa, a sophomore math major at Texas Wesleyan, said she found the experiment unexpectedly engaging. 

“I thought it was pretty interesting and cool because I’ve never done anything like it,” she said. “I found monitoring the fermentation most fascinating because it was cool to see the visible changes as the yeast produced alcohol.” 

Hinojosa said the project taught her how biology applies to tangible, real-world processes.

 

“It showed me how hands-on experiments make biology more real and interesting,” Hinojosa said. “It helps by giving real lab experience, teaching us how to follow procedures and understand how biological processes work in practice.” 

Benz said the lab is not about drinking but about understanding, using a culturally relevant and scientifically rich process to teach biology through experience. 

“It’s an ulterior motive,” Benz said. “I don’t drink it; I give it away. It’s about exposing students to the process of making something from what we see every day. Instead of grinding it up to make bread, we grind it up and ferment it. It’s about learning through creation.” 

Next week, the class will bottle its raspberry batch, the final stage in a semester-long experiment that blends science, history, and a touch of curiosity. 

“When you’re intrigued, you can learn,” Benz said. “And that’s exactly what I want for my students.”