[Commentary] Wearing a white "dress", shaking a wine glass, drinking a sip of beer from time to time, and then talking softly with others. When such a scene does not appear in a bar at night, it exists in a university teaching In the building, would such a contrast catch people off guard?

On November 11, the Beer Production Training Center of Shaanxi University of Science and Technology once again ushered in many students, and a special "brewing class" kicked off.

　　Shaanxi University of Science and Technology, located in the north of Xi'an, is a university featuring light industry.

"Brewing class" is one of the school's courses, mainly to train students to observe the growth of microorganisms and understand beer brewing technology.

　　[Concurrent] Sun Min, Deputy Secretary of the Party Committee of the School of Food and Biological Engineering, Shaanxi University of Science and Technology

　　The place where we are now is our beer production training center. We include such a beer production line. This is where students can learn about the entire process of beer industrial production and let students know the product. A key point of control analysis.

　　[Explanation] In the "Brewing Class" classroom, there are several huge metal kegs in which beer made from different raw materials is slowly fermenting.

On the other side of the classroom is the laboratory, where the brewed wine should be observed, classified, scored, and systematically reported and analyzed.

　　[Concurrent] Xu Chao, a student from Shaanxi University of Science and Technology

　　(The course) is mainly for us to combine what we have learned with practice, one is to improve our own hands-on ability, and the other is to allow us to observe and understand the role of some microorganisms in this fermentation process.

Our profession is actually closely related to microorganisms. It is not meant to be used for winemaking.

　　[Explanation] According to the person in charge of the course, beer is a colloidal solution with complex components. The difference in composition and process conditions cause the difference in beer.

In order to understand the taste of beer more vividly, students tasting their own brewed beer is also an important part of the course.

The requirements for tasting are very high. The temperature of the wine should be 10 to 12℃. It is generally poured from 3cm away from the mouth of the cup. The pouring speed is moderate and so on.

　　Sun Min said that the beer production training center of the institute includes all the process and product control analysis of beer industrialized production, which can be divided into three modules: "small-scale beer production", "beer analysis and testing" and "industrial microbiological experiment".

It is hoped that through this move, students will be able to develop their ability to use their hands and brains and integrate theory with practice, so that students will initially have professional skills such as exploring new processes, new technologies, and conducting small-scale beer production experiments.

　　Party Tianye Gaocheng reports from Xi'an

Editor in charge: [Lu Yan]