New course brews interest in chemistry at Indiana University Southeast

At Indiana University Southeast, Dr. Aaron Setterdahl and Dr. Lisa Russell, Associate Professors of Chemistry and Strategic Management and Entrepreneurship, respectively, are combining forces to offer an academic look at ale. By teaming up with Donum Dei Brewery, the professors are providing practical experience in brewing beer while also delving into the chemistry that makes it possible, and the business knowledge that can make it profitable. Students can expect to learn every step of the process from selecting ingredients, to studying chemical reactions of the ingredients and the brewing process, to understanding the importance of marketing in the niche microbrew market. The instructors hope that the class can grow into a new degree program.

For Setterdahl, what started as a personal passion as a home brewer developed into a strategy to engage more students in chemistry. Setterdahl established relationships with local brewers and found that many of them had a background in chemistry then decided to make a business. A common thread in his conversations with brewers was a wish that they had learned more about the business side before they started.

At that point, partnering with someone from the IU School of Business seemed like a pragmatic way to round out the course material and Russell was ready for it. As part of her strategy course, Russell had already been using the evolving beer-brewing market as an example of an industry that has shrunk, grown, and adapted over the years. Russell joined Setterdahl after attending a meeting of the faculty senate at which Setterdahl's original course concept was approved. After deciding to work together, the two competed for and won a FACET Innovate Award for their collaboration on the course.

Setterdahl and Russell know that innovation is particularly important to the industry of micro brewing, in all stages of production and marketing. Unique flavor combinations, along with the industry's proclivity for clever branding strategies, are critical to bringing successful beers to the market. Students are challenged to create their own unique recipes, and along the way learn the importance of chemistry in selecting ingredients and tweaking the processes involved in brewing. Micro-brewers depend on deviating from the typical business strategy employed by mass producers and distributors. They also have to be creative when it comes to procuring resources for their recipes. With the trendy and always-changing nature of the industry, competition for certain strains of hops and other ingredients. Students are also learning about building a business that adheres to new standards of environmental consciousness. As Russell noted when talking to Indiana University Southeast Alumni Magazine, "We are embracing things like… elimination of waste in the production of goods, and adoption of wholesome, natural, pure ingredients. In the midst of virtual relationships, we find value in rekindling our physical connections to others and an authentic connection with a local business tends to draw customers who value such relationships."

Setterdahl and Russell hope that they are able to delve into other areas of artisanal food and beverage production that will continue to bring together science and business. With the increasing popularity of specialty cheeses, yogurts, wines, and chocolates, they hope to provide a degree program that will set students up for success in industries that will allow them to remain in the region as entrepreneurs.