Exploring Brew Science: Montreat Students Dive Into Brewing Chemistry

April 30, 2026

A cohort of eight Montreat College learners delved into the scientific principles of brewing during an exclusive behind-the-scenes visit to Sierra Nevada Brewing Company in Mills River, NC.

“This experience uniquely merged microbiology with organic chemistry, allowing students to witness fermentation firsthand,” explained Dr. Maddison Melchionna, Assistant Professor of Natural Science, who coordinated the field trip. “They examined alcohol-producing reactions and their natural origins through this practical exploration.”

People inside Sierra Nevada Brewing Company

Originally established in Chico, California, Sierra Nevada expanded its operations to a second location near Asheville in 2015. Nestled along the French Broad River, the brewery emphasizes eco-friendly methods. Notably, carbon dioxide generated during fermentation—when yeast converts sugar solutions into alcohol—is captured and repurposed for carbonation and tank maintenance.

Abby Zavala, a biology student from Lake Mary, Florida, praised the company's commitment to sustainability. “Their resourcefulness in reducing waste and energy consumption is impressive,” she noted. “It’s clear they prioritize both environmental stewardship and product quality.”

A highlight for many students was examining hops, a plant whose aromatic compounds dramatically affect beer profiles. These vines can grow up to 20 feet tall and contribute diverse scents—from citrus and pine to earthy notes—depending on the variety.

“Initially, the hops seemed odorless,” shared Adrianna Gullette, a health science major from Winston-Salem. “But when warmed and crushed, their essential oils released distinct fragrances that define each beer’s character. It was fascinating to observe this transformation.”

Participants also sampled wort—the pre-fermentation beer—to better understand brewing stages. “While not my personal preference,” Anna Baugh remarked, “the experience offered valuable insight into the process. Our guide’s expertise made complex concepts like enzymatic reactions accessible, highlighting how science shapes everyday products.”

This excursion aligned with Montreat’s mission to connect classroom learning with professional practice. For Zavala, the small class sizes enabled meaningful engagement with industry professionals. “Montreat’s focus on integrating faith with science creates a unique learning environment,” she explained. “It’s refreshing to see how our beliefs intersect with scientific inquiry.”

Zavala also emphasized how Dr. Melchionna bridges theological perspectives with scientific discovery. “Her ability to contextualize faith within scientific advancements enriches our education,” she said. “This holistic approach deepens my appreciation for both disciplines.”

The tour reinforced the students’ passion for science, with many expressing renewed curiosity about organic chemistry applications. “The experience solidified my desire to explore these concepts further,” Baugh stated. “It broadened our current curriculum by showing real-world relevance.” Smith, a junior from Raleigh, NC, echoed this sentiment, noting how the tour connected academic knowledge to practical innovation.

Eight students and Maddison Melchionna tour Sierrra Nevada Brewing Company

Overall, the excursion strengthened the students’ grasp of brewing science while fostering appreciation for sustainable practices in the industry.

“This trip sparked my interest in applying organic chemistry principles to real-world scenarios,” Baugh added. “It complemented our coursework perfectly.”

“Seeing science through an industrial lens expanded my perspective,” Smith noted. “The guide’s knowledge and enthusiasm made complex topics relatable, bridging theory and practice effectively.”