Earlier this spring, students enrolled in “Microbiology,” went outside the classroom and into Atlanta for an immersive learning experience.

They visited two local fermentation companies that bring microbiological principles to life every day.  The students visited Cultivation Brewing Company and Cultured South Fermentation Company to better understand the science that is present everywhere. The course is part of the work that Visiting Assistant Professor of Biology Megan Murphy brings to her students.

The visits offered students a first-hand look at how fermentation science, quality control in brewing and the use of genetically strained yeast operate in professional settings. During the visits, students engaged directly with industry experts to explore brewing and fermentation processes.

Students noted how the tours reshaped their understanding of microorganisms in food and beverage production.

“Often when I think of food production, I do not think of microorganisms playing a huge role, but our field trip completely changed that perspective for me,” shared Rowan Gross ’28.

Ephraim Ebi ’28, described the experience as eye‑opening.

“Conceptually, this experience connected well with what we have been learning in microbiology, especially how microorganisms like yeast play a critical role in fermentation by converting sugars into alcohol and carbon dioxide.”

Students were struck by how theoretical knowledge translated into hands-on practice, and noted the balance between chemistry and biology in brewing.

“I learned that because the CO2 produced during fermentation is bubbled out, brewers must manually add carbonation to achieve the desired taste,” said Akhila Martin ’26. “While I understood the chemical process, the speaker’s point that brewers make wort and yeast makes alcohol provided a new perspective into the essential partnership between humans and microorganisms.”

Others were surprised by the level of scientific rigor involved. Joselin Pena Paredes ’27 said that techniques such as selective plating, qPCR, and cell counting — all tools students encounter in microbiology labs — are integral to professional brewing operations.

“Previously, I assumed beer‑making was similar to baking, but actually a lot of it relies on molecular testing, data analysis and quality control,” she said.

These two companies have opened their doors to students in this course for the past three years. This learning partnership provided benefits well beyond reinforcing course content. Students regularly receive recommendations for further learning, including relevant podcasts, professional societies, scholarships, and training opportunities. In some cases, these connections have led directly to paid work and internships.

Former microbiology student Briley Elder ’27, a biology major, began work at Cultivation Brewing Company following her class visit last year. Cultured South has also hosted Oglethorpe students as interns and is currently hiring for the summer.

This ongoing collaboration exemplifies the power of community partnerships in higher education.