Jon Roach – Staff Writer

This summer, the community of Bishop’s University was saddened to hear of the closure of the brewing science certificate program, a graduate opportunity that blended chemistry, creativity and entrepreneurship into a unique academic department. 

Photo courtesy of Benjamin Bridle

The program was established in 2015 by chemistry professor, Dr. Dale Wood, as a graduate certificate in brewing sciences. Pitched as a unique opportunity for students with completed degrees in chemistry and biology to put their knowledge into practice under the same roof of the Johnson Science Building, opening the door to a growing industry in Canada. Classes began in the fall of 2016, when over a dozen students would pursue the privilege to develop their studies into the production of their own recipes, as well as business courses catered to the field, founded under the name “Bishop’s Arches Brewery”. 

Our News Section Overseer, Elysia Christodoulopoulos, had the chance to speak with Giovanni Venditti, a graduate of the brewing sciences program and the coordinator of the program after the departure of Dr. Wood. Despite the misconception of the name ‘Bishop’s Arches Brewery’. The addition of Giovanni Venditti to the instruction of the graduate program brought an approach to stabilize and professionalize the program. 

“This is not a brewery. This is a brewing lab. And therefore, I, with the administration, tried to change the mindset and say, stop calling this the brewery. It is not a brewery. We’re a brewing lab associated to brewing science, the program, the degree.” 

His background in the pharmaceutical industry allowed him to enhance the program to meet the standards of the industry, educating the importance of cleanliness and precision that would bring the status of the lab from more of a passion project into a more structured, industry-aligned program. 

“Whether you’re in a brewing lab, a chemistry lab, a biology lab or any lab, there has to be a standard. And the standard is you’re in a lab, so you wear a lab coat, you wear safety glasses, you wear gloves because you’re dealing with chemicals and very hot liquids.”

The promotion of a more sterile environment gave the students, and potential partnerships with Quebec microbreweries a professional-grade experience, creating a more reputable opportunity for students both within and after completing the graduate program. The reputation of this laboratory is well-evident in their resume, developing over 550 recipes since its inauguration in 2016, many of which in partnership with Quebec microbreweries such as the Gold Lion pub, here in Lennoxville. 

Despite the success of the brewing sciences lab, the closure of the graduate certificate program ultimately came down to structure and available resources issues, not by lack of interest. Financial pressures, and the lack of a full professor became the culprit of the loss of this great opportunity. Despite exploring local collaborations, the program became no longer viable after a re-evaluation of all programs here at Bishop’s. Though the lab will be reassigned for another scientific use, many Bishop’s-linked products and recipes will live on. Lagarto IPA will remain in circulation, brewed independently in Cookshire, though most of the Bishop’s Arches beer that were produced directly will disappear if the students involved do not seek commercial expansion. 

The end of this unique program does not suggest the program was unsuccessful, Venditti exclaimed his bittersweet closure; 

“The brewing science program gave students opportunities to learn, experiment, and succeed in the industry,” he said. “It’s legacy lives on through the products we helped create and the graduates working across Quebec’s brewing sector”.