UNA students brewing up something big

FLORENCE – University of North Alabama students in digital arts and the Jeff Eubanks Culinary Arts Management programs have teamed up with Singin’ River Brewery and Wildwood Tavern to create, brand, and market beers as a part of the inaugural UNA Brew Challenge 2023 event this spring.

“For my class – ‘Beer, Wine, and Spirits’ – this is a hands-on experiential learning opportunity,” said Einar Gudmundsson, assistant professor in culinary arts. “They take what we discuss in the classroom and apply that knowledge toward creating a consumable product under the guidance of a professional brewer.”

Singin’ River Brew Master Zach Brenner will work with the students on recipes they develop
and research.

In the Digital Media 2 class, taught by Daniel Leonardos, students will create digital marketing material that will involve a logo design and a visual identity for the beers that includes merchandise as well as prototype for a mobile website, poster, and a gift coaster.

“This is a comprehensive project in which our students get to practice visual identity, packaging, and the user experience design in both print and digital settings,” Leonardos said. “What makes this experience unique is the opportunity to interact with real clients and with industry experts, learning about the processes and regulations that go into designing for the beverage industry.

“My students also get constructive feedback on their beer and event designs in a healthy competition setting.”

The UNA Brew Challenge is set for Thursday from 7-10 p.m. at Wildwood Tavern on Mobile Plaza in downtown Florence. Guests can vote for their favorite student-made beers. After the kickoff, customers can enjoy the beers at the Singin’ River Brewery Taproom.

The goal is to help the students gain needed professional skills before graduating, according to Gudmundsson.

“Research, creativity, and food science are all part of this process,” Gudmundsson said. “This is an important aspect of Food and Beverage Management, where this is part of preparing our students to be the leaders in the industry.

“Knowledge of the products that we serve our customers is so important to a culinary and service professional.”