(Press Release)

CRAFTSBURY COMMON, Vt.—Plato never wrote “He was a wise man who invented beer,” but the sentiment still strikes a chord. The experienced and professionally ambitious homebrewing aficionado or aspiring beverage entrepreneur would be wise to learn more about the School of the New American Farmstead’s latest class, “The Art & Science of Brewing.”

The School of the New American Farmstead at Sterling College is offering a new five-day course in “The Art & Science of Brewing.” Students will be mentored by Danish craft brewing experts Anders Kissmeyer of Royal Unibrew A/S, and Jan Paul of Svaneke Bryghus as they learn to produce beer that is as artful and sustainable as it is delicious.

Kissmeyer and Paul, internationally acclaimed brewing experts, will lead students in a one-week intensive course in the heart of Vermont, home to over 50 award-winning craft breweries. Students learn both in the classroom and behind the scenes at some of Vermont’s most acclaimed craft breweries, including a tour and tasting session at the acclaimed Hill Farmstead Brewery. Students will roll up their sleeves and have sessions in raw materials, yeast, malting, brewing, fermentation, barrel aging, bottle conditioning, cold hopping, cask ale, microscopy, and plating. The course also incorporates fundamental microbiological concepts, critical safety considerations, beer classification, beer styles, and sensory evaluation.

The vibrant working landscape of Vermont has been the inspiration for Sterling College’s environmental stewardship mission for a half century. Sterling’s sustainable agriculture and land management programs were among the first in the nation. The School of the New American Farmstead at Sterling College aligns with the College’s mission of environmental stewardship education by linking ecological principles of land management with the entrepreneurial community-building spirit of today’s artisan food movement.

“The quality and character of a beer is the result of the passion, philosophy, and methodology of the brewer behind it,” said Anders Kissmeyer. “I look forward to having fun, getting personal, and really digging into the science and techniques of small-batch brewing with students.”

“Anders and Jan are innovative icons in the craft brewing revolution,” said Nicole Civita, Assistant Director of the Rian Fried Center for Sustainable Agriculture & Food Systems at Sterling College. “Both of them bring the highest of standards and ideals to their breweries. This class will allow ample one-on-one time with these acclaimed brewmasters and entrepreneurs, and will prepare both ambitious home-brewers and aspiring craft beer impresarios to radically rethink their beers.”

The class is being offered at Sterling College as part of its School of the New American Farmstead, the College’s continuing education program offering a variety of classes and workshops for aspiring agrarians, artisan food enthusiasts, and environmental stewards. These hands-on short courses in small-scale food production and sustainable farming offer one-on-one mentorship, inspiration, skills, and new perspectives that will feed the body, the mind, and the spirit.

“The ecological approach to artisan food that the School of the New American Farmstead promotes is completely in line with my brewing practices,” said Jan Paul. “I am grounded by a strong environmental ethic, and so is this program. To brew is to be a part of the overall working landscape.”

Online registration is now open, but spaces are limited. The course will be held from January 30 to February 3, 2017. Students are encouraged to apply as early as possible. For more information on the course and to register, visit


Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship. The College was among the first colleges in the United States to focus on sustainability through academic majors in Ecology, Environmental Humanities, Sustainable Agriculture & Food Systems, and Outdoor Education. Sterling College is accredited by the New England Association of Schools and Colleges and is one of only eight federally recognized Work Colleges in the nation.