Campus ‘Craft’ Collaboration
Inaugural Red will be poured at the Union starting on May 1.
Everyone loves the Terrace, but for three students, this summer will be extra special.
College of Agriculture and Life Sciences , UW Business School and Wisconsin Brewing Company have uniquely collaborated on a new market product, Inaugural Red, a craft beer brewed by UW students in a fermented food and beverages class.
Andy Lefeber, Sean Hinds and Paige Wolff are three food science students that have worked together since late January to create an amber lager through Campus Craft Brewery, an education collaboration between University of Wisconsin-Madison and Wisconsin Brewing Company. This earmarks the first semester of real world project.
“It has been a great opportunity to be the guinea pigs this project,” Andy Lefeber, a UW-Madison junior said. “We can definitely say that we have created something; it was a hands-on project the whole semester.”
“The program and partnership of UW and Wisconsin Brewing Company not only educates but gives students real world experiences for a lifetime,” Wisconsin Union Restaurant Manager Jim Long said. “The cooperative efforts of business and food science students showcases how different academic disciplines are used to bring a product to market.”
The first pour is May 1 at the Union, although production is scheduled to have begun on March 15 at Wisconsin Brewing Company.
“I am definitely looking forward to Inaugural Red being featured at the Union,” Andy said. “We designed it with the Union and the Terrace in mind; it is almost too good to be true.”
The Union is one of multiple locations around Wisconsin and Northern Illinois that will feature the craft brew throughout the spring, summer and longer, all dependent on Campus Craft Brewing’s schedule.
Inaugural Red will be available at the Brat Stand and the Stiftskeller in Memorial Union along with the Sett in Union South.
“I’ve always had a strong interest in fermentation,” Andy said. “It has been great to gain the experience through the lab, participate with different departments and I’m excited to have created a brew for the community to enjoy.”
