By Nola Webb

One of Wofford’s many prides is its unique January Interim experience. Since its inaugural year in 1968, this shortened winter term has evolved to include many distinct courses which are unique to Wofford and the staff who lead them. One of these unique sessions is “The Art and Science of Craft Brewing,” led by Caleb Arrgington, chair of Wofford’s chemistry department, and Dave Pittman, professor of psychology.

Held for the first time in Jan. 2018, the Interim took a deeper, scientific look at multiple aspects of the craft brewing process.

“Many Interim projects originate from faculty interest,” Arrington said, adding that his own interest in the field began during his years in graduate school.

According to Pittman, the course incorporates aspects of both chemistry and Pittman’s own specialized research in taste psychology. With these two perspectives in mind, students looked at how taste and behavior interact within the brewing industry as a whole.

In addition to its specialized topic, “The Art and Science of Craft Brewing” exemplifies what makes Wofford’s Interim experience so valuable to students and staff alike.

“New experiences are an important part of the Interim program. During Wofford Interim projects, students learn about a topic, place or culture that differs from the courses I teach during the regular semester,” Arrington said.

The course has also led to a continued interest in brewing for several past students, with around a dozen continuing to brew either professionally during a gap year or pursue the pastime amateurly.
Pittman and Arrington both attested to the importance of the hands-on nature of the course, but in order to best engage students with both the science and the vibrant local culture surrounding brewing, the two had to get creative.

“There was a significant amount of planning for the Craft Brewing interim,” Arrington said. “The two big things we had to work out were how we could get 24 students all participating in brewing beer and where we could take students to get the widest view of the local craft brewing scene.”

This led the class to several brew- eries local to Spartanburg such as RJ Rockers and several breweries in neighboring areas such Foothills in Winston-Salem, N.C., and Sierra Nevada in Asheville, N.C., where students could further engage with the brewing process.

These excursions did provide an inner look at the more technical aspects of the brewing process, but Arrington adds that the class had more to offer than the scientific perspective.

“We (have) many business-focused students in the class who have brought out the details of running a small business. The students ask great questions to our local brewers about how their business functions and many student presentations have focused on the business or legal side of the industry,” Arrington said. “I learn something new every year from our student’s engagement with the course.”

Arrington also reflected on the liv- ing nature of the brewing project in regards to the participation of past students.

“The student’s diverse academic backgrounds mean that students are looking at the craft beer industry in many different ways. This diversity of backgrounds keeps the project fun for us.”

With such praise from both students and staff, why is the famed beer interim missing from this January’s registration?

“The short story is that Dr. Arrington is on sabbatical this fall and not teaching Interim, and I am on sabbatical in the spring and not teaching Interim, which is why it is not being offered,” Pittman said, “Have no fear! It will return next Interim in 2024 when we are both here.”