New Belgium’s gift elevates CSU’s fermentation science program

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Thanks to gifts from New Belgium Brewing and its co-founder, along with previous support from two of Fort Collins’ other major brewers, CSU’s Fermentation Science and Technology program is ready to take flight.

New Belgium Brewing is the latest to provide support for the Fermentation Science and Technology program, which debuted in August 2013. New Belgium is joining with co-founder and Chief Executive Officer Kim Jordan to give $1 million to update and renovate facilities. The gift includes $500,000 from Jordan and an additional $500,000 to be allocated over five years through New Belgium’s philanthropy program.

“CSU deeply appreciates the support – both financial and professional – that New Belgium Brewing and Kim Jordan are providing to our Fermentation Science and Technology program,” said CSU President Tony Frank. “The success of this program is a direct reflection of the strong commitment it has received from industry partners, and New Belgium provides our students with a wonderful example of a flourishing business where sustainability, innovation and a spirit of community are pillars of the operation.”

Mutually beneficial

Jordan said New Belgium will benefit from expanding its relationship with the University, which dates to 2008.

“We’ve had a great relationship with the university over the years and it’s personally meaningful to me to be able to give something back,” said Jordan. “Craft brewing has afforded opportunity to more than 100,000 people working in our industry and it’s important to support the next generation of brewers who will take us into the future.”

The renovated space will be named the New Belgium Fermentation Science and Technology Laboratory and will house analytical, brewing, kitchen and sensory room space. It is slated for completion in August.

“Kim Jordan and the team at New Belgium Brewing have been such tremendous partners for Colorado State University over the years. They continue to invest their resources and time as well as share their expertise with our students,” said Brett Anderson, vice president of University Advancement. “They have helped us imagine and build a world-class Fermentation Science and Technology program that contributes to a vital and growing industry and the Northern Colorado community. We are so thankful for their continued partnership and support.”

Local breweries backing program

New Belgium’s gift is the third from a Fort Collins brewery in the past year. Last April, Anheuser-Busch donated $250,000; in June, Odell Brewing donated $100,000. Jeffrey Callaway, the program’s director of industry outreach said those gifts not only provide needed support for equipment and facilities, they show industry’s commitment to the success of the program.

“This program is intended to be a resource for the entire brewing industry, and the fact that we have gifts from numerous sources shows that we are engaging industry and working to create a program that is relevant,” Callaway said. “When a student graduates from this program they will absolutely be prepared for a career in the industry.”

Program rapidly expanding

Callaway said 76 students are majoring in fermentation science – more than twice the number expected at this point, just four semesters since the program’s inception. The New Belgium gift will help the entire fermentation program, which educates students in the science and art of fermenting beverages and foods, such as bread, meats and cheeses.

The New Belgium gift will support the beer-making side of the program, Callaway said, freeing funds to further develop food fermentation research.

Media assets

Kim Jordan


New Belgium CEO Kim Jordan.

NBB_Callaway thumb Jeff Callaway (second from left), director of industry  outreach for the fermentation science program.


NBB_hops thumb Students learn in all aspects of  fermentation.


NBB_student thumb Students get hands-on experience in the fermentation  process.