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The brews and bakes that forged career paths outside academia

Yeast is a staple of scientific experimentation. Some researchers have used the fungus — mixed with some entrepreneurial flair — to launch brewing and fermentation businesses.
  1. Nikki Forrester

    1. Nikki Forrester is a freelance science writer based in Davis, West Virginia.

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Many scientists start hobbies to take their minds off research and to connect with people outside academia. Some make these pastimes their careers. Nature spoke to four researchers who turned their brewing and fermentation hobbies into business ventures. The scientists — all at different stages in their careers and with varying connections to academic institutions — share their insights.

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Nature 584, 485-487 (2020)

doi: https://doi.org/10.1038/d41586-020-02404-3

These interviews have been edited for length and clarity.

Updates & Corrections

  • Correction 14 August 2020: An earlier version of this article misstated the date on which J. Nikol Jackson-Beckham left Randolph College.

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