They weren’t cutting class to drink with their buddies. Instead, they peered at amber liquid poured into mouthwash cups.

Josh Wilson, head brewer at Big Top, explained what they should look for.

“The first thing you want to do is smell it, then feel it on your tongue,” Wilson said. “Like white wines, a chardonnay, isn’t heavy, but a Merlot is. Typically, light in color beers are light and darker beers like stouts are heavy, almost chewy.”

More than 20 University of South Florida Sarasota-Manatee students are enrolled in the school’s new Introduction to Beer Science class, in which they learn about how beer is made and distributed across the country.

The class offering comes as microbrewing and craft-brewing have exploded in popularity. About one in 10 beers sold in the United States is now produced by a craft brewery, according to the Brewers Association industry group.

USF Sarasota-Manatee students taste beer and take notes at Big Top Brewing. Photo by Rachel O’Hara.

Chef Joe Askren, a hospitality professor and one of the introduction to beer science instructors, said Florida has also seen a spike in craft-beer production. Indeed, Florida has the ninth-most craft breweries in the country with 111, according to the Brewing Association. That’s up from 45 craft breweries in 2011.

“The whole state is a hotbed for brewing,” Askren said. “And it’s only going to get bigger.”

But even the basic science behind beer-making is daunting.

Grains are processed to isolate needed enzymes. Hops and spices are added and boiled. Different strains of yeast are added, each with its own flavor and microorganisms. The yeast breaks down sugars into alcohol and carbon dioxide, helping ward off unwanted microorganisms along the way.

But multiple factors work against brewers hoping to create uniformity between one batch and the next.

Wilson said the vat cleaning must be uniform — cleaning with a new soap, for example, could result in a completely different product. Even the water must be just so, with the right PH balance and the precise amount of dissolved iron.

Josh Wilson, head brewer at Big Top Brewing, explains his process to a class of USF Sarasota-Manatee students. Photo by Rachel O’Hara.

Students must pay close attention to all those factors, as their final assignment will be to brew their own beer and pair it with palatable food.

The class has already visited Darwin Brewing and Big Top Brewing companies and will tour Cigar City Brewing and Green Bench Brewing Company in Tampa.

Alexis Erodil, 21, will make a white truffle ale with several of her classmates.

One of her partners, Dennis Metz, persuaded Urbani Truffles to donate some of the expensive fungus to the project.

Alexis said before starting the Introduction to Beer Science class she did not consider herself much of a beer drinker. She would usually stick to alcoholic ciders and the occasional Budweiser.

That’s changed, she said. On one recent class trip to a brewery, she brought home about $100 worth of beverages.

“I’ve started to notice my drink orders changing,” Alexis said. “I try to look for more local beers and more local restaurants. It’s totally changed my mindset. These guys work their butts off, so even if I don’t like a particular batch, I try to understand what’s in it and appreciate it.”

For more photos of the class’s visit to Big Top Brewing, click here.