Andrew Gibson graduated with a Bachelor of Science in Fermentation Sciences in 2014 and now works as assistant brewer at Mother Earth Brewing in Kinston, North Carolina.
“I carry out the brewing process from start to finish over the course of the day, along with the head brewer. I am also responsible for any lab work and analysis of raw materials that need to be done. One of the main tasks is pitching yeast to carry out a healthy fermentation,” Gibson said.
He describes his work as “alive and tangible – I can see active fermentation, I can watch beer that I produced being transferred into kegs and bottles. I can hold and taste the fruits of my labor, and can enjoy it with friends.”
Appalachian prepared him well for his position, he said, especially because of the experiential learning he received in the program’s on-campus Ivory Tower Brewing Company.
“I know the chemical and biological aspects that are important to beverage production because of how the program was structured. I also understand how breweries work from a business stand-point, once again due to how the structure of the program. Dr. Cohen and Dr. Taubman were not only great professors, they were great mentors,” he said.
Why should prospective students choose Appalachian for fermentation sciences?
“I think any potential student should consider attending App State for the fact that students can be so hands-on in this program if they chose to. Ivory Tower Brewing Company gives students a great chance to see and try the brewing process with the help of very knowledgeable faculty, and the faculty want to see you succeed,” Gibson said.