By any measure, the English countryside is not the likeliest crucible of fermentation’s next wave. Yet, at Harper Adams University, nestled amid the storybook landscapes of Shropshire, a quiet but profound transformation is underway. Here medieval lanes and pastureland become a living classroom for the art and science of brewing, winemaking and distilling.
The Harper Adams International Summer School feels more like a pilgrimage than a course. Over two immersive weeks, students are invited not only to study fermentation techniques but to inhabit its traditions. Here, heritage yeast strains meet cutting-edge biochemistry, and the terroir of English hillsides is measured not only in soil but in story.
Founded in 1901, Harper Adams has long been a steward of agricultural innovation. Its Beer, Wine & Distilling Summer School is a natural evolution of that legacy, merging academic rigour with the sensory thrill of craftsmanship.
The curriculum spans the full arc of the drink-maker’s journey: from hops and harvest to hydrometers and headspace. Students learn to prune vines, blend varietals, tinker with temperature curves, and master the subtle art of botanical infusion.
Science & sensation
Each day alternates between theory and touch, science and sensation. Dr. Frank Vriesekoop, one of the programme’s leading figures and a globe-trotting fermentation scientist, brings a mix of TED Talk energy and field lab practice.
Mornings may start with yeast stress responses and end in a local pub where beer is still pulled by hand, unchanged for a century. His teaching bridges experience levels – welcoming curious amateurs and seasoned professionals alike.
Shropshire’s landscape also instructs. Its rolling meadows and half-timbered villages offer more than a picturesque backdrop. It’s a region where brewing and farming are twin traditions.
Students explore vineyards that defy the English climate and toast their discoveries with tastings that carry into lively evenings. Often, the real lessons are poured out over shared glasses and laughter.
Crucible of culture
What truly distinguishes the programme is its internationalism. Students from Europe, Asia and the Americas arrive with their own fermentation histories. A Japanese craft beer enthusiast might swap ideas with an American kombucha brewer; a French oenophile may find common ground with a Scottish gin distiller.
In this rich mix of backgrounds, new ideas bubble up and traditions are reimagined. For many, the experience is transformative. Melvin D’souza, Director of Enterprise Opportunities at Harper Adams, sees the programme as a vital bridge between European heritage and global drinks culture.
In two weeks, participants gain not just knowledge and samples, but the confidence to experiment, the courage to collaborate, and a global network of kindred spirits. “The course reminds us that drink-making is not merely production – it is culture, chemistry, creativity and connection,” Melvin emphasises.
At a time when industrial processes often overshadow craft, Harper Adams charts a different course, one that honours the past without being confined by it. In Shropshire, fermentation becomes storytelling. And, like any great story, it’s one to sip slowly, and share.
For more information, write to Melvin D'Souza at md'souza@harper-adams.ac.uk.
