When Laboratory Director Douglas Dobrozsi studied  skin fungus, he didn’t expect to use it in a beer competition at the Hillsdale County Fair.  

“I became interested after actually doing a long technical project at work, studying the action of antifungal drugs in which I was culturing a yeast-like fungus that is on everyone’s skin called Malassezia,” Dobrozsi said. “I made sourdough bread and got good at that, then did sauerkraut.  Beer was the next logical thing to ferment.”

But Dobrozsi is not the only member of the chemistry department to brew beer — or to submit it at the Hillsdale County Fair. Professor of Chemistry Christopher Hamilton was brewing beer and entering the beer competition long before Dobrozsi.  

“I’ve been entering the competition since the first year they offered it, which I think is about six years,” Hamilton said. “Last year I had a clean sweep and all of my beers won first place in their categories. But entries were very low that year, so I did not have much competition.”

Shelly Wirick, one of the fair directors who oversees the event, said the beer competition is more intense than the wine competition, attracting competitors as far as Indianapolis. 

“For beer, they have to bring three: one for display, one for the first round of tasting, and then, if it’s good enough to go to Best of Show, you have to have a fresh bottle to retaste,” Wirick said. 

This year, Dobrozsi entered six beers at the fair’s beer competition, taking home three first place medals. Hamilton entered eight beers at the competition, taking the top spot in four other categories and winning Best of Show. 

There is a friendly rivalry between the two professors now that Dobroszi has entered the fair competition, Hamilton said. 

“I’ve been brewing longer than Dr. Dobrozsi, and he’ll often ask for my advice on beers,” Hamilton said. “It was funny this year that my Belgian Saison beat his at the fair, but he also brewed a Cherry Saison that beat my very popular Tart Cherry Cream ale — which won Best in Show last year at the fair.  We were both very surprised.” 

Dobrozsi called Hamilton the master of brewing beer. 

“He is so knowledgeable and good at it,” Dobrozsi said. “But I thought he deserved the privilege of a lot more competition, so his wins would taste sweeter.”

Hamilton likened choosing a favorite beer to choosing a favorite child. 

“I like many styles of beer, so it really depends on the moment,” Hamilton said. “I will say that I always enjoy a good hoppy beer, so I love trying out new IPAs and Hazy IPAs.”

Dobrozsi, on the other hand, said he liked beers on the “low-hopped end of the hoppy spectrum.” 

“Brown English ales, the ones that are really malty, with low hops and low carbonation,” Dobrozsi said, “I’ve liked those ever since I had a beer in a cave underneath Nottingham castle, where my tour guide told me that one age of the crusades set off from.”

For those interested in homebrewing, both Dobrozsi and Hamilton said it doesn’t have to be complicated. 

“The best advice I received was from Brian Newberry, husband of Chemistry Chair Dr. Meyet,” Dobrozsi said. “He said ‘Doug, just try it.  If you screw up, it will still be beer!’ As it turns out, it’s been beer every single time.”