BY: Kory Hobbs
Dr. Clark Danderson currently lectures in Biology and Environmental Science at Auburn University at Montgomery. In addition, he coordinates the Beer, Wine, and Food Fermentation minor and overseas the microbiology and genetics laboratories. Dr. Danderson also recently published a large research study on botanical activities concerning the Arracacia clade and how the group’s taxonomy relates to its evolutionary history. His degrees focus on plant biology and that is where he says his heart remains. According to AUM’s website he has had research published in the Annuals of the Missouri Botanical Garden, American Midland Naturalist, Journal of Biography, Molecular Phylogenetics, and Evolution, and Plant Ecology.
In addition to all that, Dr. Danderson is setting out on a new adventure this Fall that relates to his background and interest in fermentation. He is currently enrolled in the Graduate Certificate Program in Brewing Science and Operations at Auburn University with plans to finish the program next summer. The program is an intensive hands-on experience. Participants will work with the Alabama Brewing Industry and the program’s partner, Oskar Blues Brewing. Participants that work with Oskar Blues Brewing will travel to either North Carolina or Colorado, depending on which location they are chosen for. Upon completion of the program, participants including Dr. Danderson will have the opportunity to take the Institute of Brewing and Distilling examination and earn their general certificate.
The IBD is one of the oldest institutions in the world concerning the craft, and their general certificate is one of the most recognized and is highly respected. Dr. Danderson said, “It will be an exciting and challenging experience that will elevate my knowledge of brewing to the next level.” In addition, he stated, “I’m expecting that I will gain a more thorough understanding of the commercial aspects of brewing.” He mentioned he had an opportunity to experience and participate in the brewing process at Common Bond Breweries in downtown Montgomery where he said: “it gave him a greater appreciation of the work in involved concerning production on the commercial scale.”
This commercial aspect is what he wants to bring to AUM. Dr. Danderson stated that AUM is currently looking into expanding the Beer, Wine, and Food Fermentation minor into an undergraduate certificate that would go by the name of, Commercial Fermentation. He added that the same courses and requirements as the minor would be needed, but the course would be open to people who are not enrolled in bachelor programs at AUM. Dr. Danderson says that they “still have a ways to go to get the certificate” mainly due to their proposal needing to “make it through a couple of approval hurdles.” However, he added, “If the proposed certificate program is approved, the program could go into effect next year.” An optimistic scenario that he proposed would be the program having popularity and eventually developing into a multidisciplinary major, but added that would be “a long way down the road.” When asked about a possible general certificate examination coming to AUM like the one upon completion of the course at Auburn from the IBD, Dr. Danderson said, “We are looking into steps needed to get it in place”.
In addition to the new undergraduate certificate, Dr. Danderson announced that they are in the planning stages of some exciting developments. For starters, they are interested in building a small-scale brewing system on campus that will help students learn the commercial side of things within the industry and fermentation process according to Dr. Danderson. He added, “Such a system would get the students brewing beyond a homebrew level and provide them with hands-on experience with some of the equipment used in a normal brewery.” The other exciting news is that he is looking to work with Common Bond Breweries again, this time to possibly brew a beer with their equipment with the intentions of it being sold and advertised as an AUM beer. The last expansion he added is that they are researching building a yeast lab and various equipment that “could be used to provide a variety of services to regional breweries.” In addition, he stated, “Such services would provide students with skill-building opportunities while also serving as a revenue stream for the program.”
Dr. Danderson certainly has his work cut out for him. However, his resume indicates that he can handle it and that the future of the fermentation programs on campus is bright. Concerning how he plans to manage, he stated, “While I expect that developing and coordinating the program will consume the majority of my time, I intend to maintain at least some of my botanical research activities.” He went on to add, “Hopefully, I will be able to balance both of my professional interests.” In closing, Dr. Danderson wanted to note the Beer, Wine, and Food Fermentation course will be running in Spring of 2020 and that they are confident some of the above-mentioned developments will be implemented by then.
