Leanora Benkato/HERALD


Outside Snell Hall, the beer science and history class transfers unfermented wort from the kettle, where it boiled with hops and grains, to a glass carboy where it will ferment into alcoholic beer. This liquid, the result of the class’s fifth brew day, will sit for a week or two before they carbonate, keg, and taste it. Leanora Benkato/HERALD